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Baked Cod With Crispy Herbed Topping
Just to show you how versatile the ranch mix I posted earlier this week really is, I used it as the starting point for this wonderful fish dish. I kinda like the sound of that, fish dish.
Anyway, if you don’t like to eat food that’s heavy on herbs, this might not be the right recipe for you or you can always tone it down a notch.
The flavors in this dish are phenomenal and really compliment the fish. As for the tomatoes, what can I say? Tomatoes and fish really do go together. Add a crunchy herbed topping to all that, and you have made me a very happy woman.
Ingredients:
1 pound cod-fish (or other white fish)
roughly 10 to 15 plum or cherry tomatoes
1 small shallot
1 medium garlic clove
2 tsp ranch seasoning
1/4 tsp ground rosemary
4 tbsp panko + 1/2 tsp kosher salt
handful fresh parsley
1 or 2 thyme sprigs
pepper and salt
4 tbsp oil
Directions:
Mix 3 tbsp oil with the 2 tsp ranch seasoning and ground rosemary. This is the best fish marinade I’ve had in a long time.
This was a little over 1 pound fresh cod tenderloin. You can use any kind of white fish you like.
They were two large pieces, I cut each one in half and brushed the marinade all around.
Finely mince the onion and garlic.
Wash and dry your tomatoes. I used smaller plum tomatoes and cut each on in half. Cherry tomatoes go in whole.
Heat a tbsp oil and sauté the shallot for 2 minutes. Add the garlic and tomatoes, give it 2 more minutes and season lightly with salt and pepper.
Place the pieces of fish in a casserole.
Place the tomatoes in with the cod and spoon the onions over the tomatoes.
Mix the panko with the kosher salt.
This is me chopping fresh herbs at warp speed!
Add the fresh herbs to the panko, mix it up and divide it over the fish. Drizzle a tiny bit of oil on top of the panko.
Bake the fish, depending on their thickness, in a preheated oven at 400F˚ (200C˚) for 15 to 20 minutes. Until nice and flakey and the topping is slightly golden-brown.
Fish should swim, so serve this with a nice Sauvignon blanc, not too cold.
Serving tip:
This dish pairs well with these Lemon Green Beans and Champ.
| Baked Cod With Crispy Herbed Topping | |||||||||
| Ingredients |
roughly 10 to 15 plum or cherry tomatoes 1 small shallot 1 medium garlic clove 2 tsp ranch seasoning (recipe is on blog) 1/4 tsp ground rosemary 4 tbsp panko + 1/2 tsp kosher salt handful fresh parsley 1 or 2 thyme sprigs pepper and salt 4 tbsp oil Directions |
|
Finally mince the onion, garlic and fresh herbs. Wash and dry your tomatoes. I used smaller plum tomatoes and cut each on in half. Cherry tomatoes go in whole. Heat a tbsp oil and sauté the shallot for 2 minutes. Add the garlic and tomatoes, give it 2 more minutes and season lightly with salt and pepper. Place the fish and tomatoes in a casserole. Mix the panko with the kosher salt and the fresh herbs. Divide the panko over the fish and lightly drizzle a little olive oil on top. Bake the fish, depending on their thickness, in a preheated oven at 400F˚ (200C˚) for 15 to 20 minutes. Until nice and flakey and the topping is slightly golden-brown. Meal type: |
main course, fish |
Servings: |
4 |
Copyright: |
© kayotickitchen.com |
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9 Comments »
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Wow, this is an incredibly yummy-looking recipe. Warp speed, haha! Your funny storytelling is such a perk to reading your blog. I recently (as in last night) became enamored of cod, so this is going on my to-do list. Stunning photography as usual. So professional!
Yum, looks SO good!!!! Going to make this soon, maybe even tomorrow!
This is a brilliant recipe Kay ! The combination of the ingredients is just perfect…will give this a shot real soon !
Via Twitter ( Jansen ) kwam ik op je blog terecht. Wat een ontzettend gave blog vol mooie fotografie en heerlijke recepten. Ik ga je zeker volgen en wellicht eens een post over je plaatsen op mijn blog Styling & Interieur!
So I made this tonight, and it was delicious. My boyfriend loved it and said I have to cook for his parents. They’re from northern Italy and make the best food! So that was a great compliment that I didn’t feel I even deserved :) So thanks for this awesome recipe, will definitely be making it again.
I made substitutions according to what I had on hand; added cauliflower to the frying pan with the onion and tomatoes, and used italian seasoned breadcrumbs instead of panko. I’ve rarely baked fish before. This came out so tender and flavorful.
This looks delicious! And the ranch seasoning sounds perfect. I’d much rather make my own mixes so I know what’s in there. I’m glad I found you!
I was just recently looking for a baked fish recipe, with the fresh herbs and tomatoes this looks right up my alley. Thanks:)
Kay, this is the first dish of yours that I tried (although I’ve been stalking your lovely blog for a while) and I must say it was absolutely phenomenal! I have to tell you that I am not a fish or tomato person. I only eat them because I know it’s good for me. I never knew it could taste so darn good too! This is by far the best FISH dish ever and that is saying so much to someone like me who has always hated fish. You’re the best! I will be making this dish again very, very soon so that I can wow my dinner guests. :o)
This is a lovely recipe! Made it with champ yesterday and loved it! Instead of the Ranch seasoning, U used a spice rub with ground fennel, lemon flavor, lemon peel, black pepper, ground coriander and thyme. Turned out really good!