A perfect dish for Lent or any day.
It's very simple. The garlic and herb topping compliments the clean and neutral flavor of the cod, transforming this dish into an elegant meal. A side dish of steamed red-skinned potatoes with fresh herbs will make the meal extra special.
For the topping:
1/4 cup minced flat-leaf parsley
2 garlic cloves, minced
2 teaspoons grated lemon zest
1/4 teaspoon coarse-ground black pepper
1 teaspoon red pepper powder
For the Fish:
4 tablespoons olive oil
4 cod fillets (about 6 ounces each)
Salt and fresh-ground black pepper
Images: ©2011 - La Casa e Il Giardino
|Roasted Cod Fillets (Filetti di Merluzzo)|
2. Preheat the oven to 400 degrees. Brush a baking dish with some of the oil.
3. Place the fish in the pan and season with salt and pepper. Sprinkle the topping over the fish. Drizzle with the remaining oil around the fish in the baking dish.
4. Roast until the fish flakes with a fork about 20 minutes. Place the baking dish under the broiler for 3 to 5 minutes so that the topping is slightly crispy and browned,
5. Serve with the pan juices poured over the fish.