Dinner...

Posted March 23, 2005 @ 6:49am | by S. Cutshall

Over the years I always feel guilty about the lack of fish in my (our-as a family) diet and it's not for any reason like not digging it either.  I just forget how much I love it.

As I said, I love fresh fish... Chloe seems to and Amy suffers through it like a true camper.

My Mom insisted on it 2 times per week when me and my brother were growing up.

Last night I made an old favorite (part of our, "Eat Only Food Made At Home Campaign!") and thought I'd share it to anyone here that might be interested...

Cod poached in Sauce

4 medium fillets cod, skin removed, gone over for bones
1 medium yellow onion, chopped
3 glove fresh garlic, chopped
1.5 tbsp tomato paste
1 cup of extra virgin olive oil
nice pour of white wine-see below (NOT cooking wine... something you'd actually drink)
handful of fresh flat leaf parsley, rinsed & dried, finely chopped
9 turns of pepper mill
2 three-fingered (thumb, index & middle) pinches of kosher salt
.5 cup of nice oil-cured olives, pitted & cut in half lengthwise
1 tbsp of medium-sized capers, drained & rinsed
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Puttin' it altogether...

Set oven to 325
In a large oven-proof pan add oil over medium heat
add onions and sweat them until just translucent
add tomato paste and stir until paste infuses with oil & onions, add garlic and remain on heat for 2 more minutes
turn off burner
add white wine, stir
add cod along with salt & pepper
spoon sauce up & onto cod fillets
sprinkle remaining ingredients onto the cod fillets
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finishin' it off...

lid the pan or cover with foil
place in pre-heated oven for 15-20 minutes (ovens cook differently so be aware of not over cooking the cod)
--------------------------
service...

1 cod fillet per person, removed from pan to plate with spatula carefully as to not break them or spill off toppings
spoon remaining sauce from pan onto each fillet
this recipe goes wonderfully well with...
a very simple saute of fresh asparagus or green beans, olive oil, salt & pepper over very high heat for 4-7 minutes or until the asparagus/beans start turning vibrant green (i prefer my sauteed fresh vegetables just cooked through-hot on the outside and warm in the center... you may want some other degree of doneness... but do try it this way at least once)
and...
a starch of new potatoes, boiled & drained and dressed rather simply with some butter (or extra olive oil), kosher salt & fresh pepper

For thirsting...

you won't go wrong with a medium-bodied, non-aggressive Chardonnay like Kendall-Jackson and their SBGE (Santa Barbara Great Estates) all for a little less than 20 dollars.

Bon Apetito

 
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