COD WITH ZUCCHINI AND TOMATOES

COD ARE BACK IN SEASON.  WE ARE GETTING THEM LOCALLY FROM SANTA BARBARA, WHERE THE SKIN IS PINK LIKE A SNAPPER AND LING COD FROM THE EAST COAST, WITH SILVER SKIN.  BOTH ARE DELICIOUS, FLAKEY, FIRM AND DELICATELY FLAVORED. A RAGOUT OF ZUCCHINI, GARLIC AND CHERRY TOMATOES IS A ZESTY CONTRAST TO THE THE SUBTLE TASTE OF THE COD.  YOU CAN MAKE THE RAGOUT AHEAD OF TIME AND RE-HEAT IT AT THE LAST MINUTE WHEN THE FISH IS DONE.  WHENEVER POSSIBLE BUY FISH WITH THE SKIN ON.  SKIN IMPARTS FLAVOR TO THE FISH AND YOU CAN COOK THE FISH SKIN SIDE DOWN, SO THE SKIN GETS CRISP BUT THE FISH DOES NOT DRY OUT. I’VE TAKEN TO COOKING FILLETS THIS WAY, NOT BOTHERING TO FLIP THEM, BUT RATHER COVERING THEM SO THEY STEAM IN THEIR OWN JUICES.  A LAST MINUTE BASTING WITH BUTTER IMPARTS A RICHNESS TO THE FISH.  YOU CAN TOSS IN A SPRIG OF THYME OR TARRAGON ALONG WITH LAST DOLLOP OF BUTTER.
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