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!!!
