I don’t know about you guys but we ate very, very rich meals on Easter. It started out with a lovely brunch, Ryan had Dungeness Crab Cake Benedict (yum right?!) and I enjoyed a chroizo scramble. Then we had candy, of course. And then more candy. And then for dinner I made decadent scalloped potatoes, roasted asparagus and crispy garlic fried chicken (recipe coming soon!). It was all good, but not light by any stretch of the imagination. That left me craving something light and easy on Monday. Enter this Baked Bruschetta Cod.
Cod is probably my favorite kind of fish. Sure, salmon is good. Parmesan Crusted Tilapia is good. Halibut has it’s moments. But for me, cod is where it’s at. I love the firm, flaky, light taste to the fish. Hands down it makes the best fish and chips. The best fish tacos. It just works so well so many different ways.
That is why I knew it would work perfectly with my favorite bruschetta topping.
You like bruschetta right?
Tell me you do.
I adore it.
There are endless possibilities for it but my favorite is a super briny mixture with tomatoes, kalamata olives, black olives, capers, olive oil and just a pinch of sea salt. It’s simple and each ingredient gets to shine. It is great on crusty Italian bread and makes a wonderful meal when cooked on top of this quick and easy baked cod.
So if you are looking for a meal to lighten things up then this is it. I served it with a salad and rice pilaf. And don’t forget a little crusty bread to scoop up any left over bruschetta topping.