Name: Cod and Tomatoes Oreganata
- 3 tablespoons olive oil
- 1 cup (2 3/4 oz) whole-wheat or regular panko
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 1 large clove garlic, minced or finely grated
- 1 tablespoon grated Parmesan cheese
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1 pinch crushed red pepper flakes
- 4 medium tomatoes (1 lb 8 oz total), halved across
- 4 (6-oz) fillets of cod, scrod, or sole
- lemon wedges, for serving
Yield: 4 servings
- Position a rack in the middle of the oven and another in the top third,
and preheat it to 425º
- Lightly grease a large, rimmed baking sheet with a little oil and set aside.
- Combine the panko, 3 tablespoons oil, parsley, garlic,
Parmesan cheese, oregano, salt, and red pepper flakes in a medium bowl.
- Place the tomatoes on the greased baking sheet, cut side up.
Trim a little off the bottom, if necessary to get them to stand up.
- Top each tomato half with about 1 tablespoon of the breadcrumb mixture.
- Roast the tomatoes at the middle rack for 15 minutes or until the tomatoes soften a bit.
- Remove the baking dish from the oven, and place the fish on it next to the tomatoes.
- Distribute the remaining breadcrumb mixture on top of the fish.
- Return to the oven on the top rack and roast for 10 to 15 minutes,
depending on the thickness of the fish, or until the fish flakes easily with a fork
and is no longer translucent.
- If desired, place the baking sheet under the broiler for 1 to 2 minutes
to brown the breadcrumb mixture further.
- Divide the fish and tomatoes among the plates and serve with lemon wedges.
Comments: 11/16/2020 - I just did a tomato this way. Gail noticed the
crushed red pepper. Better not to use it next time. Also I forgot to add the
oil until after I had started baking the tomatoes.
12/17/2020 - I did a tomato alone again. For one medium tomato,
I used 2 tablespoons of panko, 1/2 teaspoons of garlic powder,
1 teaspoon Parmesan cheese, and 1/2 teaspoon of oregano. Baked at 450º,
the breadcrumb mixture was a little blackened, but it didnt taste bad.
Source: Ellie Krieger via Washington Post, Nov 4, 2020
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