Cod Baked Alaska

• 2 pounds fresh cod (or halibut,or scrod)cut into 4 to 6 approximately one inch thick pieces.
• 4 ripe plum tomatoes (or 1 cup canned, chopped drained)
• 2 -3 cloves garlic
• 2 scallions, washed, green and white parts
• 1/2 bunch flat-leafed parsley
• a few sprigs of dill, optional
• juice of one lemon OR 2tablespoons dry, white wine
• salt and pepper to taste
• 1 egg separated, plus one eggwhite (save yolk for another time)
• 1 tspn. salt, pinch white pepper
• juice of one lemon
• 1 tablespoon natural rice vinegar
• 3/4 cup canola or other mild vegetable oil
• 1/4 cup fruity extra-virgin olive oil
• 1 cup fresh breadcrumbs, preferrably homemade, optional

1. Preheat oven to 400 degrees. Gently rinse cod in cool, running water, pat dry and place in lightly oiled baking dish.Baking dish should just fit the fillets. Cover with plastic wrap, and refrigerate in coldest part of refrigerate, or place on ice.
2. Meanwhile,prepare topping: seed and finely dice tomatoes,mince herbs,garlic and scallions,stir in lemon juice OR white wine, salt,pepper.Spoon tomato mixture onto chilled fish. Cover and place back in fridge.
3. For crust, in food processor, mix egg yolk, salt, white pepper, lemon juice and rice vinegar.While blade is running, drizzle in oil blend. When sauce is emulsified, beat eggwhites at medium-high speed
4. until beater blades hold peaks when lifted. Do not overbeat.
5. Fold whites gently into the egg yolk mixture.
6. Remove fillets from fridge. (optional: sprinkle with bread crumbs)
7. Spoon egg yolk mixture gently onto tomato (and crumb)topped cod,making soft peaks like a meringue, and covering completely,and bake until golden,approximately 12-15 minutes. Serves 4-6

fresh cod, tomatoes, garlic, scallions, flatleafed parsley, dill, lemon, salt, egg, salt, lemon, natural rice vinegar, canola, olive oil, fresh breadcrumbs

Taken from www.epicurious.com/recipes/member/views/cod-baked-alaska-1201477 (may not work)