Recipe - Herb-Crusted Cod With Roasted Tomato And Garlic Sauce

One fourth cup Extra virgin olive oil
1 pound Plum tomatoes cut into
1/4inch slices
4 Garlic cloves, peeled
Salt and freshly ground
pepper
1 teaspoon Balsamic vinegar
One fourth cup Water
One half cup Fresh cilantro
One fourth cup Fresh chives
One fourth cup Fresh flat leaf parsley
Three fourths cup Fresh bread crumbs
Salt and freshly ground
black pepper
Four 7 to 8 ounce cod
fillets, pin bones removed

Preheat oven to 450 degrees F.

Lightly brush a baking sheet with olive oil and arrange the tomato slices
and 3 garlic cloves in one layer. Brush tomatoes and garlic with olive oil
and season with salt and pepper. Roast the tomatoes and garlic until
lightly browned and the garlic is tender, about 20 minutes. Transfer
tomatoes and garlic to a blender. Add balsamic vinegar and 1 tablespoon
water and puree until smooth. Add more water if necessary. Taste and adjust
seasoning with salt and pepper. Reserve sauce and keep warm.

In a food processor or blender coarsely chop the garlic clove. Add the
cilantro, chives, and parsley and process until finely chopped, scraping
down the sides of the machine with a rubber spatula if necessary. Transfer
the herb mixture to a shallow dish. Add the bread crumbs, stirring
thoroughly to combine and season with salt and pepper.

Brush the cod fillets with olive oil and then dredge in the herb and bread
crumb mixture, making sure the fish is well coated on all sides. Arrange
the coated fillets on a lightly oiled baking pan. Roast the fillets in
middle of oven until just cooked through, 7 to 10 minutes. Serve the
roasted cod on the sauce.

Yield: 4 servings

Recipe by: Cooking Live Show #CL8906 Posted to MCRecipe Digest V1 #652 by
"Angele and Jon Freeman" jfreeman@netusa1.net on Jun 30, 1997