Dinner tonight: Alaskan Cod with Roasted Garlic & Asiago Crust

As many of you know, our family tries to eat healthy not only for ourselves, but for our planet.  Buying fish is a dicey proposition these days, but thanks to the Monterey Bay Aquarium’s Seafood Watch app for the iPhone, buying fish has gotten easier.  That said, it’s often hard to determine the source for some of the fish at your local grocery, fishmonger or big box store. Jon and I are committed label readers and not shy about asking the store’s staff about the source of their fish.  We were pleased to find wild-caught Alaskan Cod at our local Costco, in the freezer department. The brand is Orca Bay Seafoods, and they appear to be pretty committed to sustainable fishing.

I’ll climb down off the soapbox now, and produce a recipe:

Alaskan Cod with Roasted Garlic & Asiago Crust – Serves 4

Ingredients

Four Cod Fillets – thawed, rinsed and patted dry. (I recommend Orca Bay Seafoods Frozen if fresh is not available)

Peeled cloves from two small heads of roasted garlic

1/2 cup grated Asiago cheese

1/3 – 1/2 cup dry bread crumbs

No-stick spray or olive oil

Kosher salt, freshly ground pepper

Equipment

Small food processor or similar appliance (I used the chopper accessory to my Braun Hand Blender)

9 x 7 baking sheet

Instructions

Preheat the oven to 375 ?. Spray the pan with no-stick spray or brush with olive oil.

Place the roasted garlic cloves in the bowl of a food procesor and process until finely chopped.  Add cheese and process to combine.  Add breadcrumbs and process to combine.

Season both sides of the fish fillets with salt and pepper.  Pack a layer of crust onto one side of the fillet, then place crust down on the baking sheet.  Pack additional crust on the top side of the fish. Repeat for the other three fillets.

Place in a preheated oven and bake for 15-20 minutes until fish is firm and cooked through.  Serve immediately.

Dinner Tonight – April 21, 2009

Went with Asian tonight, compliments of Cooking Light Magazine (one of my fave sources for tasty and healthy recipes):

*I used grouper – yeah, I know…on the watch list but figured it was better than swordfish. Can’t find fresh halibut around these parts.