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  

Veracruz Fish

This was so good that we have to try to write down what I did.

  • 3/4 lbs of mahi mahi (previously frozen from Trader Joe’s)
  • 1 Tsp of olive oil
  • 1 large garlic clove, minced
  • about 1/4 cup of red onion, chopped
  • 1 jalapeno pepper, seeded, and chopped
  • about 1/8 cup of celery, chopped (just because I happened to have it)
    Optional: 1/8 cup green pepper, chopped
  • 1.5 tsp. capers
  • 2 Tablespoons black olives, chopped
  • about 1 cup of canned diced tomatoes and juice – I think it was spiced with garlic and other things. (You can use Mexican style which has jalapeno and lots of other good tastes.)
  • 1 Roma tomato, diced
  • a splash of white wine

I sauteed the celery, onion, jalapeno, for a few minutes until the onion was soft.  Then I added the garlic for another minute or so.  I poured in the tomatoes, capers and olives.  I let it all simmer a few minutes.  I added a splash of white wine to make a little more juice.  I then put in the fish and spooned some of the tomatoes/sauce on the tops of the fish.  I let it simmer a few minutes. Turned them, and when all was just cooked (not overcooked) I served it over hearty grains from Trader Joe’s.  (Hearty grains have Israeli couscous and other things like baby garbanzos.)

All very yummy.  Sure hope it’s reproducible.

Published in: on April 28, 2010 at 7:06 pm  Leave a Comment  

Tortilla encrusted Tilapia w/long-grain rice

The tilapia is a quick dinner – I won’t say why 😉

Ev enhanced the rice w/ toasted pine nuts and parsley.

Published in: on January 8, 2010 at 7:49 pm  Leave a Comment  
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Bronzed Tilapia & long grain wild rice with celery, parsley, pecans

Published in: on January 3, 2010 at 7:31 pm  Leave a Comment  
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Reluctant Mahi-Mahi w/ couscous

Ev said I should cook since she was getting ready to make Christmas cookies. I was not inspired, but in fact the fish was fresh & my informed-yet-haphazard approach yielded a succulent serving cooked to perfection!

Published in: on December 19, 2009 at 4:54 am  Leave a Comment  

Salmon w/ Pesto Glaze

Something we never tried – just a teaspoon of that pesto seen earlier (pesto was way too salty so only the smallest amount used) smeared on the salmon – a different seasoning, and it worked! Combined w/ the left-over rice-a-roni rafforzata. Hey when you make the whole package of Rice -a roni for only two people, you get to enjoy it a few times!

Published in: on December 9, 2009 at 1:44 pm  Leave a Comment  
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