Roasted Cod with Tomatoes and Guacamole Salsa for Lighter Summer Cooking

Photo by Susie Cushner

After the Memorial Day holiday when we indulged in grilled burgers and steaks, I knew we needed some lighter fare at our house. I was thinking fish, but my spouse is a picky eater when it comes to seafood. He loves shellfish, but is not crazy about fish with fins! Since my local grocery has displayed beautiful cod almost every week during this pandemic, I’ve ordered some fillets. I have a special recipe in mind—Roasted Cod with Tomatoes and Chunky Guacamole Salsa.

I drizzle the fillets with lime juice, top them with sliced tomatoes, and then Continue reading

Cooking In The Time of the Coronavirus

At a local grocery store yesterday, I discovered that shoppers had completely emptied the trays for pork and chicken at the meat counter. When I asked if there were any of these products in reserve, the young butcher politely replied, “No, maybe tomorrow morning.” Then I glanced over at the fresh seafood section adjacent to the meat department, and saw that it was surprisingly well stocked.  I ordered some cod fillets, and then made a quick tour of the store, adding to my cart a large bag of pre-washed spinach, a pint of cherry tomatoes, a couple of lemons, and a can of chickpeas.  I had a recipe in mind for dinner.

Roasted cod on a bed of spinach, tomatoes, and chickpeas, a delicious all-in-one main course, is a recipe I have shared several times on this blog. It checks off several boxes for me—it calls for easily found ingredients, takes less than an hour from start to finish (20 minutes to prep and 20 or more minutes in the oven), and perhaps most important right now, it’s healthy.

Although cod fillets are delicious, halibut, hake, or other firm fish fillets also work. The fillets are arranged atop a bed of baby spinach leaves, cherry tomatoes, and chick- peas, all layered on a large rimmed baking sheet. A touch of minced garlic and chopped black olives (both of which I had in my fridge), add extra flavor.Line  

When roasted, the fish, scented generously with lemon, is moist, while the spinach and tomatoes wilt and meld into a vibrant mélange. Here’s hoping everyone is keeping safe, staying well, and eating healthily!

 

 

Summer Lunch in Paris of Roasted Cod on a Bed of Vegetables

Recently, my husband and I invited friends to dinner while they were in Paris, but, as it turned out, this couple had only lunch slots free. So, we decided to have a weekend lunch instead. I loved the idea of a mid-day meal, so I planned a simpler menu than I would have for a dinner.

To anchor the menu, I roasted thick cod fillets. Dotted with butter and seasoned generously with salt and cayenne pepper, they needed less than 15 minutes in the oven. Continue reading

Pan Roasted Cod and Vegetables Please a Picky Eater!

When it comes to fish, my husband is definitely a picky eater. Although he likes shell fish, he is not a fan of other seafood. So recently, when I prepared pan roasted cod and vegetables topped with a light but creamy curry sauce, I expected his usual shrug, but instead, he raved about this dish!

The idea for the recipe came about serendipitously. In Paris last summer, we had arranged to meet a friend for lunch at a new restaurant, but when we discovered it was closed, we found a small café nearby. My spouse and friend ordered “steak frites,” but I chose the cod and vegetables in curry sauce. The latter turned out to be a winner—a dish with a Continue reading

Roasted Cod with Belgian Endives Inspired by a Paris Restaurant

Roasted Cod and Belgian Endive 3 3630x2787Last month in Paris, I booked dinner at Semilla, a favorite Left Bank restaurant of mine. Every dish my husband and I sampled that night was beautifully prepared, but the one that stayed in my mind for days afterward was the roasted cod and Belgian endives.

The dish included fresh turmeric as well as seeds from passion fruit, neither of which was available in my local groceries. So, I made a few adjustments, using ground turmeric as a rub for the fish and replacing the passion fruit with lemon juice. Although not identical, this stateside version rivaled the French one in freshness and in taste. My husband, who is not a fan of pan-roasted fish, actually stopped between mouthfuls to declare the dish a winner. Continue reading

Winning my Husband Over with Delicious Roasted Fish

Baked Fish Fillets with Fennel, Tomatoes, and Basil 1Typically my husband will ask late in the afternoon, “So what’s for dinner?” If red meat happens to be the anchor of our meal, his face lights up, but if I mention that fish is on the menu his disappointment is apparent. A devoted carnivore, he adores grilled steaks and chops, savors any form of lamb, and thinks pulled pork should be at the top of the food pyramid.

This week, though, when I served roasted cod fillets topped with a hearty mélange of sautéed fennel and little red and yellow tomatoes, he changed his mind, eating this simply prepared (and I might add quite healthy!) seafood dish with gusto. The colorful fennel and tomato topping, which takes only about 20 minutes to assemble, can be prepared ahead. At serving time all that is necessary is to arrange thick-cut fish fillets in a baking dish, then spoon the garnish over them. In less than a quarter hour the fish is tender, flaky, and ready for the table.

Continue reading

Easy Ratatouille with Roasted Fish

Is there a more quintessential summer dish than ratatouille? This Provencal mélange is prepared with a medley of the season’s most colorful and omnipresent produce. Last week I easily found everything needed for this dish at my local farmers’ market. Dark shiny eggplants, zucchini and bell peppers picked just that morning, tomatoes that were deep crimson inside and out, and bunches of fragrant basil all found their way into my straw basket. Continue reading