Monday, May 9, 2011

Baked Cod and Fresh Garden Greens with Vinaigrette

I think I am a fairly good cook, but for some unknown reason I have the hardest time with halibut. No matter how careful I am to not overcook, plain and simply it never turns out the way I think it should, a juicy and luminous opaque interior when you flake it apart. So for now I am cooking with Cod and with success. It is not exactly of Alaskan halibut fame, but turns out just the way we like it. Note: this recipe was expressly written for Catherine at A Gardener in Progress.

Baked Wild Pacific Cod from Diana's kitchen

2 lbs fresh Cod fillets, cut into serving size portions
1 teaspoon olive oil
1 egg, slightly beaten
1 Tablespoons milk
1 cup Panko bread crumbs
2 Tablespoons white (yellow) corn meal
2 Tablespoons grated Parmesan cheese
1 teaspoon garlic powder (optional)
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
lemon wedges

Remove the fish from the refrigerator 30 minutes before preparation; it allows the fish to cook more quickly and evenly.


Gently rinse the fish under cold running water, drain and pat away any moisture with paper towels. Cut into serving size portions.

Preheat the oven to 450° F. Grease a baking pan (cookie sheet with raised edges) with the olive oil. Beat one egg with a fork; add milk, just a sprinkle of salt and pepper and beat again. In a shallow bowl, mix panko, corn meal, Parmesan, garlic powder, salt and pepper and combine.

Dip each piece of cod into the egg mixture with one hand, lightly coating, then into the crumb mixture, and with the other hand lightly coat both sides and place on the baking pan. Note: any tails are tucked in under the body of the fillet as well as any thinner side pieces... plump 'em up and give them space as pictured here.

Bake uncovered for about 12-15 minutes. The bread crumbs should be golden on top, and the fish will flake and be moist inside. Remove from the oven, allow it to rest for about a minute and serve with a wedge of lemon, sauteed kale, and a fresh garden salad. Should you like wine with dinner as we do, a Chardonnay, Pinot Gris or Viognier would work nicely. A quick, simple and nutritious meal, doesn't get much better than this.

~ ~ ~

Rosey, over at Dung Hoe, once asked about the kind of dressing I use for our fresh salad greens from the garden: a simple red wine vinegar and extra virgin olive oil dressing. At times a bit of crumbled feta cheese is sprinkled atop, and the full flavor of greens speaks delicious.

Simple Vinaigrette Dressing from Diana's kitchen

1/4 cup red wine vinegar
3/4 cup extra virgin olive oil
Kosher salt and freshly ground pepper, just a touch
1 teaspoon Splenda (sugar), optional

Combine, shake and drizzle lightly over your greens. Gently toss to coat. We are always amazed at how little dressing you need. On occasion you might try 1 teaspoon Splenda (or sugar) for a little sweetness or your favourite herb or spice. When it comes to our vegetables straight from the garden to the table, we want that wonderful fresh flavor to dominate. Simplicity is always the best.