Recipe for Red Clay Baked Cod 
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Yield:
4
Ingredients:
Amount Ingredient
3 lrg white potatoes sliced 1/2 inch
lengthwise and roasted
2 x zucchini cut into 1/2 inch slices and roasted
6 x plum tomatoes
Salt and freshly ground pepper
1/2 cup chopped basil
1/2 cup chopped parsley
1/2 bn scallions thinly sliced
4 x cod fillets (4 to 6-oz)
1/2 cup white wine
2 tbl extra virgin olive oil
1 tbl minced lemon zest
1/2 cup fine dry breadcrumbs
Instructions:
Instructions: Preheat oven to 450F.

In 4 medium clay pots, layer potatoes, zucchini, and tomatoes.

Season with salt and pepper.

Sprinkle with herbs and scallions.

Top with cod. Season with salt and pepper.

Pour wine over the fish.

Sprinkle with lemon zest and the crumbs.

Drizzle with olive oil.

Bake [with cover] for 20-25 minutes or until the fish is done and the crumbs are golden.

Serve with lemon wedges.

Tip: Red clay pots are available in most kitchen supply stores. If the pot is not glazed, follow soaking instructions before cooking.

Description: "Allow time to soak the pot."

NOTES : Ellie and Guest Chef Jody Adams bring the beauty of Red Clay in to the kitchen for a flavorful feast. Restaurants include Red Clay, Rialto, Michela, etc.

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