Herb-Crusted Cod With Roasted Tomato And Garlic Sauce

Recipe Ingredients

1/4 cup	59ml	Extra-virgin olive oil
1 lb	454g / 16oz	Plum tomatoes - cut 1/4" slices
4		Garlic cloves - peeled
		Salt - to taste
		Freshly-ground black pepper - to taste
1 teaspoon	5ml	Balsamic vinegar
1/4 cup	59ml	Water
1/2 cup	8g / 0.3oz	Fresh cilantro
1/4 cup	59ml	Fresh chives
1/4 cup	10g / 0.4oz	Fresh flat-leaf parsley
3/4 cup	109g / 3.8oz	Fresh bread crumbs
4		Cod fillets - (7 to 8 oz ea) - pin bones removed

Recipe Instructions

Preheat oven to 450 degrees.

Lightly brush a baking sheet with olive oil and arrange the tomato slices and 3 of the 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 remaining 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.

This recipe yields 4 servings.

Source:
COOKING LIVE with Sara Moulton - From the TV FOOD NETWORK - (Show # CL-8906)

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