Herb and Tomato Crusted Cod
A delightful twist on the traditional herb-crusted fish, this one is missing the bread crumbs but not the flavor. The potatoes create a crunchy crust with a cheesy herb topping.
*Available from s.a.l.t. sisters
- 2 Pounds cod fillets
- 1 1/2 Cup instant potatoes
- 2 Teaspoons chopped thyme
- 2 Teaspoons chopped basil
- 2 Teaspoons s.a.l.t. Sun Ripened Tomato sea salt*
- 1 Teaspoon garlic powder
- 1/2 Teaspoon pepper
- 1 egg
- Grated Parmesan cheese, for garnish
- Cherry tomatoes, sliced
- Olive oil, for finishing
Preheat the oven to 350 degrees. Cut fish into 3- to 4-ounce pieces. Line a baking sheet with parchment paper and set aside. Drizzle oil over the bottom of the pan and heat until the oil is hot (test by dropping a drop of water into the pan — when it sizzles the oil is hot enough).
Beat an egg in a bowl and add a teaspoon of water. Place the chopped herbs on a plate. Put the instant potatoes on another plate and add the sun-dried tomato salt, garlic powder, and pepper. Place the egg, herbs, and seasoned potatoes in a row. Dip the fish in the egg; next lay the fish in the seasoned potatoes and press into the herbs.
Drop the fish gently into the oil. Do not move the fish until it releases and is crispy. Once it is crispy remove the fish from the oil and place it crispy herb side up. Sprinkle the fish with Parmesan cheese while still hot and place sliced tomatoes on top. Repeat until all of the fish have the crispy top. Once all of the fish are crispy put the tray in the oven and cook for 10 to 12 minutes until flaky.