Filetto Di Merluzzo Recipe
Oven roasted pacific cod filet with fire roasted sweet cherry tomatoes, baby arugula and pangrattato served with seasonal vegetables
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Ingredients
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Main Ingredients
Pangrattato
Method
Preparing the Vegetables
- 1
Roasting the Cherry Tomatoes
Preheat the oven to 400°F (200°C). Spread the sweet cherry tomatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for about 15-20 minutes until they are blistered and tender.
- 2
Preparing Seasonal Vegetables
While the tomatoes are roasting, clean and chop your seasonal vegetables into bite-sized pieces. Toss them in olive oil, salt, and pepper, and set aside.
Cooking the Cod
- 3
- 4
Roasting the Cod
Place the seasoned cod fillets on a separate baking sheet. After the cherry tomatoes have roasted for about 10 minutes, place the cod in the oven and roast for 12-15 minutes, or until the fish flakes easily with a fork.
Making the Pangrattato
- 5
Preparing the Pangrattato
In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant (about 1 minute). Add the breadcrumbs and stir continuously until they are golden brown and crispy, about 3-5 minutes. Stir in chopped parsley, salt, and black pepper. Remove from heat and set aside.
Final Assembly
- 6
Plating the Dish
On each plate, place a generous handful of baby arugula. Top with roasted cherry tomatoes and the crispy pangrattato. Finally, place the roasted Pacific cod fillet on top of the salad. Serve alongside the roasted seasonal vegetables.
