Cod with an Olive and Sun-dried Tomato Crust

My seafood addiction has catapulted in the last month. Partly inspired by my trip, but mostly due to the fact that I believe I am going bald. I truly have a complex of losing my hair and must intake all the omega-3 fatty acids possible. I know this sounds ridiculous as I have a full set of hair, but I am telling you, any preventive measures help. Our friendly finned friends carry more than enough fatty acids to keep my hair shiny, strong and keep my complex on the DL. Let’s not forget how tasty and versatile a nice thick steak of fish can be. I usually find myself flirting with red tuna or salmon and sometimes the occasional trout, but this white fished recipe really caught my eye.

The beauty of cod not only lies in its versatility, but it is also one of the least fishy tasting fish (for those of you who are “difficult” eaters). It is a white, light, flaky poisson that goes well with just about everything. If you find cod a bit expensive, you can purchase his cheaper but just as tasty cousin: Pollack or Sole. This recipe was taken from my “Two Greedy Italians” recipe book and appealed to me as the chefs mentioned this as the new way of cooking fish in Italy. The flavors were just right with the tang from the sun dried tomatoes and the slight bitterness of the black olives. I gobbled the whole flank down with no thought of a side dish. Yes, it was that good ;)

Xo Dom Appetit!

Merluzzo In Crusta! Cod with an Olive and Sun-dried Tomato Crust

Taken from: Two Greedy Italians

Prep Time: 20 mins

Cook Time: 15-20 mins

Tools Needed: food processor (or knife and cutting board), measuring cups and spoons, large ovenproof baking dish

Ingredients:

60 grams sun-dried tomatoes
40 grams black olives
100g stale bread (or bread crumbs!)
1 tablespoon finely chopped parsley
Salt and freshly ground black pepper
4 cod fillets (I used one large fillet)
2 tablespoons extra virgin olive oil
1 tablespoon of white wine

Directions:

1) Preheat the oven to 400 degrees F. Place the sun-dried tomatoes, olives, bread and parsley in a food processor and whiz until the mixture resembles breadcrumbs (or chop!). Season with salt and pepper to taste and set aside.
2) Sprinkle a little salt over the cod fillets and place in large ovenproof dish. Pour over the olive oil and white wine and bake in the oven for 5 mins. Top with the breadcrumb mixture, return to the oven and cook for a further 10 mins, until the breadcrumbs are golden and the fish has cooked through. Serve with a side of your favorite greens! Makes 4 servings.