May 3, 2012

Baked Cod With Crispy Herbed Topping

Baked Cod With Crispy Herb 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.
Baked Cod With Crispy Herb Topping

This was a little over 1 pound fresh cod tenderloin. You can use any kind of white fish you like.
Baked Cod With Crispy Herb Topping

They were two large pieces, I cut each one in half and brushed the marinade all around.
Baked Cod With Crispy Herb Topping

Finely mince the onion and garlic.
Baked Cod With Crispy Herb Topping

Wash and dry your tomatoes. I used smaller plum tomatoes and cut each on in half. Cherry tomatoes go in whole.
Baked Cod With Crispy Herb Topping

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.
Baked Cod With Crispy Herb Topping

Place the pieces of fish in a casserole.
Baked Cod With Crispy Herb Topping

Place the tomatoes in with the cod and spoon the onions over the tomatoes.
Baked Cod With Crispy Herb Topping

Mix the panko with the kosher salt.
Baked Cod With Crispy Herb Topping

This is me chopping fresh herbs at warp speed!
Baked Cod With Crispy Herb Topping

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.
Baked Cod With Crispy Herb Topping

 
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.
Baked Cod With Crispy Herb Topping

 
Serving tip:

This dish pairs well with these Lemon Green Beans and Champ.

 

Baked Cod With Crispy Herbed Topping
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 (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
    Mix 3 tbsp oil with the 2 tsp ranch seasoning and the ground rosemary. Cut the fish in 4 equal-sized pieces and brush the marinade all around.

    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