If you follow Cooler Kitchen on Twitter or Facebook (and you should!), you might know that Julie and Brandon spent Memorial Day eating hotdogs at Coney Island. Today, we are in the mood to celebrate the start of the Summer 2015 season by exploring a different mode of summer cooking, the one where the freshness of the ingredients does most of the heavy lifting and your job is to sit back and enjoy the balmy weather.
Feel free to enjoy a glass or two of cool white wine as you breeze through the preparation of this simple fish dish. Start with 4 beautiful cod filets and top with a harmonious mixture of breadcrumbs, butter and sage. Butter and sage are great friends and they get along famously together, especially where seafood is concerned.
We served our filets aside a medley of roasted asparagus, mushrooms and cherry tomatoes, which roasted in the oven at the same temperature as the cod filets for basically the same amount of time (I put the vegetables in the oven a few minutes before the fish as I finished assembling the topping for the filets).
Enjoy the beautiful weather, fresh produce, and warm happy days that the summer season has to offer! #Summer2015
- 4 filets of cod
- 2 tbs melted butter, divided
- ½ tbs Freshly ground black pepper
- ½ cup bread crumbs
- ½ tbs dried sage
- 1 tsp salt
- 1 tsp crushed red pepper
- Preheat oven to 425 degrees. Spray a baking dish with cooking spray. Place cod filets in the baking dish.
- Brush 1 tbs of the melted butter atop the filets, and then season with the black pepper.
- In a mini-prep food processor or small bowl, mix bread crumbs, sage, salt, crushed red pepper and remaining butter until well combined. Sprinkle the breadcrumb mixture atop the filets and press lightly to make a crust.
- Bake in the oven for 20-25 minute until cod flakes. Garnish with the lemon juice and serve immediately.