03.23.09: dinner.

Cod fillets, fresh from the oven

Cod fillets, ready for the oven

Baked Cod with Mushroom "Bolognese" over Couscous

Baked Cod with Mushroom “Bolognese” over Couscous

As we all know, I have grown very fond of Cod. Cod scores well across the board in the mercury, sustainability, nutrition and taste categories. I snagged a great pair of Cod loins from my boy Mo, but just slightly burnt out on Cod Tacos, I decided to try something new.

My friend Kathy was leafing through a fish cookbook at lunch on Monday afternoon and after annexing said text, I was quickly directed where to go that night. Cod Baked in Onions, recipe follows:

  • 1-2 tbsp Olive oil
  • 2 Cod Loins, totalling less than 1 lb
  • 1 onion, sliced into circles (I used my mandolin, but careful slicing with a knife will be fine)
  • 3+ cloves of garlic, slivered
  • 1 bunch of herbs (I used thyme and a little sage, but dill also is good on fish)
  • 1 lemon
  • salt and pepper

Preheat oven to 400 F. Salt and pepper the cod (I also sprinkled on some Zahtar spice blend), squeeze half the lemon over the loins and let them sit for 15 minutes. While waiting, saute the onions over medium heat in the oil until soft and fragrant, about 10 minutes., adding the garlic with about 2 minutes to go to keep it from burning.  Let them cool and place half into a baking dish, forming a bed. Then place the loins atop the onions, positioning the herbs between the fishies. Cover with the remaining onions and stash in the oven for 25 minutes. Spoon over the onions and squeeze on the lemon.

The side that night was a recipe from Tom Colicchio ‘s book, How to think Like a Chef. He proposes this fantastic cooked vegetable dish he calls a mushroom Bolognese (a traditional chunky meat tomato sauce). I don’t want to reproduce the recipe here, but it’s a conglomeration of several kinds of mushrooms and a slew of yummy veggies that’s quite unusual. We served it over couscous and it was very delicious. We really love his book here in the TBYK kitchen and recommend it to everyone.

  1. kalamazu said:

    i was thinking of you kids when we had our inaugural dinner night last week. tim was getting back from colorado that night, so we made him a plate. i had you in mind when we took this photo:
    it was just chicken cooked with my (famous?) roasted garlic olive oil with fresh basil and lemon slices, an *amazing* wheat berry salad that my coworker made, and squash/parsnips/another vegetable i can’t remember right now.
    tim enjoyed it too (except the vegetables, because he doesn’t enjoy squash.)
    elizabeth, note the very friends-like cobalt goblet, which i believe we’ve discussed before.
    on monday we are making giant portabella caps, drizzled with rice vinegar and olive oil, stuffed with barley and chourico, and with a cheese (as yet to be decided) melted on top.

  2. @k: Definitely Manchego cheese. It’s just soooo good and goes so nicely with chorizo. Michael suggests using a light hand with the rice vinegar, but overall it sounds intriguing–send a photo with the results!

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