Let's Make a Meal: Boston Baked Cod
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Posted 3:47 PM 2/13/2012 : Let's Make a Meal: Boston Baked Cod
TUCSON - A lot of people are afraid to try a fish dish, but it's not that difficult.
Craig Nassar, The Practical Chef, stopped by with an easy fish recipe:
Boston Baked Cod
1 cup Seasoned Bread Crumbs
1Tbsp. Fresh parsley , minced leaves
¼ cup Parmesan Cheese
Pinch of Salt and Pepper
5 Tbsp. Unsalted butter
1 each Shallot , minced
1 each Garlic clove , minced very fine
1 ½ Tbsp. Lemon juice
1 Tbsp. Fresh parsley , minced leaves
¼ cup White Wine
Pinch of salt and pepper
2 pounds Boneless skinless cod , fillets, cut in half crosswise
Toss together the bread crumbs, parsley, parmesan cheese, salt & pepper in a small bowl and set aside.
Melt the butter in a small skillet over medium-high heat until the foaming has subsided.
Reduce the heat to medium and add the shallot and garlic and saute until slightly softened, about 1 minute.
Remove the pan from the heat, add the lemon juice, parsley, salt and pepper.
Swirl to incorporate.
Remove the pan from the heat and set aside.
Season the scrod liberally with salt and pepper.
Fold the thin tailpieces in half to increase their thickness.
Place the fillets in a shallow 9 by 13-inch casserole dish and pour the melted butter mixture over.
Broil until the fish is completely opaque when gently flaked with a paring knife, 14 to 15 minutes.
Baste the fish with the pan drippings and top with the bread crumbs.
Continue broiling until the crumbs are golden brown, about 1 minute.
Using a metal spatula, transfer the fish to individual plates and pour the basting juices around the edges of the fish (not on top, or the bread crumbs will become soggy).
Serve immediately.
For more from Craig, check out:
https://www.facebook.com/#!/craignassar
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