Loc: West Orange, NJ (IBS-D)
This is a Rachel Ray recipe from the Food Network Website. Here's the web page - there's an illustration there.
The flavor is wonderful but the crumbs didn't get as crispy as I'd like. I have a feeling my definition of "a little olive oil" and RR's definition are quite different. Next time I make it I'm going to slide it under the broiler for just a minute when it finishes baking.
I served this with Heather's Cruncy Skillet-Browned Garlic New Potatoes which was yummy, but I think the fish would be even better with mashed potatoes, especially ones with either garlic or onion in them. I know there are some recipes in the Index.
Oven-Roasted Cod Crusted with Herbs Yield: 4 servings
1 1/2 cups plain bread crumbs 1 handful fresh flat-leaf parsley 2 large cloves garlic 1 lemon, zested Coarse salt 4 (6 to 8-ounce) cod fillets Extra-virgin olive oil (I used a teaspoon per fillet, plus a teaspoon for the bottom of the dish)
Preheat oven to 400 degrees F.
Place bread crumbs in a shallow dish. Pile parsley, garlic, lemon zest, and a little coarse salt on the cutting board. Finely chop the lemon-garlic mixture, then combine with plain bread crumbs.
Brush the top of each fillet with olive oil and dip in to the bread crumb herb mixture. Brush a little bit of olive oil in the bottom of a baking pan then place fillet in the pan, crust side up. Roast fillets in oven until firm to the touch, about 12 to 15 minutes.
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