You won't need to fish for compliments with this simple yet flavorful recipe.
Try this with jasmine rice and steamed broccoli. You can substitute any white-fleshed fish, such as wolffish, halibut, haddock, or cusk for the cod.
- 2 pounds cod fillets
- 1 cup fresh tomato or Marinara Sauce (recipe and ingredients below)
- 2 tablespoons chopped fresh basil
- 3 tablespoons freshly grated Parmigiano-Reggiano cheese
- 1 tablespoon olive oil
For Marinara Sauce (makes about 2 cups):
- 2 tablespoons olive oil
- 1 cup chopped onions
- 2 teaspoons chopped garlic
- 10 plum tomatoes, peeled, seeded, and chopped
- ¼ cup chopped fresh basil
For Marinara Sauce:
Heat the olive oil in a large nonreactive skillet. Add the onions and garlic and cook over medium heat for about 5 minutes. Add the tomatoes and continue to cook, stirring occasionally, for 10 minutes. Raise the heat and cook for 5 minutes longer, or until the sauce is thick, stirring frequently. Stir in the basil and remove from the heat. Season with salt to taste.
For Baked Cod Parmesan:
Preheat the oven to 42
Place the fillets in a greased baking dish. Mix the tomato sauce with the basil and cover the fish with the sauce. Bake for about 8 minutes, or until barely cooked through. Remove the pan from the oven and sprinkle with the cheese and then dot each fillet with a few drops of olive oil. Return to the oven and bake 4 to 5 minutes longer, or until the cheese melts. Serve immediately.From the "Legal Sea Foods Cookbook" by Roger Berkowitz and Jane Doerfer, illustrated by Edward Koren.