Fillet of Fresh Cod with Lemon-Parsley Sauce

Name: Fillet of Fresh Cod with Lemon-Parsley Sauce
Yield: makes 6 servings
Ingredients: 8 cloves garlic, peeled; 1/2 cup extra-virgin olive oil; 1 cup dry, unseasoned bread crumbs; 1/4 cup chopped fresh Italian parsley; 2 tablespoons plus 2 teaspoons chopped fresh thyme leaves; 1 teaspoon finely chopped crushed hot red pepper; Six 1-inch-thick fresh cod fillets (about 2 1/2 pounds); Salt, preferably fine sea salt; 4 cups yellow and red cherry tomatoes, stemmed, washed, and drained; 3 tablespoons fresh lemon juice

December 9, 2011

Cod is a very delicate fish—it will flake apart easily—so a nonstick baking pan is a great help. The seasoned bread crumbs I use as a topping for the cod are very versatile; if you don’t care for cod, or if you can’t find it, keep this preparation in mind for seasoning other baked fish. Traditionally, salmoriglio is prepared with parsley, and that is how I present it here. But you can substitute other herbs, like thyme, that will marry well with the herbs you use to top the fish. If you have fresh basil, shred a few leaves and toss them in with the tomatoes.

Recipe notes

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