Stir together chopped tomatoes, slivered basil and minced garlic, then add a splash or two of olive oil and balsamic vinegar to taste. In another small bowl, prepare bruschetta topping. Spoon on top of cod fillets in pan until evenly coated. In a small bowl, stir together melted butter, olive oil, minced garlic and lemon juice until combined. Place in a greased casserole dish or parchment-line baking sheet. Pat cod fillets with a paper towel until dry, then season with salt and pepper. 2 heaping tablespoons grated Parmesan cheese.Juice of 1/2 small lemon (about 1 tablespoon).1 1/2 pounds fresh cod loin, cut into 4 portions.If you can’t find (or don’t like) cod, another white fish such as haddock is a seamless stand-in. I’ve been on a kick lately with lemon-flavored balsamic vinegar, which adds a delicate citrus note. Ideally, it should be eaten within two days of purchase. It’s easy enough for a weeknight, but tastes fancy enough for the weekend.įresh cod should have firm flesh, appear moist and not smell fishy. After being brushed with lemon-garlic butter, the cod is topped with chopped, balsamic-marinated tomatoes, followed by a crunchy topping forged from panko and Parmesan. This recipe, fashioned after the classic Italian appetizer bruschetta, is likewise easy to pull together.

Considered a “gateway” dish for people who turn up their noses at fishy-tasting seafood such as salmon, cod can be beer-battered and fried for tacos or a Lenten fish fry, roasted, sauteed, grilled, marinated in lime juice for seviche or simply be baked with a little butter, lemon and garlic for an elegant dinner. Mild tasting and flaky, cod is an extremely versatile fish. Cod, on the other hand, can be easy on the budget, especially if you’re lucky to find it on sale. Let’s face it, some varieties can be just as expensive as the highest quality steaks. By Gretchen McKay, Pittsburgh Post-Gazetteįresh fish is often considered a special-occasion meal.

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