Roasted Ling Cod with Ca­per Sauce

Savour - - SCRUMPTIOUS SUMMER RECIPES - Sub­mit­ted by Ter­rav­ista Vine­yards

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

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