| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sami | Cooking liv, Import | 1 | Servings | |
INGREDIENTS
| 1/4 | c | Extra virgin olive oil |
| 1 | lb | Plum tomatoes cut into 1/4-inch slices |
| 4 | Garlic cloves, peeled | |
| Salt and freshly ground pepper | ||
| 1 | ts | Balsamic vinegar |
| 1/4 | c | Water |
| 1/2 | c | Fresh cilantro |
| 1/4 | c | Fresh chives |
| 1/4 | c | Fresh flat leaf parsley |
| 3/4 | c | Fresh bread crumbs |
| Salt and freshly ground black pepper | ||
| Four 7 to 8 ounce cod fillets, pin bones removed |
INSTRUCTIONS
Preheat oven to 450 degrees F. Lightly brush a baking sheet with olive oil and arrange the tomato slices and 3 garlic cloves in one layer. Brush tomatoes and garlic with olive oil and season with salt and pepper. Roast the tomatoes and garlic until lightly browned and the garlic is tender, about 20 minutes. Transfer tomatoes and garlic to a blender. Add balsamic vinegar and 1 tablespoon water and puree until smooth. Add more water if necessary. Taste and adjust seasoning with salt and pepper. Reserve sauce and keep warm. In a food processor or blender coarsely chop the garlic clove. Add the cilantro, chives, and parsley and process until finely chopped, scraping down the sides of the machine with a rubber spatula if necessary. Transfer the herb mixture to a shallow dish. Add the bread crumbs, stirring thoroughly to combine and season with salt and pepper. Brush the cod fillets with olive oil and then dredge in the herb and bread crumb mixture, making sure the fish is well coated on all sides. Arrange the coated fillets on a lightly oiled baking pan. Roast the fillets in middle of oven until just cooked through, 7 to 10 minutes. Serve the roasted cod on the sauce. Yield: 4 servings Recipe by: Cooking Live Show #CL8906 Posted to MC-Recipe Digest V1 #652 by "Angele and Jon Freeman" <jfreeman@netusa1.net> on Jun 30, 1997
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