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Reged: 12/13/04
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Loc: West Orange, NJ (IBS-D)
Oven-Roasted Cod Crusted with Herbs (Rachel Ray)
10/14/06 12:51 PM

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.

[Research tells us fourteen out of any ten individuals likes chocolate. - Sandra Boynton]

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