The skies opened up yesterday and dumped about five inches of rain on Falmouth. At one point in the afternoon, both of our phones erupted with loud sirens and notices that flash floods were a threat. Our house on a hill wasn’t in danger, but area streets were flooded. A few were all but impassible for a time.
Under ordinary circumstance, I like to grill fish in the summer. But yesterday was hardly an ordinary day, so baked fish seemed a reasonable choice. This recipe was adapted from a recipe in The Black Dog Summer on the Vineyard cookbook entitled “Garlic Crusted Codfish.” It’s simple to put together and results in a crisp crust and beautifully moist fish.
I started with a pound of cod, but cut off about four ounces to bake without crumbs for Daisy, leaving two approximately six ounce pieces for us. I adapted the recipe for two servings (three if you count Daisy,) but it could obviously be doubled or tripled.
1 1/2 tsp. butter
1 TBS olive oil
3 cloves garlic, minced
1/2 cup panko
1/8 cup chopped fresh parsley or basil
1 beaten egg
2 six ounce pieces of cod
kosher salt and freshly ground pepper
1. Preheat oven to 400 degrees. Heat the butter and oil in a small pan. Add the garlic and cook very briefly. Avoid browning the garlic.
2. Remove from the heat. Add the panko and parsley or basil. Stir to moisten the panko.
3. Season the fish with salt and pepper. Dip into the beaten egg and then roll in the panko, coating all sides and edges.
4. Place fish on an oiled quarter sheet pan (or equivalent) and bake for approximately ten minutes. Outside should be browned and crispy. Inside should be moist and flake with a fork. A squeeze of lemon is a nice touch.
Note: I used seasoned panko. If you’re using unseasoned, you might want to add a little salt and pepper.