Crusted Cod (Jamie Oliver)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 277.1
- Total Fat: 6.6 g
- Cholesterol: 71.2 mg
- Sodium: 735.1 mg
- Total Carbs: 22.4 g
- Dietary Fiber: 5.6 g
- Protein: 34.0 g
View full nutritional breakdown of Crusted Cod (Jamie Oliver) calories by ingredient
Introduction
Wonderful herbed topping for any mild fish. Part of Jamie's Meals in Minutes. Wonderful herbed topping for any mild fish. Part of Jamie's Meals in Minutes.Number of Servings: 6
Ingredients
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Fennel seed, 1 tsp
Cod (fish), 24 oz
Bread, reduced-calorie, wheat, 7 oz
Garlic, 4 clove peeled
Anchovy (anchovies), 1 oz, boneless
Sun Dried Tomatoes, 1 cup
Basil, 8 tbsp
Peppers, hot chili, red, fresh, 1 pepper
Parmesan Cheese, hard, 1.5 oz
Lemon Juice, 1 lemon yields
Balsamic Vinegar, 1 tbsp
Rosemary, 1 tbsp
Olive Oil, 1 Tbls
Tips
Fish will flake easily when done. I used less bread and it was still wonderful.
Directions
Turn broiler to full heat. Put rack in middle to low position.
Put olive oil into a large roasting pan, sprinkle with salt and pepper and scatter with fennel seeds. Rub and toss the fish in the flavors, then arrange skin side down. Put under broiler for 5 minutes while you make the topping.
Roughly chop bread in food processor. Add 2 peeled cloves of garlic with a drizzle of oil from the anchovies while it's whizzing. Tip into bowl.
Put anchovies, sun dried tomatoes, rest of garlic, basil, chili pepper, and parmesan into food processor (no need to clean between). Finely grate lemon zest into food processor along with its juice. Add balsamic vinegar and whiz to a paste. You may need to scrape down the sides of the bowl.
Take fish out of oven. Spread paste evenly over each filet. Then sprinkle with breadcrumbs, thyme, and rosemary. Spray top with cooking spray or olive oil. Put back under broiler on the middle shelf for 10 minutes or until golden and crisp.
Serving Size: Makes 6 - 6oz servings of fish with toppings
Number of Servings: 6
Recipe submitted by SparkPeople user BONMARCHE.
Put olive oil into a large roasting pan, sprinkle with salt and pepper and scatter with fennel seeds. Rub and toss the fish in the flavors, then arrange skin side down. Put under broiler for 5 minutes while you make the topping.
Roughly chop bread in food processor. Add 2 peeled cloves of garlic with a drizzle of oil from the anchovies while it's whizzing. Tip into bowl.
Put anchovies, sun dried tomatoes, rest of garlic, basil, chili pepper, and parmesan into food processor (no need to clean between). Finely grate lemon zest into food processor along with its juice. Add balsamic vinegar and whiz to a paste. You may need to scrape down the sides of the bowl.
Take fish out of oven. Spread paste evenly over each filet. Then sprinkle with breadcrumbs, thyme, and rosemary. Spray top with cooking spray or olive oil. Put back under broiler on the middle shelf for 10 minutes or until golden and crisp.
Serving Size: Makes 6 - 6oz servings of fish with toppings
Number of Servings: 6
Recipe submitted by SparkPeople user BONMARCHE.