Tomato and Basil Baked Cod


My mother’s breaded and fried cod was always the best on Friday nights. But after 40 years it got kind of boring, so I wanted to try something different. Luckily this was very good so now I have an alternative to mom’s Friday fish fry recipe.

  • 1/3 cup 100% Extra Virgin Olive Oil, divided
  • 3 slices whole wheat bread
  • 1 tablespoon finely minced garlic (can also use garlic powder)
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • 4 firm mild white fish fillets such as cod, walleye or flounder (about 1-1/3 pounds)
  • 1/2 cup chopped Roma tomatoes (I used tasty cherry tomatoes. Tasty is KEY to the recipe. Used more than the proportion to bread in this recipe.)
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon capers (optional add-in)
  • 1 tablespoon fresh chopped basil

Heat oven to 375F

Lightly coat bottom of 13X 9-inch pan with 1 TBSP olive oil.

Chop bread until bread crumbs form (I made cubes like croutons) making about 1-1/2 cups.

SAUTE bread crumbs in remaining olive oil, in heavy skillet over medium-high heat, stirring often, until they begin to brown. Stir in garlic and Italian seasoning. Continue to cook and stir until golden brown. Remove from heat; season to taste with salt and pepper.

Pat fish fillets dry with paper towel. Place skin side down in prepared pan. Season fish generously with salt and pepper. Combine tomatoes and bread crumbs. (I threw in a few capers at this point, but very few; cover top of fillets completely with mixture. Sprinkle with lemon juice. Bake 20 to 25 minutes until fish reaches an internal temperature of 145°F and flakes easily with a fork. Garnish with fresh basil and serve.


Published in: on April 22, 2016 at 12:12 pm  Leave a Comment  

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