Tuesday, June 2, 2009

Roasted Cod and Potatoes

What I cook for dinner is often dictated by 2 things. What I have in my bi-weekly produce box, and what is on sale at Shaw's. This meal represents a very 'red letter' week. Black Cod was on sale at Shaws, and I had fresh spring asparagus in my organic box. It also helps that my favorite fella was working behind the counter in the seafood dept. I like him because he doesn't get all defensive when I ask about the fish (what's fresh, what's frozen...what's been sitting there for DAYS). And he lets me pick a specific piece of fish and smell it before he wraps it up. I think he likes that I take it seriously...we're pals now. He hooked me up with REALLY prime PEI mussels this week....I can't wait to blog about those.....

I did not have much in the way of starch, and I've been cooking some really unique starches lately. I think the boyfriend needed some normalcy...I had a few organic potatoes kicking around, so I thought I would do him a solid and make roast cod and potatoes from Mark Bittman's 'How to Cook Everything'. I don't usually follow a recipe to the letter, so this is an adaptation.

Preheat the oven to 425….once preheated, add 2 – 4 tablespoons of butter to the pan and let it *just barely* melt in the pan (I only used 2 tablespoons because David once chided my use of butter, and because it's almost bathing suit season)…once melted, add the sliced potatoes to the butter and toss them to coat…then season the potatoes with salt, pepper, garlic powder and paprika. Roast the potatoes for about 20 minutes, tossing/turning them after about 10 minutes. Once they are golden and crispy, take the pan out of the oven. Lay the cod on top, season with a little salt and pepper. I also added some old bay, and some bread crumbs (you can really lay off the salt with the old bay too, celery salt is the main ingredient). Bake for about 10 minutes or until the fish is cooked through. Squeeze a little lemon over the fish and then serve. It was very easy, and I always like a weeknight meal that only requires one cooking vessel.

Now, onto the asparagus. These were not the usual thin green asparagus. These things were HUGE and super thick, and if I had just steamed them I would anticipate that they might be tough and stringy. I had recently read a recipe for a salad using just this type of asparagus in my cooking light magazine. So I made this recipe:http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1634752 . Asparagus ribbons with lemon and goat cheese. It was really good and a VERY different way to enjoy some asparagus...very light and refreshing. I recommend waiting to add the goat chese right before serving...I added it a little too soon and some of it got kinda soggy in the lemony dressing. Still good, soggy goat cheese is always better than no goat cheese at all.

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