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About the Recipe: Happiness is the warm summer sunshine, helping to grow those fresh herbs and juicy tomatoes that make our suppers delicious. This recipe combines summer’s best. It’s easy to make because the sauce as well as the herb streusel can be prepared ahead of time. The fish cooks in about 12 minutes and is served on the warm tomato sauce. Easy and delicious – What a great combination!
Recipe Inspired by: Kim Kushner, The Modern Table, Recipe – 15 Minute Herb Crumbled Fish p. 90. Note: The herb crumb can be prepared in advance; stored in the refrigerator for up to 3 days or in the freezer for 1 month.
Cook’s Note: I used fresh dill, parsley, and cilantro, but you can mix and match any of your favorite herbs into the topping.
Prepare Tomato Sauce: Using 10-inch skillet, heat 1 Tablespoon oil. Cook sliced onions until lightly brown, about 5 minutes; add garlic; cook 1 minute. Stir in tomato paste; mix into onion mixture. Add the grated tomatoes, sugar, paprika, cinnamon, and as desired ground red pepper; cook for a few minutes. Add salt and pepper to taste. To thin the sauce, slowly add about 1/2 cup water; bring to a boil; cook to blend flavors until desired sauce consistency. Set aside to stay warm.
Generously spread the crumb mixture over the fish fillets. Bake, uncovered, for 10 to 12 minutes or until cooked through.
Spoon the warm tomato sauce onto a serving plate; arrange the baked cod on the sauce; and drizzle olive oil over the fillets. Serve warm.
Yield: Serves 4
pdf for Copy of Recipe – Baked Cod with Fresh Herb Streusel & Garden-Fresh Tomato Sauce
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