Classics, Dinner, Fish & Seafood, Lent

Cracker Crusted Cod

IMG_2219

I was recently chatting with my best friend and fellow-food blogger (An Artsy Appetite) about baking, food, school and just life in general—when I realized that I have had no time to post a single recipe on my own blog!  Well, a lot of things have been happening.  Primarily, both my husband and I are trying to finish up grad school.  As a result, it has been a lot of slow-cooker soups and stews.  I decided to cook a proper meal (not heat up leftovers from the freezer) and have a nice fish dinner (fish Fridays during Lent).  This recipe is from Epicurious and is a classic New England favorite much like my New England Baked Scallops  and Parker House Scrod.  I hope it makes it to your dinner table too!

INGREDIENTS

    • 4 tablespoons (divided) butter
    • 1/2 package – 1/2 sleeve buttery round crackers (e. g. Ritz), crushed
    • 1 pound thick-cut cod loin
    • 1/4 cup dry white wine
    • 1/2 tablespoon dried parsley
    • 1/2 lemon, juiced
    • Salt and pepper to taste
    • 1 lemon, cut into wedges, for serving

PREPARATION

    • Preheat oven to 400 degrees F (200 degrees C).
    • Place 2 tablespoons butter in a microwave-safe bowl; melt in microwave on high, about 30 seconds. Stir buttery round crackers into melted butter.
    • Place remaining 2 tablespoons butter in a 9×9-inch baking dish. Melt in the preheated oven, 1 to 3 minutes. Remove dish from oven.
    • Coat both sides of cod in melted butter in the baking dish and season with salt and pepper.
    • Bake cod in the preheated oven for 10 minutes.
    • Remove from oven; top with lemon juice, wine, and cracker mixture. Place back in oven and bake until fish is opaque and flakes easily with a fork, about 10 more minutes.

I served it with oven roasted fingerling potatoes and sautéed green beans.

 

Advertisements
Appetizers, Classics, Fish & Seafood

Spanish Mussels with Chorizo and Tomato-Wine Sauce

OLYMPUS DIGITAL CAMERA

INGREDIENTS:

8 ounces chorizo sausage or turkey sausage, chopped into 1/2 inch pieces

3 shallots, finely chopped

1/2 tsp. Spanish smoked paprika

1/4 tsp. crushed red pepper flakes

1/2 teaspoon fresh ground black pepper

3 garlic cloves, minced

4 tomatoes, seeded and chopped

3/4 cup white wine

A pinch of saffron

2 lb. fresh mussels, scrubbed

French bread, cut into slices, brushed with olive oil and grill

DIRECTIONS:

In a large sauté pan, cook the sausage with shallots and garlic till the shallots are pale golden.  Drain off most of the oil, reserving about 1 Tbsp.

OLYMPUS DIGITAL CAMERA

Add tomatoes, paprika, red pepper flakes and freshly ground black pepper. Cook till tomatoes soften.

Add mussels and wine and bring to boil. Lower heat, add a pinch of saffron and cover, cooking until the mussel shells have opened, about 6-8 minutes.

OLYMPUS DIGITAL CAMERA

With a ladle, serve mussels with sausage and sauce into a bowl. Discard any shells that have not opened.

Serve immediately with French bread for dipping.

OLYMPUS DIGITAL CAMERA

Enjoy!

Dinner, Fish & Seafood, Lent

Cod in Cartoccio

OLYMPUS DIGITAL CAMERA

I first saw Mario Batali make this on “The Chew” and I new that this was a meal I had to make for my mom.  The recipe was meant for four portions but I had to scale it down for two people.  The beauty of this meal is that the packets can be made in advance and can be refrigerated.  Just bake it prior to dinner and a simple weeknight can be turned into an elegant supper !

2 filets of cod
Salt and freshly ground Pepper
1/2 small Yellow Squash (julienne)
1 Carrots (peeled and julienne)
1/2 bulb fresh Fennel (julienne)
10 leaves Swiss Chard (trimmed and chiffonade)
Dried Oregano and Parsley
1/2 cup White Wine
1/8 cup Extra Virgin Olive Oil

OLYMPUS DIGITAL CAMERA

Preheat the oven to 450 degrees F. Cut 2 pieces of parchment into 12 inch squares.

Season each fish with salt and pepper.  Mix the vegetables and herbs in a bowl and season with salt and pepper.

Divide the mixed vegetables and herbs into 2 and place 1 portion in the center of each paper. Place 1 fish filet over the vegetables.

Generously drizzle of the olive oil and white wine. I topped the fish with two lemon slices.

OLYMPUS DIGITAL CAMERA

OLYMPUS DIGITAL CAMERA

Fold up each packet and seal the edges by folding them over several times.

OLYMPUS DIGITAL CAMERA

Bake in the oven for 12 to 14 minutes, and serve hot, taking care of the steam that will blast from the hot packet.

OLYMPUS DIGITAL CAMERA

Classics, Dinner, Fish & Seafood, Lunch

Tarragon Tilapia in Lemon-Caper White Wine sauce

A light delicious fish entrée, simple enough for a quick-lunch yet elegant enough to be the star of a dinner party.  Serve it family style with a side of rice or plate it up with a fresh salad–this is a sure shot hit !

Ingredients:

1 lb of Tilapia

1 medium-sized lemon

1 Tbsp of drained capers

1/2 Tbsp of Tarragon

Salt and Pepper to taste

A splash of good white wine, use what you would drink-ALWAYS

Method:

Preheat oven to 350.

Spray a baking pan ( use one where the fillets will fit nicely) with cooking spray arrange the fillets.

Season liberally with sal and pepper.  Add lemon zest, tarragon and sprinkle the capers.

Arrange a few lemon slices over the fish and add a splash of white wine, just enough to cover the bottom of the pan, DO NOT submerge the fillets  in it.

Bake for about 15 min till the fish is cooked through and then broil for a the last 2 min to give the fillets a light golden brown crust.

Serve warm with your choice of side.