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Categories:Viewed: 60 - Published at: 5 years ago
Ingredients
- 4 - 7-8 oz filets of cod
- 1/4 cup tablespoons of olive oil
- 1 pound plum tomatoes cut into 1/4 slices
- 1/2 small onion cut into 1/4 slices
- 1 teaspoon balsamic vinegar
- Salt and pepper to taste
- 1/2 cup Pino Grigio
- 1 bag broken La Panzanella garlic croccantini
- 1/2 cup cilantro
Method
- Preheat oven to 450 degrees F
- Lightly brush baking sheet with olive oil and arrange tomato and onion slices in one layer drizzle with olive oil, salt and pepper. Roast for 20 minutes
- Transfer to blender, and add balsamic vinegar, 1 garlic croccantini, and 1/2 cup Pino Grigio and puree until smooth. Taste and add salt and pepper to taste and reserve sauce and keep warm.
- In a blender, combine garlic Croccantini and cilantro and process until finely chopped and place in a shallow dish.
- Coat each filet of cod with olive oil.
- Dredge each piece of fish in the herb crumb mixture and top with salt and pepper.
- Arrange on a lightly oiled bakeng dish and roast until just cooded through and browned (7-10 minutes)
- Serve cod on a bed of sauce.
