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 H-E-B
Recipes
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4-6 servings Serving Suggestions: H-E-B suggests serving Hogue Fume Blanc wine. |
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recipe categories / seafood / fish  Baked Cod with Tomato Concussé and Basil Courtesy of Best of Taste, Flavors of the Pacific Coast Ingredients: 2/3 cup fine breadcrumbs 1/3 cup grated Parmesan cheese 1/4 teaspoon dry thyme 1/3 cup extra virgin olive oil, divided 3 garlic cloves, thinly sliced 2 shallots sliced thin 1 to 1 1/2 lb true cod or black cod fillet Juice of 1/2 lemon 3 Roma tomatoes, finely chopped 1/2 cup Sauvignon Blanc 2 tablespoons chopped fresh basil Directions: Preheat oven to 450 degrees F. Mix breadcrumbs, cheese, and thyme together and set aside. In a skillet, slowly cook the garlic and shallots until very soft, 7 to 10 minutes. Remove and cool slightly. Pour 2 tablespoons of olive oil into the bread mixture and mix. Breadcrumbs should be moist, not wet. Spread the mixture evenly over the fish. Sprinkle with lemon juice. In a large baking dish pour the remaining olive oil with the garlic and shallots evenly on the bottom of the dish. Lay fish fillet on the oil and sprinkle tomatoes around the fillets. Pour wine over tomatoes (not fish). Bake until the breadcrumbs and cheese have browned slightly. Remove the fillets and mix the remaining juices and tomatoes with basil and spoon over the fish. |
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