Cod "Baked Alaska" Recipe

Name: Cod "Baked Alaska"
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds fresh cod (or halibut,or scrod)cut into 4 to 6 approximately one inch thick pieces.; 4 ripe plum tomatoes (or 1 cup canned, chopped drained); 2 -3 cloves garlic; 2 scallions, washed, green and white parts; 1/2 bunch flat-leafed parsley; a few sprigs of dill, optional; juice of one lemon OR 2tablespoons dry, white wine; salt and pepper to taste; 1 egg separated, plus one eggwhite (save yolk for another time); 1 tspn. salt, pinch white pepper; juice of one lemon; 1 tablespoon natural rice vinegar; 3/4 cup canola or other mild vegetable oil; 1/4 cup fruity extra-virgin olive oil; 1 cup fresh breadcrumbs, preferrably homemade, optional

Servings: persons

2 pounds fresh cod (or halibut,or scrod)cut into 4 to 6 approximately one inch thick pieces.
4 ripe plum tomatoes (or 1 cup canned, chopped drained)
2 -3 cloves garlic
2 scallions, washed, green and white parts
1/2 bunch flat-leafed parsley
a few sprigs of dill, optional
juice of one lemon OR 2tablespoons dry, white wine
salt and pepper to taste
1 egg separated, plus one eggwhite (save yolk for another time)
1 tspn. salt, pinch white pepper
juice of one lemon
1 tablespoon natural rice vinegar
3/4 cup canola or other mild vegetable oil
1/4 cup fruity extra-virgin olive oil
1 cup fresh breadcrumbs, preferrably homemade, optional

1
Preheat oven to 400 degrees. Gently rinse cod in cool, running water, pat dry and place in lightly oiled baking dish.Baking dish should just fit the fillets. Cover with plastic wrap, and refrigerate in coldest part of refrigerate, or place on ice.
2
Meanwhile,prepare topping: seed and finely dice tomatoes,mince herbs,garlic and scallions,stir in lemon juice OR white wine, salt,pepper.Spoon tomato mixture onto chilled fish. Cover and place back in fridge.
3
For crust, in food processor, mix egg yolk, salt, white pepper, lemon juice and rice vinegar.While blade is running, drizzle in oil blend. When sauce is emulsified, beat eggwhites at medium-high speed
4
until beater blades hold peaks when lifted. Do not overbeat.
5
Fold whites gently into the egg yolk mixture.
6
Remove fillets from fridge. (optional: sprinkle with bread crumbs)
7
Spoon egg yolk mixture gently onto tomato (and crumb)topped cod,making soft peaks like a meringue, and covering completely,and bake until golden,approximately 12-15 minutes. Serves 4-6

760

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 pounds fresh cod (or halibut,or scrod)cut into 4 to 6 approximately one inch thick pieces., 4 ripe plum tomatoes (or 1 cup canned, chopped drained), 2 -3 cloves garlic, 2 scallions, washed, green and white parts, and more.

Yes, Cod "Baked Alaska" falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cod "Baked Alaska"

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions