"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Crunchy Cod Italiano with Caprese Salsa Recipe

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This recipe for Crunchy Cod Italiano with Caprese Salsa, by , is from Sandra's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sandra Dill


1 (1 lb.) cod fillet cut into even 4 oz. portions
Kosher salt and freshly ground black pepper, divided
cup flour for dredging
4 Tbsp light olive oil or vegetable oil, additional if needed
cup creamy Italian dressing
1 cup Italian bread crumbs
2 medium tomatoes, seeded, drained, and cut into inch cubes
1/3 cup fresh basil, cut to chiffonade
2/3 cup fresh mozzarella cut into inch cubes
cup thinly sliced red onion
2 Tbsp extra virgin olive oil
1 teaspoon balsamic vinegar

Sprinkle 4 cod pieces with salt and pepper. Dip each in flour and shake off excess.
In a small pie plate, whisk cup of Italian dressing with 2 Tbsp of light olive oil. In another pie plate, place Italian bread crumbs.
Dip floured pieces into dressing-oil mixture and then into crumbs, pressing crumbs to adhere.
Toss together tomato chunks, basil, mozzarella cubes, and red onion; drizzle with 2 tbsp extra virgin olive oil and 1 teaspoon of balsamic vinegar. Season salsa with salt and fresh pepper to taste and set aside.
In a large non-stick skillet, heat remaining 2 Tbsp light olive oil to shimmering. Cook cod pieces quickly, about 2-3 minutes per side until they register 140 internal temp, or are opaque and flaky inside. (Do in batches if necessary, and add a little more oil if needed.)
Serve cod portions topped with Caprese salsa

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