A tangy nod to versatile cod

DINNER TONIGHT

DinnerTonight

September 15, 2004|By Mark Graham | Mark Graham,SPECIAL TO THE TRIBUNE

Cod is turning up on so many restaurant menus lately. Its firm flesh is very versatile and lends itself to many fast cooking methods. Here's a simple recipe that teams the fish with a tangy relish topping.

Tip:

As an alternative to baking the cod, try grilling it seasoned very simply with vegetable oil, salt and freshly ground pepper.

Menu:

Cod with sun-dried tomato, roasted red pepper and caper relish

Baby red potatoes

Romaine with parmesan dressing

Mixed berries and cream

Peach-flavored ice tea

Cod With Sun-Dried Tomato, Red Pepper and Caper Relish

Makes 6 servings

Preparation time: 20 minutes; cooking time: 20 minutes

2 1/2 pounds small red potatoes

2 teaspoons salt (divided use)

6 cod fillets, about 6 ounces each

3 tablespoons olive oil (divided use)

freshly ground pepper

1 jar (7 ounces) oil-packed, sun-dried tomatoes

2 bottled roasted bell peppers

2 tablespoons capers

2 oil-packed anchovies

zest and juice of 1/2 lemon

1/4 cup balsamic vinegar

Heat oven to 425 degrees. Cover potatoes with water in medium saucepan; add 1 teaspoon of the salt. Cook over medium heat until potatoes are tender, about 15 minutes.

Meanwhile, brush the cod with 1 tablespoon of the oil; transfer to parchment- or foil-lined roasting pan. Season fish with 1/2 teaspoon of the salt and pepper to taste. Bake until just cooked through, about 13 minutes.

Combine the tomatoes, bell peppers, capers, anchovies, 2 tablespoons of the olive oil, lemon zest, lemon juice, remaining 1/2 teaspoon of the salt and pepper to taste in a food processor or blender; process until chunky. Set aside.

Drain potatoes. Slice 1/4 -inch thick; divide among 6 plates. Place one piece of fish over potatoes on each plate. Top with tomato relish; drizzle potatoes and fish with vinegar.

Per serving: 437 calories; 15 grams fat; 2 grams saturated fat; 66 milligrams cholesterol; 45 grams carbohydrate; 32 grams protein; 1,099 milligrams sodium; 6 grams fiber

- Analysis by the Chicago Tribune, a Tribune Publishing newspaper

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