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Ingredientes
- 1/4 c. Extra-virgin extra virgin olive oil
- 1 lb Plum tomatoes cut 1/4" slices
- 4 x Garlic cloves peeled Salt to taste Freshly-grnd black pepper to taste
- 1 tsp Balsamic vinegar
- 1/4 c. Water
- 1/2 c. Fresh cilantro
- 1/4 c. Fresh chives
- 1/4 c. Fresh flat-leaf parsley
- 3/4 c. Fresh bread crumbs
- 4 x Cod fillets - (7 to 8 ounce ea) pin bones removed
Direcciones
- Preheat oven to 450 degrees.
- Lightly brush a baking sheet with extra virgin olive oil and arrange the tomato slices and 3 of the garlic cloves in one layer. Brush tomatoes and garlic with extra virgin olive oil and season with salt and pepper. Roast the tomatoes and garlic till lightly browned and the garlic is tender, about 20 min. Transfer tomatoes and garlic to a blender. Add in balsamic vinegar and 1 Tbsp. water and puree till smooth. Add in more water if necessary. Taste and adjust seasoning with salt and pepper. Reserve sauce and keep hot.
- In a food processor or possibly blender coarsely chop the remaining garlic clove. Add in the cilantro, chives, and parsley and process till finely minced, scraping down the sides of the machine with a rubber spatula if necessary. Transfer the herb mix to a shallow dish. Add in the bread crumbs, stirring thoroughly to combine and season with salt and pepper.
- Brush the cod fillets with extra virgin olive oil and then dredge in the herb and bread crumb mix, 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 till just cooked through, 7 to 10 min. Serve the roasted cod on the sauce.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 174g | |
| Recipe makes 4 servings | |
| Calories 232 | |
| Calories from Fat 131 | 56% |
| Total Fat 14.88g | 19% |
| Saturated Fat 2.16g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 162mg | 7% |
| Potassium 370mg | 11% |
| Total Carbs 20.34g | 5% |
| Dietary Fiber 2.6g | 9% |
| Sugars 4.36g | 3% |
| Protein 5.3g | 8% |
