1½–2 lb. skinless, boneless cod or other firm white fish fillets
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more
Freshly cracked black pepper
7 Tbsp. extra-virgin olive oil, divided
½ cup breadcrumbs
¼ cup pine nuts
1 Tbsp. finely grated lemon zest
1 tsp. dried oregano
1 garlic clove, finely grated
Parsley and lemon wedges (for serving)
Preparation
Step 1
Preheat oven to 350°. Place raisins in a small bowl and pour wine over (wine should cover raisins).
Step 2
Pat
fish dry with paper towels and season on both sides with salt and
pepper. Drizzle bottom of a broilerproof baking dish large enough to fit
fish with 3 Tbsp. oil. Arrange fish in baking dish.
Step 3
Mix
breadcrumbs, pine nuts, lemon zest, oregano, garlic, and 1 tsp. Diamond
Crystal or ½ tsp. Morton kosher salt in a small bowl.
Step 4
Holding
back raisins, drizzle wine evenly over fish. Stir raisins into
breadcrumb mixture, then spoon mixture over fish, patting to adhere.
Drizzle remaining 4 Tbsp. oil over top.
Step 5
Bake fish until flesh is opaque and beginning to flake, 13–16 minutes.
Step 6
Heat broiler. Broil fish until breadcrumbs are crisp and golden brown, about 2 minutes.
Step 7
Scatter parsley over fish; serve with lemon wedges for squeezing over.
