Baked Cod with Tomatoes and Red Onions

Name: Baked Cod with Tomatoes and Red Onions (Spatola al Forno)
Prep time: 30 min
Total time: 45 min
Yield: Serves 4 as a main course or 6 as part of a multicourse Italian meal
Cuisine: Italy
Ingredients: 1½ pounds skinless cod, scrod, or ling cod fillets; Freshly ground black pepper; 1½ pounds skinless cod, scrod, or ling cod fillets; 1½ pounds skinless cod, scrod, or ling cod fillets; 6 to 8 sprigs flat-leaf Italian parsley; Salt; 1 pound ripe tomatoes; 3 tablespoons extra virgin olive oil; ½ medium red onion; ½ cup fresh bread crumbs

Spatola al Forno

Preparation info

Serves
4
as a main course

Difficulty
Easy
Ready in
45 min

Appears in

How to Cook Italian

By Giuliano Hazan

Published 2005

About

Spatola is a fish found in Sicily that most closely resembles the ling cod of the Pacific coast. On the Atlantic coast cod or scrod are good substitutes. As is the case with many Sicilian dishes, fresh, rather than dry, bread crumbs are used to absorb the flavors and make a delicious crispy topping.

Ingredients

½ cup fresh bread crumbs
½ medium red onion
3 tablespoons

Europe
Italy
Fish course
Pescatarian
Mediterranean

Method

Make the fresh bread crumbs.
Peel and finely chop the red onion. Put it in a 10-inch skillet with 2 tablespoons of the olive oil. Place over medium heat and sauté, stirring oc