Spicy Shrimp Topped Cod Recipe

Wednesday, May 21, 2014

Are you getting ready to eat some lighter foods? Here is a healthier version than fried. I know that fried fish is always no comparison when it comes to anything breaded but if you are trying to still get some great flavor with your seafood try this baked Italian Style cod topped with rosa plum sliced tomatoes and baby shrimps. You will need to adapt the amount of ingredients by the amount of fish you will be using. This is wonderful over rice or boil some of your favorite macaroni. The juice it makes is fabulous!

Spicy Shrimp Topped Cod Recipe

2 sliced rosa plum tomatoes

1 cup or more baby shrimp

Italian flavored bread crumbs with parmesan cheese added (or add your own to them)

4 pieces of cod cleaned rinsed

cayenne pepper to taste I used around 1/4 teaspoon

1 teaspoon minced garlic

garlic powder

dried oregano

4 tablespoons or more of olive oil

1/4 cup either chicken stock or white wine

2 tablespoons freshly chopped parsley

freshly cracked black pepper

salt to taste

Spray a deep baking dish with oil. Place fish flat in the bottom of the baking dish, 13x9 or depending how much you cook. Place sliced tomatoes on each piece of fish. Add the shrimp evenly Mix the garlic, herbs, salt, pepper to taste in with the bread crumbs. Place on each piece of fish and tomatoes, using around 1 cup or more. Sprinkle the top with garlic powder. Carefully pour the wine or chicken stock around the bottom of the fish not to touch the topping. Drizzle olive oil over each piece. Add more spices to taste if you wish. Bake on 350 until the fish flakes easily around 35 minutes and the bread crumbs look toasted. Serve with any boiled pasta or rice. The juice is wonderful.

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