Adapted from a recipe found in The Washington Post
I absolutely adore the versatility of cod. In this recipe you will bake this delightful fish in some previously sauteed goodies. :-) In my opinion one can never have too much garlic, but in this dish, despite sporting seven cloves plus powder, the garlic flavor is not as overpowering as one might think because of its balance with all the other ingredients. Enjoy!
Ingredients:
- 4 tbsp unsalted butter (may substitute extra-virgin olive oil)
- 7 garlic cloves - minced
- 1 pint grape tomatoes - halved lengthwise
- 1/2 cup dry white wine - Pinot Grigio or Sauvignon Blanc
- 1 tbsp lime juice with 1/4 tsp white wine vinegar
- 1/2 tsp Cajun seasoning
- 1/2 tsp freshly ground black pepper, plus more as needed
- 1/2 tsp garlic powder
- 1/2 tsp crushed Aleppo pepper
- 1/4 teaspoon table salt, plus more as needed
- 2 tbsp chopped fresh parsley, plus more for serving (optional)
- 2 tbsp chopped fresh basil, plus more for serving (optional)
- 1 to 1.5 lbs cod
Preparation:
Position a rack in the middle of the oven and preheat to 350 degrees.
In a large ovenproof skillet over medium heat, melt the butter. When it stops foaming, add the garlic and cook over medium heat until fragrant, about 30 seconds, stirring occasionally.
Add the tomatoes and cook until softened, 3 to 4 minutes, stirring occasionally. Stir in the wine to incorporate, then stir in the lime zest, Cajun seasoning, black pepper, garlic powder, Aleppo pepper and salt to combine.
Stir in the parsley and basil, reduce the heat to medium-low and simmer until the sauce has reduced by about one-third, about 5 minutes. Taste, and add more salt as needed.
Meanwhile, pat the fish fillets dry and lightly season both sides with salt and black pepper. Nest the fillets in the sauce and use a spoon to baste the fish.
Cover the skillet with a lid or aluminum foil, transfer to the oven and bake for 10 minutes, then uncover and bake for 6 to 8 minutes more, until the fish is cooked all the way through and flakes easily with a fork. (Cooking time will vary with the thickness of the fillets.)
Divide the fish among
serving plates, spooning the sauce over, sprinkle with chopped fresh basil and parsley and serve with a lime wedge, if desired. Roasted Asparagus & Red Bell Pepper pairs very well with this dish.
Blessed be... and happy cooking!