Cod with Olive-Tomato Crust

No, it's not burned! Just looks that way ... but the flavor of the topping was too good to pass up. It's just sun-dried tomatoes, black olives and parmesan. It would go well with chicken too. 


1/2 c. oil packed sun-dried tomato halves
1/2 c. pitted black olives
2 T. parmesan
– put this in a food processor and process until you have a puree that will hold together

4 cod loin fillets
1 T. olive oil
1/2 tsp. salt
1/4 tsp. freshly ground black pepper

Preheat the broiler. Rub the fish with 1 T. of the oil and season with salt and pepper on both sides. Place on a piece of oiled foil on a baking sheet. Cover the top of the fish with the tomato-olive puree and put in the oven, about 4-inches from the heat source.

Depending on how thick your fillets are, broil for between 5 and 15 minutes. I had fairly thick fillets so it took just about 13-14 minutes to cook through. To serve, drizzle a little olive oil over the fish and sprinkle some fresh herbs on top (parsley or oregano would go nicely).

– Jacques Pépin, "More Fast Food My Way"