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. Pinot Noir .