ENTREE: Broiled California Blackcod

1 lb. California blackcod (Sablefish/Butterfish) fillets
1 large tomato, sliced 1/2" thick
4 tsp. fresh basil, finely chopped
4 tsp. parmesan cheese, grated
1/4 cup Italian style bread crumbs
1/4 tsp. salt and pepper (or to taste)

Garnish
Lemon wedges
Parsley sprigs

Place California blackcod fillets in an oven proof pan. Coat the fillets lightly with olive oil and season with salt and pepper. Top each fillet with fresh basil and a tomato slice. Broil at 500 degrees F for approxiamately 10 minutes or until the tomatoes begin to brown. Mix bread crumbs with cheese and sprinkle on each fillet. Broil a few minutes longer until crumb mixture begins to brown. Garnish with parsley and lemon wedges.

Serves 4.
Pinot Noir.

Nutrition (per serving): Calories 144; Protein 23 g; Carbo. 8 g; Fat 3 g; Cholesterol 43 mg; Sodium 261 mg