Name: Cod and Tomatoes Oreganata

Ingredients:

• 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

Instructions:

• 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 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.
12/15/2024 - I used about 1.2 lb of frozen cod filets and 3 plum tomatoes. I substituted cilantro for the parsley, 1 1/2 teaspoons garlic powder for the clove, and I skipped the lemon. I thawed the frozen filets (in their vacuum-sealed packages) over night in the refrigerator. Served with Cauliflower with Tomatoes and Cumin, Roasted Red Potatoes, and a green salad.

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

Return to the main page