Cod and Roasted Vegetables

For Amazing images of our meal, check out our Instagram account- vinovinonline

Cooking fish for some of us can be a harrowing, choose your own seafood adventure.  This recipe however is very simple.  This can be a perfect meal to be shared with a larger group (or just a group with larger appetites,) as it is easy to prepare, relatively quick, and satisfyingly filling.

This meal was one that allowed a red wine pairing with fish; this can be tricky sometimes as most people would think the wine and food would not compliment each other, however in some instances red wine is very much an appropriate pairing.  

Cod

 The meal is super easy to prepare and please remember most of these meals are for 8 – 10 people, so reduce portions for fewer.  Also, in case you have not noticed already, I am not specific with my measurements or amounts or quantities.  Cooking for me is not a science, it is a passion.  I don’t typically measure or weigh most items or ingredients, I use what feels right.  Just make sure you keep tasting along the way and adjust on the fly!

I used 4 pounds of cod, cut up into single serving pieces, placed into baking pans.  Generously salt the oftened but with a little crucod (kosher or sea).  In a bowl add olive oil and fresh lemon juice (from a lemon not a plastic container) and whisk until you have think mixture, called aioli.  Then add in 2 quarts of grape tomatoes, each cut in half.  Mix together thoroughly with a spoon.  Using a full head of parsley, chop finely.  Add half of this to the tomatoes mixture and mix again, then spoon the mixture over the fish in the baking pans.  Add some of the remaining parsley to the fish as well.  Add just a touch of white wine to the baking pans and put in very hot oven 20 minutes before ready to eat.  Remove fish after 15 minutes and check to make sure cooked.  Let sit for 5 minutes before serving.

The sides were roasted sweet potatoes, sauted asparagus and cauliflower salad.  They are all very simple to make, no more than 30 minutes prep time for everything.

Asparagus

Cut the tough bottoms off of the asparagus then put in a pot to steam them.  Best is if you have an asparagus steamer, place stem side down.  If not, any steamer will work.  Steam for only a few minutes then remove.  Cut up a few shallots and sauté in a pan with butter, add asparagus and sauté until they begin to turn a little crispy on edges, just barely.  Add more butter and salt and serve.

Cauliflower

Bring a large pot of water to boil, add salt to water.  While water is heating, cut up an entire head of cauliflower and also 2 – 3 red peppers.  Once water is boiling, add all of the vegetables, this is called blanching.  Leave them in the boiling water for 10 minutes or so, but check periodically.  They should be softened with a little crunch.  Remove from water and drain.  In a separate LARGE bowl, add olive oil and red wine vinegar, capers and olives.  Mix together well.  Add the vegetables to this mixture, add salt and herbs, try oregano, and mix well with a spoon.  Taste as you mix, you will probably need to add vinegar, oil or salt.  This dish can be served room temp, so prepare in advance.

Roasted Sweet Potatoes

Really really easy……  Wash the sweet potatoes, but leave the skin on.  Cut up into bite sized pieces, about 1 inch cubed.  Place on baking sheets, but do not stack, only one layer of potatoes per sheet.  Drizzle olive oil over the top and sprinkle with salt.  Bake in oven at high heat, half the time in lower rack and half on upper rack.  When they are crispy but soft enough to eat, they are done, probably 40 minutes.

Wine

We had an incredible wine with this meal.  We drank a Burgundy (Pinot Noir) from France.  Hautes Cotes De Nuits, Louis Auguste 2013.  It went incredibly well with the meal, carrying the flavor of both the fish and the vegetables.  Don’t believe us? Try it yourself!

If you liked this recipe or decided to try it, please leave a comment below!

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