ROASTED COD WITH A TOASTED BREAD CRUMB, DRIED TOMATO AND PINE NUT CRUST

ROASTED COD WITH A TOASTED BREAD CRUMB, DRIED TOMATO AND PINE NUT CRUST

Serves 4.

• 4 cod fillets (or other firm white fish such as hake or halibut), each about 7 oz. and 3/4- in. thick

• 3 tbsp. fresh lemon juice

• 81/2 tbsp. olive oil, divided, plus extra for oiling baking dish

• 1/2 tsp. kosher salt and 1/2 tsp. black pepper

• 3 tbsp. chopped sun-dried tomatoes

• 2 tbsp. pine nuts

• 1 tbsp. minced garlic

• 1 tbsp. dried thyme leaves

• 1/2 tsp. red pepper flakes

• 4 lemon wedges about 1/2 in. -thick

Directions

Place fillets in a shallow nonreactive dish. Whisk lemon juice and 3 tablespoons of the oil together and pour over fish. Season fillets with salt and pepper. Marinate, uncovered, at cool room temperature, turning once or twice, for 30 minutes. Place the chopped dried tomatoes and 11/2 tablespoons of the olive oil in a small bowl. Toss to coat tomatoes with oil. Marinate for 30 minutes, then drain and reserve oil and tomatoes.

Arrange a rack at center position and preheat oven to 450 degrees. Oil a baking dish that will hold the fillets comfortably in a single layer, and transfer fish to it. Drizzle reserved oil from the tomatoes over fillets.

Heat remaining 4 tablespoons oil in a medium-sized heavy skillet over medium heat. When hot, add bread crumbs and stir and cook 1 minute. Add drained tomatoes, pine nuts, garlic, thyme and red pepper flakes; stir and cook 1 minute more.

Remove pan from heat, divide bread crumb mixture evenly and spread over fillets. Bake fish until flesh is opaque and flakes easily when pierced with a knife, about 14 minutes.

Nutrition information per serving:

Calories504Fat34 gSodium480 mg

Carbohydrates9 gSaturated fat5 gCalcium57 mg

Protein39 gCholesterol105 mgDietary fiber1 g