Parmesan Crusted Cod with Avocado Bruschetta and Balsamic Reduction
Blake at The Gourmet Peasant
Looking for a new and exciting take on Sizzlefish Atlantic Cod? Try out this full-bodied recipe the hits every taste bud.
The sweetness of the fish combined with savory parmesan cheese, makes for a protein-flavor packed meal that you can cook up in minutes! You can easily make this gluten-free by substituting almond or pecan meal for the bread crumbs. Garnish the tomatoes with the fresh basil and olive oil to brighten the flavors and enhance your presentation.
2 portions of Atlantic Cod, thawed
1/4 cup balsamic vinegar
1/4 cup Italian breadcrumbs
1/2 cup grated parmesan cheese
1/2 teaspoon olive oil
1 large avocado, peeled and diced
1 cup cherry tomatoes, quartered (or 2 small tomatoes, diced)
3 tablespoons chopped basil, plus more for topping
1 1/2 teaspoons olive oil
Salt and pepper to taste
Preheat oven to 400F and line a cookie sheet with foil.
In a shallow pan, heat the balsamic vinegar over medium heat until it starts to simmer and reduces by half. Remove from heat to thicken up.
Meanwhile, mix together the breadcrumbs and parmesan cheese.
Lay the cod on the foil and brush tops with 1/2 teaspoon olive oil and top with the breadcrumb mixture, pushing down to create a thick crust.
Spray tops with nonstick spray and bake 15-20 minutes, or until browned and fish is cooked, slightly opaque.
While the fish is cooking, mix together the avocado, tomatoes, basil, olive oil, salt and pepper to taste.
When fish is done, serve with Avocado Bruschetta Mixture and drizzle the balsamic reduction over top. Garnish with more basil, if desired.