Roasted Rosemary Cod

Rosemary-Roasted Cod with Salsa Verde

Lately I've been wanting fish. Maybe it's the recent spate of warmer temperatures. Either way, last week, I 

Cod, Roasting in the Pan

kept thinking about cod. Cod is thick, rich, buttery and difficult to overcook. Because by itself it has a quiet flavor, I like pairing it with more pungent tastes like rosemary. Even though it grows year-round, I associate rosemary's loud flavor with winter. It marries surprisingly well with fish, so I decided to cook it with the cod, grounding the dish in winter although it's certainly on its way to spring. Just like the weather these days. Next post will be the tofu variation. Enjoy!


Roasted Rosemary Cod
(adapted from Craft of Cooking)

• 2 tablespoons peanut oil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon pepper, freshly ground
• 1 lb. skin-on cod fillet
• 1 skewer fresh rosemary
• 2 tablespoons unsalted butter
• 1 sprig fresh thyme
• 2 tablespoons salsa verde

Warm a large skillet over medium-high heat. Add 2 tablespoons peanut oil. Swirl around pan. Salt and pepper both sides of cod fillets. Place them, skin side down, in pan. Pan-roast about 7 minutes. Flip over, reduce heat to medium and add rosemary leaves, butter and thyme. Cook another 5 minutes. Remove 

Rosemary-sprinkled Cod

from pan and serve with salsa verde.

Make it a meal: We also had this with pearl barley, spinach and Beaujolais Nouveau. For dessert I had some sottocenere and we each had a tangerine. Bon appetit!

Links to other Roasted Rosemary Cod noshes:

• Bacon Wrapped Cod with Rosemary and Lemon from Culinary Disasters
• Roasted Rosemary Beets from Guilty Kitchen
• Roasted New Potatoes from Simply Recipes

Cabillaud aux tomates, rhubarbe et oranges

Cabillaud aux tomates, rhubarbe et oranges, avec pommes de terre nouvelles.

Sorry for the extended silence; my folks came out here for Passover, so most of the eating has been with them, which, while it was fantastic, I didn't end up posting. Also, it's still Passover, which means lots of dietary requirements, so I was having trouble coming up with exciting Kosher for Passover meals.

I also missed the orange-themed IMBB because of my visitors, but I decided to play around anyway. Sadly, this turned out more red than orange, so keep an eye out for more orange-colored food.

The sauce should be sweet-and-sour, a very Jewish flavor combination in my opinion. I like my sweet-and-sour sauces more sour than sweet, so feel free to increase the honey and decrease the lime juice.

Cabillaud aux tomates, rhubarbe et oranges

Sauce

3 Oranges
2 tbsp Olive Oil
2 finely chopped Onions
1 1/2 tsp ground ginger
1 tsp + 2 tsp Thyme Honey
Salt and Black Pepper
4 stalks Rhubarb, poisonous leaves cut off as well as white bottom of the stalk, fibrous strings removed with a vegetable peeler
1 cup 100% Orange juice
Cinnamon to taste
1 can peeled plum Tomatoes, quartered and 1/2 cup liquid
Juice of 3/4 Lime

Using a vegetable peeler, take a long strip of zest from one of the Oranges. Place it in a small saucepan covered in cold water and bring to a boil. Drain and pat dry, then mince finely. Peel 2 Oranges, including white surrounding the flesh. Chop, removing all seeds. Set minced zest and chunks of Orange aside.

In a skillet, heat Olive oil over medium heat. Add Onions and cook, stirring every so often, for 5 minutes. Add orange zest, Ginger, 1 tsp Honey, Salt and Pepper. Continue cooking over low heat, stirring, for 15-20 minutes.

Meanwhile, start on the Rhubarb. Cut the stalks into chunks and place them in a pot. Add 1/2 cup of the Orange juice, 2 tsp Honey, Cinnamon and Salt to taste. Bring to a boil, then simmer at medium-low heat, stirring occasionally, for 6 minutes.

Once the onions are soft and sweet, add remaining 1/2 cup Orange juice and boil for 3 minutes, scraping down the sides to prevent burning. Stir in Tomatoes and juice and turn heat up to medium-high and cook about 10 minutes. Add Rhubarb mixture and cook over medium heat for 5 minutes. Add orange chunks and simmer over low or medium-low heat for 5 minutes. Add Lime juice and Salt and Pepper to taste.

Let sauce cool to room temperature, then place in fridge for at least 1 hour and up to 12.

Fish

4 fillets Cod
Water
Salt and Pepper

Pre-heat oven to 180 C (350 F). Place Cod in glass baking dish and cover with Water. Add Salt and Pepper. Cook about 9 minutes, until fish flakes easily.

Cover Cod in sauce and decorate with wedges of remaining Orange. Serve room temperature or even chilled.