Crunchy Cod Italiano with Caprese Salsa

Description

This is a deliciously flavorful (but kid-friendly) way to prepare fish. A friend from graduate school introduced me to the Italian accent -- before that it was just lemon, salt and pepper...We love to introduce our kids to traditions, so the feast of the 7 fishes (festa dei sette pesci) appealed even though the fish didn’t. Or at least, not until I found this way to make it tasty, healthy and pretty enough for a nice Christmas Eve dish we all can enjoy!

Ingredients

• 
  Crunchy Cod Italiano with Caprese Salsa
• 1 (1 lb.) cod fillet cut into even 4 oz. portions
• Kosher salt and freshly ground black pepper, divided
• ½ cup flour for dredging
• 4 Tbsp light olive oil or vegetable oil, additional if needed
• ¼ cup creamy Italian dressing
• 1 cup Italian bread crumbs
• 2 medium tomatoes, seeded, drained, and cut into ½ inch cubes
• 1/3 cup fresh basil, cut to chiffonade
• 2/3 cup fresh mozzarella cut into ½ inch cubes
• ¼ cup thinly sliced red onion
• 2 Tbsp extra virgin olive oil
• 1 teaspoon balsamic vinegar

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Directions/Steps

1. Sprinkle 4 cod pieces with salt and pepper. Dip each in flour and shake off excess.
2. In a small pie plate, whisk ¼ cup of Italian dressing with 2 Tbsp of light olive oil. In another pie plate, place Italian bread crumbs.
3. Dip floured pieces into dressing-oil mixture and then into crumbs, pressing crumbs to adhere.
4. 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.
5. 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.)
6. Serve cod portions topped with caprese salsa.