Roasted Cod on Large Garlic Croutons
Perfectly roasted cod fillets served on garlicky country bread croutons, topped with a vibrant tomato-anchovy sauce and fresh basil. A Mediterranean-inspired dish that combines the delicate flavor of white fish with robust garlic and tomatoes.
Ingredients
- •1 pound plum tomatoes, cored, diced
- •½ cup finely chopped red onion
- •5 fillets anchovy fillets, minced
- •3 cloves large garlic cloves (2 minced, 1 halved)
- •4 fillets 7- to 8-ounce cod fillets or other white fish fillets (such as halibut; about 1 inch thick)
- •5 tablespoons olive oil, divided
- •4 slices 1/2-inch-thick slices country white bread
- •½ cup fresh basil leaves
Cooking Instructions
- 1.
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.
5 min
- 2.
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.
8 min
- 3.
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.
5 min
- 4.
Toast bread; rub 1 side with cut side of halved garlic. Top with tomato sauce, basil leaves, fish, and more sauce.
3 min
