45 minutes ago
Friday, February 11, 2011
How can something so simple be so good?
Because simple is always best when it comes to food.
This recipe, another fabulous one from Radically Simple, takes simple cod fish and roasts it on top of a bed of frozen peas.
That's right, you heard me, I said frozen peas.
You want to keep the peas frozen, so the moisture from the peas helps to cook the fish.
Add some extras like scallions, fresh thyme and garlic panko crumbs and this dinner is worthy of serving guests. I doubled most of the ingredients from the original recipe, because 2 cloves of garlic are better than one.
Cod is nice and cheap and my new favorite white fish for roasting and jazzing up.
Forget Rachael Ray's 30 Minute Meals. This is more like a 15 minute meal.
Roasted Cod on Peas: (adapted from the fabulous book Radically Simple by Rozanne Gold)
4 nice even pieces of cod, preferably 1.5" thick (about 1/2 lb. per person)
one 16 oz. bag of frozen peas
6 scallions, (green onions), sliced thin (I used a shallot the 2nd time w/ great results)
2 tbsp fresh thyme leaves
kosher salt & pepper
1 cup of panko (Japanese) breadcrumbs
2 cloves garlic, minced
Start by banging the bag of frozen peas on the counter to break them up.
In a bowl, mix the frozen peas w/ the scallions, fresh thyme leaves, salt & pepper.
Drizzle w/ about 3 tbsp of olive oil. Mix together and lay out on a rimmed baking sheet.
Use the same bowl you mixed the peas in, and mix the cup of panko crumbs with 2 cloves of minced garlic and drizzle w/ 3 tablespoons of olive oil. Toss the crumbs w/ the garlic and oil to combine.
Lay out the cod filets on top of the peas on the baking sheet.
Season each piece of fish with kosher salt and pepper.
Spoon the panko crumb mixture on top of each filet and pat down w/ your hands to form a coating. I drizzled a little more olive oil on top.
Roast in a 475F oven for 12-14 minutes, depending on the thickness of the fish.
Open a bottle of Pinot Grigio and enjoy!