Roasted Cod With Tomato Gratin

• 4 pieces of nice thick white fish filets, (cod, halibut or grouper)
• 4 tbsp of basil pesto (recipe here)
• 8 slices of Roma (plum) tomato
• 1 cup panko Japanese bread crumbs
• kosher salt & pepper
• 2 cloves minced garlic
• olive oil

1. On a large rimmed baking sheet, lay out your fish filets and drizzle with olive oil. Season w/ kosher salt & pepper.
2. Place a tablespoon of basil pesto on top of each piece of fish.
3. Depending on the size of your tomatoes, fit 1 or 2 slices of tomato on top of each pesto blob.
4. For the Breadcrumbs:
5. In a small skillet, heat 2 tbsp of olive oil and add the panko breadcrumbs, salt & pepper to the pan.
6. Keep stirring with a wooden spoon until the crumbs are turning golden.
7. At the last minute, add the minced garlic and finish sauteing another 30 seconds or so.
8. Take the crumbs off the heat and let cool completely before adding to the fish (you can make the crumbs the day before and keep them in the fridge).
9. Once the panko mixture has cooled, spoon some of the breadcrumbs on top of each tomato slice and pat down with a spoon. Finish with a drizzle of olive oil and roast the fish in a 450F oven for 12-16 minutes, depending on the thickness of your fish.

white fish, basil pesto, tomato, panko japanese bread crumbs, kosher salt, garlic, olive oil

Taken from www.epicurious.com/recipes/member/views/roasted-cod-with-tomato-gratin-50143165 (may not work)