Good Evening!
Here’s one of my all-time favorite dinners. I LOVE cod. I had the blessing and good fortune of having a role model in my crazy (affectionately) Aunt Ann, who also appreciated the snow white fish. She used to tell me it was “poor man’s lobster”. Most people appreciate the fish fry version of cod – battered and deep fried. I too, have had my fair share, but alas, that version… well, that version isn’t in the plan right now.
If you aren’t familiar with cod, it’s firm and mild. When cooked it flakes in coins that resemble lobster. I’m lucky and am able to find fresh, wild cold with certain regularity at small speciality market, Fresh Market. This recipe combines the meatiness of the cherry tomatoes (they are the ONLY version of tomatoes that I will purchase off-season), the potatoeyness (my own word), of the fingerlings and the delicate, buttery flavor of the cod.
This recipe feeds 2. It’s as good the next day for lunch, so I usually make enough for a couple of meals. Total prep and cooking time, approximately 45 mins. Begin by preheating the oven to 400.
Mise en Place
Step 1
6 oz fingerling potatoes, washed, dried and thinly sliced lengthwise.
Oil mister
Using an oil mister (or aerosol spray), lightly coat the inside of a medium sized shallow baking dish. With a slight overlap, layer the potatoes in a single layer. Spray the layer with a light coat of oil.
Step 2
1/4 of a medium onion, peeled and thinly sliced lengthwise
S&P
Add the onions in a layer on top of the potatoes. Season with salt and pepper, as desired.
Step 3
1 c of cherry tomatoes, rinsed and dried, and cut in half lengthwise
1/3 c dry white wine
1/2 c chicken stock
Layer the tomatoes on top of the onions, flesh side down. This will allow the juices to drain into the potatoes, adding an additional layer of flavor. Pour the wine and stock over the tomatoes. This will accomplish two things. The liquid will add layers of flavor to the potatoes and reduce the cooking time, it will also to “steam” the onions and tomatoes. This amount of liquid is scant and will mostly evaporate during the baking.
Place the baking dish in the pre-heated oven and bake for approximately 20 – 25 minutes until the tomatoes are browned on the top.
Step 4
8 oz of cod, gently rinsed and patted dry, and cut into 2 – 4 oz pieces.
S&P
Remove the baking dish from the oven and gently lay the cod on top of the tomatoes. Lightly mist the top of the cod and season with salt and pepper as desired.
Step 5
Return the dish to the oven and bake for approximately 10 minutes until the cod begins pulling apart.
Allow to rest for a couple of minutes and then serve.
Step 6
Buon Appetito!
