Sunday Supper: Roasted Parmesan Cod

  • Updated: July 31, 2014 - 8:29 PM

Roasted Parmesan-Crusted Cod With Baby Potatoes and Bell Peppers

Serves 4.

From “Fresh From the Farm,” by Susie Middleton.

• 8 oz. small fingerling or baby red potatoes, cut in half lengthwise

• 1/2 medium bell pepper, cut into 1-in. pieces

• 1 small or medium onion, cut into 1-in. pieces

• 10 to 12 pitted kalamata olives, cut in half

• 3 tbsp. plus 2 tsp. extra-virgin olive oil, divided

• 1 tbsp. plus 1 tsp. coarsely chopped fresh thyme leaves, divided

• 2 tsp. balsamic vinegar

• 1 tsp. honey

• Kosher salt

• Big pinch of crushed red pepper flakes

• 6 oz. firm-ripe cherry tomatoes (about 20), cut in half

• 3/4 c. fresh breadcrumbs (such as from 1 English muffin)

• 1/4 c. coarsely grated Parmigiano-Reggiano

• 2 tbsp. mayonnaise

• 1 tsp. Dijon mustard

  • get related content delivered to your inbox

  • manage my email subscriptions

ADVERTISEMENT

Connect with twitterConnect with facebookConnect with Google+Connect with PinterestConnect with PinterestConnect with RssfeedConnect with email newsletters

ADVERTISEMENT

ADVERTISEMENT

ADVERTISEMENT

ADVERTISEMENT

ADVERTISEMENT

ADVERTISEMENT

 
Close