Whenever I have a hankering for fish I often land on cod. Cod fillets have a wonderful white color and a nice texrture. I wouldn’t call it firm but nice nonetheless. When I think of a preparation, I go to my fresh puttanesca sauce as the fish is so mild. And, this time, I wanted to add some texture and more flavor, so I added an herbed bread crumb topping. It was delicious!
Ingredients
- 1 recipe Fresh Puttanesca Sauce
Cod Fillets
- 1-1/2 lb cod fillet
- 1 tbsp olive oil
- 1 1/2 tspn kosher salt
- 1 tspn black pepper freshly ground
Crumb Topping
- 3-4 slices day old baguette
- 1 sprig rosemary leaves (or 1/2 tsp dried)
- 2-3 sprigs fresh thyme leaves (or 1 tsp dried)
- 2-3 tbsp olive oil
- kosher salt
- black pepper freshly ground
Instructions
- Gather all ingredients before starting recipe.
- Pre heat oven to broil.
- Place cod fillets in an oven proof dish, drizzle with olive oil on both sides. Season both sides with kosher salt and freshly ground pepper.
- Cut 3-4 slices from a day old baguette and add to a food processor. Add the leaves from one sprig of rosemary, the leaves from 2-3 sprigs of thyme, freshly ground black pepper, Kosher salt and 2-3 tablespoons of olive oil.
- Pulse until the mixture forms coarse crumbs.
- Place cod fillets on the middle rack in the oven and bake for 5 minutes.
- Remove cod from the oven and spread fresh puttanesca sauce over the top of the cod fillets.
- Add a generous layer of bread crumbs on top and return to the oven for another 5 minutes, or until the bread crumbs turn a golden color.
