Fillet of Fresh Cod with Lemon-Parsley Sauce
Cod is a very delicate fish—it will flake apart easily—so a nonstick baking pan is a great help. The seasoned bread crumbs I use as a topping for the cod are very versatile; if you don’t care for cod, or if you can’t find it, keep this preparation in mind for seasoning other baked fish. Traditionally, salmoriglio is prepared with parsley, and that is how I present it here. But you can substitute other herbs, like thyme, that will marry well with the herbs you use to top the fish. If you have fresh basil, shred a few leaves and toss them in with the tomatoes.
Recipe information
Yield
makes 6 servings
Ingredients
Preparation
Step 1
Whack the garlic cloves with the side of a knife and stir them into the olive oil in a small glass bowl. Let steep at room temperature 30 minutes to 2 hours.
Step 2
Preheat the oven to 475° F. Stir the bread crumbs, 2 tablespoons of the infused oil, 2 tablespoons of the parsley, 2 tablespoons of the thyme, and 1/2 teaspoon of the crushed red pepper together in a small bowl until blended.
Step 3
Season the cod fillets with salt and brush both sides well with about 1 tablespoon of the infused oil. Set the cod on a lightly oiled or nonstick baking sheet. Distribute the seasoned bread crumbs over the tops of the fillets, patting them lightly to help them stick. Bake the cod until it is opaque white throughout and the crumbs are golden brown, 10 to 12 minutes.
Step 4
While the cod is baking, make the tomato salad and prepare the sauce: Cut the tomatoes in quarters and toss them in a mixing bowl with salt to taste. Spoon in 2 tablespoons of the garlic oil and toss gently.
Step 5
Strain the remaining infused oil into a medium skillet. Add the lemon juice, the remaining 2 teaspoons of thyme, and the remaining 1/2 teaspoon crushed red pepper. Bring to a boil and cook until lightly thickened and emulsified. Stir the remaining 2 tablespoons parsley into the sauce and season to taste with salt.
Step 6
Remove the fish and transfer to warm serving plates. Taste the tomatoes and their juice, adding more salt if necessary. Spoon the tomatoes and their juice in small mounds around the fish fillets. Spoon some of the sauce between the mounds of tomatoes and serve at once.
