Tuesday, May 3, 2011
Baked Cod with Capers
In the past several years I have made a conscious effort to expand the role of fish in my diet. It has forced me to challenge both my tastes and my initial fear of cooking fish. It has not always been easy, (a particularly nausea-inducing meal of white fish in white sauce over white rice served to me by my French hostess comes to mind), but it hasn't always been bad either, (the surprising sweetness of the scallop that I nervously tried when taken to a fancy restaurant on a date). I've had successes and failures in the kitchen, (I should really get a fish spatula), but I've had fun all along the way. There was even a time when stopping into the fish market in the early hours of the morning on my way to work was the highlight of my day.
While my fish cooking isn't too adventurous yet, (I still leave that to the restaurants), I have few tricks up my sleeves. This simple dish featuring cod, new potatoes, and green beans makes a lovely, quick meal.
- Start by adding a light drizzle of oil to an oven safe pan.
- Add the new potatoes and roll them a round to coat them with oil. Sprinkle with salt.
- Bake in the oven at 400 for about ten minutes, depending on size.
- Sprinkle the cod fillet lightly with salt and black pepper. Spread 1 tsp whole grain mustard over the fillet. Top with a dozen or so drained capers.
- Prepare and trim your green beans.
- Add the green beans and cod fillet to the pan, (the green beans can be prepared separately on the stove top, but I chose not dirty another pan when cooking for myself). Top the cod fillet with a small pat of butter.
- Bake for about 6 minutes.
- Serve hot from the oven with any remaining juices.