Jacques Pépin: More Fast Food My Way
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You can take liberties with the crust for this dish: I sometimes add horseradish, bread crumbs, minced scallions, herbs, and garlic, for example. The assertive ingredients in this crust are just right for flaky and mild-flavored cod. Scrod and haddock also work well. In fact, any fresh fish fillets—the fresher the better—can be cooked this way.
I like to buy cod loin fillets, which are the thick ones from the back of the fish. About 1 inch thick, they will need 5 to 6 minutes under the broiler; adjust the timing if your fillets are thinner or thicker. The dish can be assembled a few hours ahead so it is ready to slide under the broiler at serving time. —Jacques Pépin
Serve with Skillet Broccoli Bits.
- About 1/2 cup oil-packed sun-dried tomato halves, drained
- About 1/2 cup pitted black olives
- 2 tablespoons grated Parmesan cheese
- 4 cod loin fillets (about 6 ounces each)
- 1 tablespoon extra-virgin olive oil, plus more to drizzle on at the table
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh parsley, for garnish
Preheat the broiler and line a baking sheet with aluminum foil. Cut the tomatoes into 1-inch pieces and put them in a food processor with the olives and cheese. Process until you have a rough puree that holds together.