Roasted Cod With Toasted Bread Crumb, Dried Tomato And Pine Nut Crust

• 4 cod fillets
• 3 T. fresh lemon juice
• 81/2 T olive oil, divided
• 1/2 t kosher salt
• 1/2 black pepper
• 3 T chopped sundried tomoatoes
• 1 C fresh bread crumbs from good quality bread like ciabatta
• 2 T pine nuts
• 1 T minced garlic
• 1 t dried thyme leaves
• 1/2 t red pepper flakes

1. Place fillets in a shallow nonreactive dish. Whisk lemon juice and 3T oil together and pour over fish. Season fillets with salt and pepper. Marinate, uncovered, at room temp for 30 minutes, turning once or twice.
2. Drain oil from dried tomatoes and reserve. Chop tomatoes and set aside.
3. Arrange a rack at center position and preheat oven to 450. Oil a baking dish that will hold the fillets with plenty of room in a single layer, and place fish in it.
4. Heat reserved tomato oil and additional oil to make 3T in a skillet over medium heat. Add bread crumbs and garic and stir and cook 1 minute. Add tomatoes, pine nuts, thyme and red pepper and cook 1 minute more.
5. Remove pan from heat and divide bread crumb mixture evenly and spread over fillets. Bake until flesh is opaque and flakes easily, about 15 minutes.

cod fillets, lemon juice, olive oil, kosher salt, black pepper, t, bread crumbs, t, t, thyme, red pepper

Taken from www.epicurious.com/recipes/member/views/roasted-cod-with-toasted-bread-crumb-dried-tomato-and-pine-nut-crust-50025199 (may not work)