Roasted Ling Cod with Caper Sauce
This recipe can use any firm white fish, although ling cod when in season is best. Accompanying vegetables could simply be roasted or steamed baby potatoes and steamed green beans or lightly sautéed spinach.
4 cod portions, 4-6 oz each
olive oil to taste salt and pepper to taste
peel of 1 lemon 2 generous tbsp cold butter 2 tbsp capers, drained and washed a generous pour of Fandango to deglaze the pan
cherry tomatoes and/or parsley for garnish
Heat oven to 450°F. In a heavy cast iron frying pan heat just enough olive oil to coat the pan (you may use any other type of frying pan that can go into the oven). Lightly season cod with salt and pepper and sear on both sides to brown. Transfer to oven and roast for 7-10 minutes depending on thickness of the cod. Remove cod from the frying pan, transfer to another plate and tent. Pour a generous amount of Fandango into the frying pan and place on high heat; stir to loosen all the brown bits. Remove from heat and stir in 2 tablespoons of cold butter. Add capers and lemon peel, adjust seasonings and pour over cod.
PAIR WITH: Terravista Vineyards Fandango