Crispy on the outside and super tender in the inside. This recipe is easy, tasty and quick to make!
Total Time
40min
4.0
2 Ratings
Author: The Fit Mediterranean
Servings:
1
Ingredients
•
1
Large
Cod Fillet
•
2
Tbsp
Extra-Virgin Olive Oil
•
to taste
Salt
•
1/2
tsp
Fennel Seeds
•
5
Sun-Dried Tomatoes in Olive Oil
•
1
clove
Garlic
•
1/2
Lemon
, juiced, zested
•
1
tsp
Balsamic Vinegar
•
4
Fresh Basil Leaves
•
3 1/2
Tbsp
Parmesan Cheese
, grated
•
1 2/3
cups
Breadcrumbs
•
2
Anchovies
•
1
clove
Garlic
, crushed
•
to taste
Ground Black Pepper
•
as needed
Olive Oil
(optional)
•
1
sprig
Fresh Rosemary
(optional)
Cooking Instructions
1.
Preheat oven to 355 degrees F (180 degrees C).
2.
In a baking tray pour Extra-Virgin Olive Oil (2 Tbsp) and sprinkle Salt (to taste), Ground Black Pepper (to taste), and Fennel Seeds (1/2 tsp).
3.
Lay Cod Fillet (1) and coat it well into the oil on both sides. Tack the tail under itself to make it evenly thick.
4.
Bake for 5 minutes.
5.
Zest the Lemon (1/2).
6.
Once zested, juice the same lemon half.
7.
Grate the Parmesan Cheese (3 1/2 Tbsp).
8.
Place Sun-Dried Tomatoes in Olive Oil (5), Garlic (1 clove), lemon juice and zest, Balsamic Vinegar (1 tsp), Fresh Basil Leaves (4), and parmesan cheese into a food processor.
9.
Pulse until creamy.
10.
Spread the paste on the top of the cod fillet.
11.
Crush Garlic (1 clove) with a garlic press or finely mince.
12.
In the same food processor pulse Breadcrumbs (1 2/3 cups) with Anchovies (2), garlic, and Ground Black Pepper (to taste).
13.
Use the mixture to create a thick crust on the fish.
14.
Drizzle some Olive Oil (as needed) on Fresh Rosemary (1 sprig) and lay it on the fish. Bake on the bottom rack of the oven for about 10 mins, or until a golden crust forms on the fish. Serve with rice or salad, enjoy!
Nutrition Per Serving
CALORIES
825
FAT
45.3 g
PROTEIN
28.2 g
CARBS
78.0 g
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