Haute n the Kitchen

Entertaining Inspired by my Travels & Traditions

Fish on Friday!

I am craving fish today. Maybe its the Catholic upbringing. Usually in the winter months we shy away from fish as we are hungry for hearty meals that will warm us up. I’ll go for the occasional bowl of moules with some crusty bread or a big bowl of Tom Kha Gha but in general I don’t crave fish as much as I do in the warmer months. This recipe is the perfect winter fish dish. The bacon and bread crumbs give it some backbone and the rich flavors of the onions and tomatoes create layers of depth in each bite.

It couldn’t be easier, as well, so on a lazy Friday night after a long work week it won’t take you long to have a hearty home cooked meal. This is a great dish for dinner parties and potlucks as it is easily scaled up or down. Bon Apetit!

Cod with Crumb

2 Lbs. Cod Filet
5 Bacon Slices
5 Tomatoes, Peeled
1  Yellow Onion, thinly sliced
1 cup Portobello Mushroom, chopped
1 Tbsp. Dill, fresh
1 Tbsp. Flat Leaf Parsley, finely chopped
1 Tbsp. Thyme, finely chopped
1 Tbsp. Basil, finely chopped
2 Tbsp. extra virgin olive oil
3 Tbsp.  butter
2 Cups Italian Bread Crumbs, seasoned
1 Cup Gruyère, shredded
1 Tsp. sugar

In a skillet fry the bacon, chop into ½” pieces and set aside.
Sweat the onions in 2 tablespoons of butter over medium heat until translucent and set aside.
Chop the tomatoes and mix them with a teaspoon of sugar and all the herbs. Set aside.
Wash the cod and pat dry with a paper towel. Drizzle a tablespoon of olive oil in a baking dish. Scatter the bacon along the bottom of the baking dish and do the same with onions. Lay the fish on top of the bacon and onions and then pour the tomatoes on top of the filets. Season it all with S&P.
In a sauté pan melt the other 1 tablespoon of butter & a Tbsp of olive oil and then add the breadcrumbs. Toss until crumbs absorb all the butter. Add the cheese to the breadcrumbs and combine well.
Evenly distribute the bread crumb mixture over the cod filets.
Cover the baking dish with tin foil and bake in a 350 degree oven for 30-40 minutes.
Remove tin foil for last 5 -10 minutes so that the breadcrumbs will brown.
*Garnish with some fresh chopped herbs around the plate and a sprinkle more of fresh Gruyère cheese.


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