Directions

Cut your 45 tomatoes in half and roll your basil leaves up into one mini log and slice across the mini log ending up with thin but long strips of basil. The shallots can be cut anyway you like but they do need to be cut up(rings or finely chopped).

Set your oven to 400 degrees, then take each fillet and pat them dry, salt and pepper each side. You want to heat your pan and after its to the temperature you want.. pour your olive oil into the pan based on how many fillets you can cook at a time. You only need to brown each side so each side needs a minute or less just to color it then remove and place on a baking pan.

Once you have placed all fillets on the baking pan you will need to grab those tomatoes, shallots and basil and toss them into the pan with all the left over crusties from the fish and toss them around for about 60 seconds removing them and distributing it over the fillets evenly.

Once all of the other stuff is out of your way, you can go to your food processor and take the italian parsley, Parmesan cheese and Udi’s bread and blend it together just enough so its a little chunky, not fine and you’re good. Sprinkle the bread crumbs over the tomatoes and cod and you’re in heaven.

Place in the oven for 7 minutes or until the crumbs are slightly brown.

Read more: http://www.livestrong.com/recipes/bootlegs-herb-crusted-cod/#ixzz1HGwQWSU0