Cod: Roasted with Basil Pesto & Garlic Breadcrumbs

By Snook

Ingredients

• 1 large ripe tomato, cored and sliced very thinly (about 1/8 inch)
• Kosher salt and freshly ground black pepper
• 2 Tbs. extra-virgin olive oil
• 1-1/2 cups coarse fresh white breadcrumbs (from about 4 slices of bread, trimmed of crusts)
• 1 small clove garlic, minced
• 1-1/2 lb. cod or haddock, rinsed, patted dry, and cut into 4 even portions
• 2/3 cup Basil Pesto

Preparation

Step 1

Heat the oven to 450°F. Spread the tomato slices on a large plate and season with 1/4 tsp. salt and a few grinds of black pepper. Heat a large sauté pan over medium heat for 1 minute. Pour in the olive oil, add the breadcrumbs, and season with 1/4 tsp. salt. Cook, stirring, until the breadcrumbs start to turn a light golden brown, about 4 minutes. Add the garlic and continue to cook, stirring, for another 1 minute. Transfer to a bowl.

Set the fish on a large rimmed baking sheet lined with foil. Season with salt and pepper. Divide the pesto evenly over the fish and top each with two or three tomato slices and the breadcrumbs. Roast until the fish is opaque on the sides and starts to flake, about 10 minutes. Serve immediately.

nutrition information (per serving):
Size : based on four servings; Calories (kcal): 440; Fat (g): 29; Fat Calories (kcal): 260; Saturated Fat (g): 4; Protein (g): 32; Monounsaturated Fat (g): 19; Carbohydrates (g): 15; Polyunsaturated Fat (g): 6; Sodium (mg): 1200; Cholesterol (mg): 65; Fiber (g): 3;