Let’s Get Cod!

Or scrod – or schrod – if you will.

I have two local places I trust when I am looking for the best in fresh seafood. Sadly, my local independent fishmonger has closed for the duration of our state’s proactive Coronavirus response. Fortunately, Whole Foods remains open, and their fresh cod fillets are one of our faves for dinner.

Especially once I’ve soaked ’em in milk, then baked and served ’em covered with a spicy tomato sauce.

•Cod fillets
•Seasoned Salt
•Black pepper
•Aleppo pepper
•Lemon juice
•Melted butter or olive oil

Spicy Tomato Sauce:
•1 tbsp unsalted butter
1 clove garlic crushed
•1 tsp red pepper flakes
•5 tbsp chopped fresh parsley
•1 tbsp Sherry Peppers Sauce*
•28 oz can tomatoes crushed
•1/2 tsp sugar
•1/2 tsp Seasoned Salt
•1/2 tsp black pepper
•1/2 tsp Aleppo pepper
•1 tsp dried oregano
•1 tbsp sherry vinegar

*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.

At least one hour (but preferably three or four) before you plan to cook the cod, place the fillets in a deep dish and cover with milk.

Cover the dish and stash in the fridge until you are ready to cook.

Once you are ready to cook the fish, heat your oven to 350º and line a baking pan with foil or parchment paper.

Brush the foil or parchment paper with olive oil or the melted butter, then remove the fillets from the milk and arrange in a single layer in the baking pan.

Season the fillets with Seasoned Salt, black pepper, and Aleppo pepper; then drizzle with lemon juice and pop into the oven for 30 minutes.

While the fish is cooking, make the spicy tomato sauce by melting the unsalted butter in a two quart saucepan.

Add the garlic and cook, stirring, for three minutes or so before stirring in the red pepper flakes and three tablespoons of the chopped fresh parsley.

Add the tomatoes, sugar, Seasoned Salt, black and Aleppo pepper, and the oregano and bring too a simmer, stirring often.

Simmer for five minutes, then stir in the sherry vinegar, reduce the heat and keep warm until ready to serve.

After 30 minutes in the oven, check your fish. If flakes easily with a fork, it is ready.

To serve, arrange the fillets on a plate and spoon on the tomato sauce.

Sprinkle with more of the fresh parsley.

With fresh from teh Air Fryer French Fries, this is one fine version of fish and chips.

This entry was posted in Seafood and tagged , , , , . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.