Name: Cod and Tomatoes Oreganata



Yield: 4 servings

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 didn’t taste bad.
11/14/2022 - My ingredients that differed from the recipe were: 1.6 lb haddock, 1 1/3 cup panko, 4 tablespoons chopped parsley, 1 teaspoon of powdered garlic, and salt-substitute in place of the real thing. The fish was partially frozen from the store, and still had ice crystals in some of the fillets when it came time to cook it. I tried defrosting two fillets in the microwave on high for 3 minutes, which was too long because they became partially cooked. I used 1 minute in the microwave for a third fillet. I roasted the fillets that were not pre-cooked for 15 minutes, and added the microwaved fillets part way through the roasting. I served this with baked acorn squash, boiled potatoes, and green salad.

Source: Ellie Krieger via Washington Post, Nov 4, 2020

Return to the main page