I do something similar with fresh cod or halibut
Around 3 or 4 medium size chopped or sliced tomatoes, canned or fresh
1 to 1.5 tsp curry powder
Chopped onion or green onion
1 tbsp chopped ginger optional
Around 2 tbsp olive oil or butter.
Place the fish in an ovenproof dish
I drizzle the fish with oil or add a bit of butter.
Toss the chopped tomatoes and onions with curry powder and ginger.
Sprinkle that mixture on the fish. Drizzle with a little more oil. Bake at 375 until the fish flakes, or fresh fish reads 145 ⁰ F on a thermometer.
When using frozen or thawed previously frozen fish, I bake the frozen fish until it reaches 165⁰F.
Paraphrased below
• 4 scallions
• 1 large clove garlic, minced
• salt
• 2 T. fresh herbs - OR 2 tsp. dried - 6-8 stems thyme leaves or 10 chive stalks or dried chervil
• 10 ounces frozen peas (not defrosted) – note I use 14 oz, even for just 2 fillets.
• 4 T. olive oil, divided (may substitute a blend of 2 tablespoons olive oil, 2 tablespoons lemon-flavored olive oil)
• Freshly ground black pepper
• 1 cup panko (1/2 cup for 2 fillets, plus 1 T. oil)
• Four 6-ounce thick cod fillets
Preheat the oven to 475 degrees. Get out a rimmed baking sheet. Note - No need to grease/line it – oil in peas keeps them from sticking.
Trim the scallions, then finely chop the white and light-green parts. Gather 2 tablespoons of leaves from the thyme sprigs, or finely chop about 12 chive stems. Mince the garlic (or use a garlic press) and set garlic aside to use in the crumb topping.
Combine the scallions and thyme or chives in a medium bowl, then add the frozen peas, 2 tablespoons of the oil and a generous sprinkling of salt and pepper. Mix well, then spread in the center of the baking sheet, making a single-level rectangle just large enough to act as a bed for the fish.
Combine the garlic, panko and the remaining 2 tablespoons of oil in a separate medium bowl, tossing to combine well. Sprinkle the tops (only) of the filsh with all of the panko mixture, pressing down firmly. Place the fish on the pea mixture in 1 layer.
Roast for 12 minutes (or 14 to more fully cook the fish, but watch the topping) or until the topping is golden and the fish is just cooked through (begins to flake when touched with a fork). Note – I’ve finished the fish by microwaving on high for 45 seconds, when needed.
Peixe Cozido: Throw 1 large can undrained diced tomatoes, 1 sliced onion, 1 sliced jalapeno, 2 tsp lime juice, 2 tsp ketchup, and 2 tsp butter in a large pot. Simmer 5 minutes until mixed, then add 1 pound cod cut into bite-sized pieces and simmer 15 minutes.
Malaysian Curried Fish: Throw 1 small onion, 2 cloves garlic, 4 dried chiles, 1/2 Tbsp dry coconut milk, 1/4 cup water, 1 tsp turmeric, 1 Tbsp coriander, 1 Tbsp cumin, 1/4 tsp cinnamon, 1 tsp ground peppercorns, 4 Tbsp lemon juice, 2 Tbsp almonds, and 3 Tbsp vinegar in a blender. Blend until smooth and mixed. Pour over a pound of cod in a casserole dish, cover, and bake at 350F for 25 minutes.
(As you can see, I’m a great fan of throw everything into a blender or a pot (possibly after cutting things up), and then just cook. No sauté this, and toast that, and make a special roux, etc.)
Seems like this is an old recipe, making the rounds again. The Molly Gilbert Sheet Pan Suppers cookbook is copyright 2014 and she credits “an old, dog-eared copy of Cooks Illustrated” for this recipe’s inspiration. She uses fresh garlic and kosher salt - the garlic salt was my change. And she adds fresh thyme which isn’t in my pantry 99.9% of the time.
Currently in freezer : breaded cod fillets and Lamb & Wesson shoestring fries. In the fridge: Cole slaw kit. In the pantry: malt vinegar and tartar sauce. On the counter: air fryer.
