Cod Oreganata


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Our secret to this oreganata is to add just a hint of smoked salt. Be very light handed when using smoked sea salt, it is very potent, if used too liberally it can actually ruin a dish. This entire dish is made in the oven, starting the fish and breadcrumb topping off separately and then uniting them for the final baking process. This technique crunches up the breadcrumbs and enhances their flavor. It is delicious.

Fish Ingredients:

2 pounds fresh cod
3 tablespoons olive oil
juice of one fresh lemon
1 clove of garlic, pressed
a scant 1/8 teaspoon smoked sea salt
1/2 cup low salt chicken broth or white wine
1 teaspoon of capers

Breadcrumb Ingredients:

3/4 cup bread crumbs (low or no salt)
1/3 cup Romano cheese grated
1/4 cup fresh parsley minced
1 clove of garlic, pressed
1 teaspoon dried oregano
1/3 cup olive oil
1/4 teaspoon fresh ground pepper
Lemon wedges

                                                                                     Preheat oven to 375ºF


1. Coat the cod with olive oil, garlic, and lemon juice. Place in a baking pan- scale side down, tucking any thin ends under. Sprinkle with smoked salt.
2. Separately combine all bread crumb ingredients, place on a parchment lined baking pan.
3. Place both the fish pan and the breadcrumb pan in the oven. Bake for 7 minutes.
4. Still keeping both separate: Toss the breadcrumbs. They should be light golden in color.  If not return to the oven for two minutes more.

Gently baste the fish with any juices. Add the chicken broth (or wine) and capers around the sides of the pan ( not onto the fish directly). Return the fish pan back to the oven for 4 minutes.  
5. Remove pan/s from oven and pour the breadcrumbs onto the fish, return fish to the oven for approximately 8 minutes (depending on thickness of the fish) or until fish is flaky and white. If necessary, cover the dish with foil if the breadcrumbs are starting to darken before the fish is done, to prevent over-browning.

Serve with lemon wedges.

Chardonnay wine is a perfect pairing.

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