Cod or snapper with a touch of elegance
Herbs and tomatoes lend a flavorful flair to either of these favorite fish
Cod or Red Snapper with Herbs
2 pounds cod or snapper fillets
½ cup breadcrumbs
1 bunch fresh parsley
1 bunch fresh dill
1 tbsp. tarragon
juice of 1 lemon
1 ½ tsp. salt
1 tsp. white pepper
4 firm tomatoes, halved
½ cup fish broth
Preheat oven to 350 degrees. Place fillets in an ovenproof dish.
Chop parsley and dill (and tarragon, if using fresh) and mix with breadcrumbs and lemon juice. Season the fillets with salt and pepper. Place fillets in baking dish and cover with ½ cup fish broth. Sprinkle herbs over the fillets. Arrange tomatoes around the fish.
Bake for 25 to 30 minutes, and serve with rice or boiled potatoes.
This week’s recipe is courtesy of Seattle’s Nordic Heritage Museum, and was first published in their cookbook, Tasty Traditions.
It also appeared in the Nov. 13, 2015, issue of the Norwegian American Weekly. To subscribe, visit SUBSCRIBE or call us at (206) 784-4617.