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Broiled California Blackcod

1 pound California blackcod (Sablefish / Butterfish) fillets
1 large tomato -- sliced 1/2-inch thick
4 teaspoons fresh basil -- finely chopped
4 teaspoons Parmesan cheese -- grated
1/4 cup Italian-style bread crumbs
1/4 teaspoon 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 approximately 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.


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