Baked Cod with Tomatoes and Red Onions

Spatola al Forno

Preparation info

  • Difficulty

    Easy

  • Serves

    4

    as a main course

Appears in

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.

Preparation time: 30 minutes
Total time from start to finish: 45 minutes

Ingredients

  • ½ cup fresh bread crumbs
  • ½ medium red onion
  • 3 tablespoons extra virgin olive oil
  • 1 pound ripe tomatoes
  • Salt
  • 6 to 8 sprigs flat-leaf Italian parsley
  • pounds skinless cod, scrod, or ling cod fillets
  • Freshly ground black pepper

Method

  1. Make the fresh bread crumbs.
  2. 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 occasionally, until it begins to brown, about 5 minutes.
  3. Preheat the oven to 375° on convection heat or 400° on regular bake.
  4. While the onion is sautéing, peel the tomatoes, remove the seeds, and cut into ¼-inch dice. When the onion is ready, add the tomato, season with salt, and cook for 2 to 3 minutes.
  5. Chop enough of the parsley leaves to measure 2 tablespoons. Lay the fish fillets in a baking dish and season with salt and pepper. Spread the tomato mixture over the fish. Top with the parsley and bread crumbs and drizzle the remaining 1 tablespoon olive oil on top. Bake until the fish flakes easily when prodded with a fork, about 15 minutes. Serve hot.
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