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The Codfather – White Fish with a Ciabatta & Parmesan Crust

This easy to make but delicious Italian style fish recipe works with almost any thick meaty white fish and is perfect for days when you are in a massive rush, as I so often am with my Beagle Millie, snapping at my heels (in her endless scavenge for food) and with kids that grow faster than the daffodils in my co-blogger, Lindsey’s yard.  I kid you not, it takes just 5 minutes, or so to prepare this and 10 minutes to cook it with a huge return on investment, as the moreish flavors in the crust combine with the moist fish

Ingredients (for 4)

2. Ingredients

The Ingredients

1.5 1b fresh Cod loin (you can also use Hake, Haddock or even Pollock)

  • 1 cup of freshly grated Parmesan cheese (I used an excellent local version made by The Cheese Guy of Yonkers which I obtained from DeCiccos of Westchester County NY)
  •  1 clove of garlic peeled and chopped
  • 1 cup of fresh Italian (flat leaf) parsley
  • 1 cup of fresh Ciabatta bread (mine came from an Italian Bakery in the Bronx)
  • Extra Virgin Olive Oil
  • A Lemon wedge or two
  • Sea Salt & Pepper

Method

3.1 Before and After Crust

The 2 stages of preparing the herb crust – add ingredients to food processor & blitz

  • Pre-heat your oven to 400f
  • Chuck the bread, cheese, garlic, parsley and a couple of pinches of seasoning into your food processor and blitz them into crumbs
  • Dredge the fish in the olive oil and season
  • Then, place in an oven proof dish
  • Sprinkle the bread mix over the fish until it is blanketed and drizzle over a little more of the olive oil
  • Cook in the oven for no more than 10 minutes
8. Fish naked and covered with crust to bake

Fish + Crust

Serve immediately with a squeeze of lemon. Just wonderful when eaten with warm buttery mashed potatoes. Salut!

Filed under: Cheese, Fish, Home-made Recipes

About the Author

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Almost as food obsessed as my Beagle Hound Millie, I am a keen amateur cook and consumer of fine chow with a weakness for the spices of Middle Eastern and North African cuisine and an obsession with Chu Toro, British Cheese and Single Malt Orkney Island Scotch (go figure), I slice at warp speed (scars on the fingers to prove it) and can rustle up everything from Mashed Potato to Maki in the flash of an eye!

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