Cod and Tomatoes with Crispy Parsley Crumbs

The first time I made this I couldn’t believe that these simple ingredients combined into such a delicious dish. A sauce from the combination pools around the cod and tomatoes as it bakes.

Ingredients:

 ¾ cup panko bread crumbs

 ½ cup finely chopped fresh Italian parsley leaves

 ½ cup finely chopped shallot (3 large)

 ¼ cup butter, melted

 Salt

 Freshly Ground Black Pepper

 4 skinless cod or hake fillets, 1 inch thick (1 1/4 to 1 1/2 pounds total)

 6 small (4 to 5 ounces each) tomatoes, halved crosswise

Method:

 Preheat oven to 425°F.

 Coat a shallow baking pan with nonstick cooking spray.

 In a small bowl combine panko, parsley, shallot, butter, and 1/4 tsp. each salt and black pepper.

 Arrange fish in baking pan.

 Sprinkle with 1/4 tsp. each salt and black pepper.

 Top with half the crumb mixture.

 Squeeze seeds from tomato halves around fish. Place tomatoes around fish, cut sides up. Top with remaining crumb mixture. Bake about 20 minutes or until fish flakes easily when tested with a fork and crumbs are golden.

Notes and Options:

Other firm fleshed fish can be substituted.

If you are not a fish fan, try it with boneless, skinless chicken breasts.

If you have extra tomatoes, add them around the fish, but don’t crowd the pan too much.