The flavor of buttery cod, lightly spiced and roasted, is delicious. If it is simmered in a garlicky bean and tomato sauce, it takes on heavenly qualities. These are simple tastes, melded together with ease. I take a recipe Geets made for me, play around a little and love the finished product.
The sauce comprises of garlic cloves, cannellini beans, tomatoes and chicken stock. The white wine goes in at this point. Cod pieces are lightly spiced with paprika, garlic and onion powders, then roasted with lemon slices in olive oil. Finish the dish by simmering the cod for a short bit in the sauce. Thanks Geets!
COD WITH CANNELLINI BEANS
Serves 4
1 pound fresh or frozen Cod filets
1 teaspoon Paprika
1/2 teaspoons Garlic Powder
1/2 teaspoon Onion Powder
1/2 teaspoon Kosher Salt
3 tablespoons Olive Oil
1 Onion
4 Garlic cloves
2-3 Tomatoes or 1 cup Cherry Tomatoes
1/4 cup Chicken Stock
1/2 cup White Wine (optional)
1/2 teaspoon Kosher Salt
Ground Black Pepper
1 cup cooked Cannellini Beans
1 Lemon , thinly sliced
If you are using frozen cod, defrost in a sieve in the sink. Pat dry.
Fresh cod can rinsed and patted dry.
Cut cod into 2" pieces and place in a lightly oiled baking dish.
Heat oven to 375F/200C.
Dust cod with paprika, garlic and onion powders as well as the salt. Rub spices into the cod.
Arrange lemon slices around cod.
Cover with foil and bake for 15 minutes.
Uncover and keep aside.
Slice onion and garlic.
Heat olive oil, add onion and saute till translucent.
Drop garlic slices into oil and saute for 2 minutes.
Add chicken stock, white wine, tomatoes, salt and black pepper. Simmer sauce for 10 minutes over a medium low flame till the tomatoes break down.
If you are using canned beans, rinse them well before you add them to the sauce.
Gently add the cooked cod to the sauce and simmer for 4-5 minutes before you serve the fish.
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