Roasted Cod With Tomato Gratin

1. 1

   On a large rimmed baking sheet, lay out your fish filets and drizzle with olive oil. Season w/ kosher salt & pepper.

2. 2

   Place a tablespoon of basil pesto on top of each piece of fish.

3. 3

   Depending on the size of your tomatoes, fit 1 or 2 slices of tomato on top of each pesto blob.

4. 4

   For the Breadcrumbs:

5. 5

   In a small skillet, heat 2 tbsp of olive oil and add the panko breadcrumbs, salt & pepper to the pan.

6. 6

   Keep stirring with a wooden spoon until the crumbs are turning golden.

7. 7

   At the last minute, add the minced garlic and finish sauteing another 30 seconds or so.

8. 8

   Take the crumbs off the heat and let cool completely before adding to the fish (you can make the crumbs the day before and keep them in the fridge).

9. 9

   Once the panko mixture has cooled, spoon some of the breadcrumbs on top of each tomato slice and pat down with a spoon. Finish with a drizzle of olive oil and roast the fish in a 450F oven for 12-16 minutes, depending on the thickness of your fish.

* Per serving · 4 servings · Values may vary.