Wednesday, March 21, 2012

and he cooks: COD

So my husband "use-to-be" a follow the recipe exactly kind of guy, now a days, he reads a bunch of different recipes, picks what sounds good, then "carefully" goes for it!  This time he prepared cod.  He started off by buttering an ovenproof glass dish then lining with lemon slices and sprinkled with capers.
Sammi the sous chef is always near by.
Brown some bread crumbs in butter over medium heat, then add some herbs like
fresh Italian parsley and  thyme, and a little salt and pepper. 

Roll the bread crumb mix in the cod fillets, then set top of the lemons.  Top with more bread crumbs, then bake in a 350 degree oven.
 This time I picked the wine.  Lucky for me I work at a restaurant and I asked the beverage manager for a suggestion. 
The Migration Chardonnay was a perfect match!
Serve with pasta.  Our current favorite is Benedetto Cavalieri "single" Orecchitte. 
I can only find this pasta at Sur La Table...It's so goooood!!!


  1. the only way I've ever really liked cod is with a lemon caper sauce...this sounds great!

  2. How delicious! And, what a creative way to make cod!

  3. Wow, that looks great. I love all of the above, especially the cod. I have used sole or flounder to stuff, but never cod. I have only used dried cod
    as a baccala dish for Christmas Eve. I love capers, they add so much to almost any dish. Great job.



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