Monday Night Dinner Guest: Roasted Cod on Large Garlic Croutons
Tim’s cousin Sarah (who was also my classmate at Yale and HBS) came over for dinner on Monday night. After a busy weekend of cooking for the shower, I wanted to make something simple that would allow me to utilize a few extras from the shower. I had a big bag of baguette slices and a bunch of leftovers salads from the shower.
I found this cod recipe that looked delicious but didn’t require too much prep or cooking time.
Rather than use large slices of country bread, I decided to use lots of my little baguette slices for the croutons.
I didn’t make any changes to the cod recipe (other than forgetting to add the basil). Don’t be afraid of the anchovies — they impart a very subtle flavor.
Next time I might try the recipe with halibut since cod has been over-fished. The recipe would be great with any flaky white fish and provided a great presentation for a dinner guest!
Roasted Cod on Large Garlic Croutons
- 1 pound plum tomatoes, cored, diced
- 1/2 cup finely chopped red onion
- 5 anchovy fillets, minced
- 3 large garlic cloves (2 minced, 1 halved)
- 4 7- to 8-ounce cod fillets or other white fish fillets (such as halibut; about 1 inch thick)
- 5 tablespoons olive oil, divided
- 4 1/2-inch-thick slices country white bread
- 1/2 cup fresh basil leaves
Preheat oven to 475°F. Combine first 3 ingredients in large bowl. Add minced garlic and stir to blend. Season tomato mixture to taste with salt and pepper.
Arrange fish on rimmed baking sheet. Brush both sides with 2 tablespoons oil; sprinkle with salt and pepper. Roast until just opaque in center, about 8 minutes.
Meanwhile, heat remaining 3 tablespoons oil in heavy large skillet over medium-high heat. Add tomato mixture. Cook until tomatoes soften and sauce thickens, stirring occasionally, about 5 minutes; season with salt and pepper.
Toast bread; rub 1 side with cut side of halved garlic. Top with tomato sauce, basil leaves, fish, and more sauce.