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Herb-Crusted Cod with Roasted Tomato and Garlic Sauce

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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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