Breaded and Broiled Blue Cod

• 5 cloves garlic, peeled
• 6 slices (6 ounces) white bread, preferably 1 or 2 days old
• 6 to 8 scallions, cleaned, trimmed (most of the green left on) and minced (1/2 cup)
• 3/4 teaspoon freshly ground black pepper
• 1 1/2 teaspoons salt
• 6 tablespoons virgin olive oil
• 6 blue cod (pollack) fillet steaks, each about 6 ounces and 1-inch thick
• 1 lemon, cut into 6 wedges (optional)

1. Preheat broiler.
2. Place the garlic cloves in the bowl of a food processor and process until fine.
3. Add the bread slices and process them into crumbs.
4. (You should have 4 cups.)
5. Transfer the garlic and bread crumbs to a bowl and mix in the scallions, pepper and salt.
6. Add the oil and rub the mixture gently between your hands to moisten the bread crumbs with the oil.
7. The mixture should be loose.
8. Arrange the blue cod steaks side by side on a nonstick baking sheet.
9. Cover with half the crumbs, patting crumbs lightly over the surface of the fillets.
10. Place the fillets under the broiler about 5 inches from the heat and cook about 3 1/2 minutes, until the crumbs are nicely browned.
11. Gently turn the pieces of fish over with a spatula and pat the remaining seasoned bread crumbs lightly over their surface.
12. Then place the fillets under the broiler for another 3 1/2 minutes.
13. The crumbs should be thoroughly browned and the fish just cooked through.
14. Since cooking time will vary depending on the thickness of the fillets, check to see if they are cooked by cutting into one.
15. If more cooking is needed, turn off the broiler and let the fish remain in the hot oven for three to four minutes.
16. Serve immediately, one fillet steak per person, with a wedge of lemon, if desired.

garlic, white bread, scallions, freshly ground black pepper, salt, virgin olive oil, fillet, lemon

Taken from cooking.nytimes.com/recipes/9864 (may not work)