I was digging through my recipes about 3 months ago when I came across a tattered and torn page pulled from an old issue of Martha Stewart's Living. As luck would have it I happened to have all of the ingredients needed to make this one dish wonder....it was a big hit in the Porter house. A refreshing switch from the comfort food I usually crave. A wonderful heart warming dinner low in calories and high in flavor...it's Mr.J's favorite fish dish. That's saying a lot, he will eat anything with fish in it....cooked OR raw!
Cod Provencal
After making this 'fish dish' a few times I began putting all of the zucchini under the fish. The zucchini cooked in this amazing broth is tastier than the zucchini cooked on top of the fish. I'm giving you this recipe in it's original version, you cook it for your family and decide which is better.......You'll be glad ya did!
After making this 'fish dish' a few times I began putting all of the zucchini under the fish. The zucchini cooked in this amazing broth is tastier than the zucchini cooked on top of the fish. I'm giving you this recipe in it's original version, you cook it for your family and decide which is better.......You'll be glad ya did!
SERVES 4
INGREDIENTS
- 4 cod fillets (6 ounces each), skinned
- 1 lemon, halved
- 1/4 teaspoon coarse salt
- freshly ground pepper
- 2 T extra-virgin olive oil
- 2 small onions, chopped
- 2 garlic cloves, minced
- 1 small zucchini, thinly sliced
- 4 medium-ripe tomatoes, thinly sliced
- 2 t fresh thyme, plus 3 sprigs
WHAT TO DO
- Preheat oven to 400F. Place cod fillets in a nonreactive dish, and squeeze lemon on top. Refrigerate for 15 minutes.
- Sprinkle with 1/4 teaspoon salt, and season with pepper.
- Heat 1 T oil in a medium Dutch oven over medium heat. Add onions; cook until golden brown, about 12 minutes. Add garlic; cook for 3 minutes. Remove from heat.
- Top with half the zucchini, tomatoes, and thyme. Drizzle with 1.5 tsp. oil, sprinkle with 1/4 teaspoon salt, and season with pepper. Add cod and remaining zucchini, tomatoes, thyme, oil, and salt. Season with pepper.
- Bake, covered, for 10 minutes. Baste with the juices, and bake, uncovered, for 15 minutes more.
This is the page I tore out of MSL.
This is a closer look inside of Martha's stewing pot.
It really is a delicious meal that is extremely easy and quick to make!
A rather spur of the moment meal for us. ENJOY!
ENJOY!
The Domestic Curator
Ronda
Ronda
No comments:
Post a Comment