Baked Cod

The Year of the Tomato continues…

I canned another 8 pints of tomato sauce, today, and then set Victor loose in the kitchen for dinner.

Kitchen tag-teaming is an art in our house! We had cod, we had sweet potatoes, and we had tomatoes – the perfect combination for a fantastic dish!

He started with a small casserole dish – buttered. Into that went thinly sliced sweet potato, a bit of sliced onion, and sliced tomato on top of that. A bit of salt and pepper, of course, and then a sprinkling of bread crumbs and just a bit of parmigiano reggiano.

It was covered, and then into a 350°F oven for about 35 minutes.

The cover came off and the fish went on. He drizzled the fish with aleppo oil – a mixture of aleppo pepper and oil. Onto the entire dish went a covering of bread crumbs and grated cheeses, mixed with a bit of S&P and oregano.

Since everything else was cooked, it went under the broiler for just a couple of minutes to cook the fish.

To serve, it was topped with chopped tomatoes – because we have lots of tomatoes.

Baked Cod

It was a very uncomplicated dish – and just exploded with flavor. The sweet potatoes were perfectly soft, the tomatoes almost disintegrated, the fish was perfectly firm and moist…

Crusty cheese and crumbs added texture and flavor.

Perfection on a plate!