Herb-Crusted Cod With Roasted Tomato & Garlic Sauce
Recipe By : Cooking Live Show #CL8906
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import
Amount Measure Ingredient -- Preparation Method
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1/4 cup extra virgin olive oil
1 pound plum tomatoes cut into 1/4-inch slices
4 garlic cloves -- peeled
salt and freshly ground pepper
1 teaspoon balsamic vinegar
1/4 cup water
1/2 cup fresh cilantro
1/4 cup fresh chives
1/4 cup fresh flat leaf parsley
3/4 cups fresh bread crumbs
salt and freshly ground black pepper
four 7 to 8 ounce cod fillets -- pin bones
removed
Preheat oven to 450 degrees F.
Lightly brush a baking sheet with olive oil and arrange the tomato
slices and 3 garlic cloves in one layer. Brush tomatoes and garlic
with olive oil and season with salt and pepper. Roast the tomatoes and
garlic until lightly browned and the garlic is tender, about 20
minutes. Transfer tomatoes and garlic to a blender. Add balsamic
vinegar and 1 tablespoon water and puree until smooth. Add more water
if necessary. Taste and adjust seasoning with salt and pepper. Reserve
sauce and keep warm.
In a food processor or blender coarsely chop the garlic clove. Add the
cilantro, chives, and parsley and process until finely chopped,
scraping down the sides of the machine with a rubber spatula if
necessary. Transfer the herb mixture to a shallow dish. Add the bread
crumbs, stirring thoroughly to combine and season with salt and
pepper.
Brush the cod fillets with olive oil and then dredge in the herb and
bread crumb mixture, making sure the fish is well coated on all sides.
Arrange the coated fillets on a lightly oiled baking pan. Roast the
fillets in middle of oven until just cooked through, 7 to 10 minutes.
Serve the roasted cod on the sauce.
