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)

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

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