Roasted Cod with Basil and Tomatoes on Garlic Toasts

 

                    You can substitute haddock, flounder, pollock, halibut, sole, or any thick white fish. This is a terrific dish for a dinner party.

Serves 4

• 1 pound plum tomatoes, cored and diced
• ½ cup finely chopped shallots
• 4 anchovy fillets, minced
• 2 garlic cloves, minced
• 2 tablespoons white wine
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 4 (4-ounces) cod loins
• 5 tablespoons grapeseed oil
• 4 slices Garlic Toast (recipe follows)
• ½ cup fresh basil, cut in thin strips (chiffonade)
• 2 teaspoons chopped fresh parsley

1. Preheat the oven to 475F (240C).
2. Combine the tomatoes, shallots, anchovies, garlic, wine, salt, and pepper in a medium skillet and simmer over medium heat for 10 minutes.
3. Rub both sides of the fish with the oil and season with salt and pepper ; bake in a baking dish or on a baking sheet until just cooked through, 8 to 10 minutes.
4. To serve, place a garlic toast on each dinner plate, top it with the fish, and then a generous serving of the tomato sauce ; garnish with the basil and parsley.

Garlic toasts

Makes 1 loaf of toasts

• ½ cup butter, softened
• 1/3 cup freshly grated parmesan cheese
• 1 tablespoon minced fresh parsley
• 2 teaspoons minced garlic
• Pinch of black pepper
• 1 loaf Italien bread, cut into ½-inch slices

1. Preheat the oven to 425F (220C).
2. Blend the butter, cheese, parsley, garlic and pepper in a bowl.
3. Spread the butter on one side of each slice of bread.
4. Bake butter-side-up on a baking sheet until the bread is golden and the butter is melted, about 7 minutes.

BON APPÉTIT