Pan-Roasted Cod
Serves 4
I’ve been on a kick lately with lemon-flavored balsamic vinegar, which adds a delicate citrus note. If you can’t find (or don’t like) cod, another white fish such as haddock is a seamless stand-in.
For fish: 1 1⁄2 pounds fresh cod loin,
cut into 4 portions Salt and pepper 2 tablespoons butter, melted 2 tablespoons olive oil 2 cloves garlic, finely minced Juice of small lemon
(about 1 tablespoon) For tomato topping: 1 cup grape or cherry tomatoes, halved 3 or 4 basil leaves, slivered 1 clove garlic, minced Splash or two of olive oil Splash or two of balsamic
vinegar For Parmesan topping: Preheat oven to 400 degrees. Pat cod fillets with a paper towel until dry, then season with salt and pepper. Place in a greased casserole dish or parchment-line baking sheet.
In a small bowl, stir together melted butter, olive oil, minced garlic and lemon juice until combined. Spoon on top of cod fillets in pan until evenly coated.
In another small bowl, prepare bruschetta topping. Stir together chopped tomatoes, slivered basil and minced garlic, then add a splash or two of olive oil and balsamic vinegar to taste.
In a third small bowl, combine topping ingredients, using just enough olive oil to bind the panko and Parmesan — about 1 tablespoon.
Spoon the tomato mixture on top of the buttered cod, then sprinkle with Parmesan topping. (You might have extra.)
Bake fish until it is opaque and flakes easily with a fork, 15-20 minutes, depending on the thickness of the fillets.
Serve on top of rice with pan sauce, with lemon slices for squeezing. cup plain panko bread crumbs
2 heaping tablespoons
grated Parmesan cheese Pinch dried oregano
Pinch red pepper flakes Olive oil
Cooked rice, for serving Lemon slices, for serving