Cod is probably our most popular fish here on the Cape. When preparing it I like to keep it simple by using just a few ingredients. This allows for the natural flavor of each ingredient to be savored and enjoyed. Accompanied with roasted potatoes and broccolini - you'll have a simple, delicious and healthful meal.
Baked Cod with red peppers and sweet onions (serves 4)
1 1/2 to 2 lbs fresh Cod
1 red pepper
1/2 sweet white onion
1 tbsp Mirin
2 tbsp Tamari
1 tsp balsamic vinegar
Victoria Taylor's Toasted Sesame Ginger Seasoning
Slice the red pepper and onion into thin strips. Saute in olive oil until onions are translucent and peppers are soft. Add tamari, mirin, and balsamic and cook over medium heat for an additional 5 minutes. Divide peppers and onions evenly over the scrod. Cook on the stove for 2 minutes, then place in a 400 degree oven for about 8 minutes. Switch to the broiler and cook another 3 minutes, or just until brow. (I use a cast iron pan)
Roasted Fingerling Potatoes:
Cut potatoes in quarters lengthwise. Chop onion in half and then into small crescents. Chop fresh parsley. Place all ingredients on baking sheet and drizzle with olive oil and mix so all potatoes are evenly coated. Sprinkle with salt and pepper. Bake in 375 degree oven for about 45 minutes or until tender and golden brown.
Wash and trim ends. Add 2 inches of water to large saute or frying pan and bring to boil. Add broccolini and cook for about 6 minutes, or until just tender. Remove from water. Add about a tbsp of olive oil to a saute pan and 2 cloves of sliced garlic. Lightly brown the garlic, then add the broccolini. Cook over medium to high heat until browned