Crispy Cod and Roasted Tomatoes

I’m a kitchen gadget girl. “Ooh, does the belong in the kitchen? I MUST have it! What? It was part of some magazine survey of the 10 useless kitchen gadgets? Clearly whoever wrote that article has no idea what they are talking about because THIS I will use!” Says me, all the time. Unfortunately for me, this is the one gadget I could really use, but don’t have. A fish spatula. Even to me that sounds a little crazy. “A fish needs its own spatula? Really, because I’ve got this red one. No? How about the green one? Really? Ok, no one turns down the purple. I mean, come on, it’s purple , no one turns down the purple. You are turning down the purple. Well, I’ve two black and a silver left.” And they won’t work as well on delicate fish like a fish spatula will. I think I need to buy one . . . What are you doing this weekend??

Roasted Tomatoes

Ingredients:

2 Tbs capers
1 Tbs olive oil
1 pint cherry tomatoes
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper
1/4 cup thinly sliced basil (best way to slice basil: roll each leaf into a thin tube and slice)
1 cup panko
1 Tbs chopped fresh parsley
2 tsp chopped fresh thyme
4 (6 oz) Alaskan cod
1/4 tsp kosher salt
1/2 tsp ground black pepper
2 Tbs olive oil, divided (with a small amount extra for brushing on fish)

Preparation:

Roasted Tomatoes: Preheat oven to 400°.  Combine first 3 ingredients in a large ovenproof skillet; toss to coat.  Sprinkle with 1/4 tsp salt and 1/4 tsp pepper.  Bake at 400º for 20 minutes.  Remove from oven; top with basil.

Cod: Combine panko, parsley, and thyme in a large zip-lock bag.  Lightly brush cod with olive oil; sprinkle with salt and pepper.  Gently toss cod in zip-lock bag to coat.  Heat 1 Tbs olive oil in nonstick skillet over medium-high heat.  Add to fillets to pan; cook 3 minutes on each side or until desired degrees of doneness.  Repeat procedure with remaining oil and fillets.

Wine Pairing Suggestions:

Chardonnay
Fume Blanc
Pinot Blanc
Sauvignon Blanc
Voignier

Serves 4 large portions
Total time: 40 minutes

Cod

*Derived from Cooking Light 

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