Crusted Cod with Warm Salad Niçoise
Lightly crusted, baked and then broiled, this economical cod, rather than the more traditional tuna, is served with a Warm Salad Niçoise. Delicious, savory and very French, this recipe makes a healthy meatless lunch or dinner as the spring begins. The baked tomatoes sweeten as they cook and the steamed green beans with toasted almonds add color and a fabulous savory flavor. This recipe is dairy free but cheese lovers should try sprinkling some Parmesan on top of the fish before baking. As usual, other suggestions are at the recipe’s end. Crusted Cod with Warm Salad Niçoise is pretty when plated and can be served for guests or family alike. Any leftovers? Reinvent as a fish taco, great for lunch the next day.
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Crusted Cod with Warm Salad Niçoise
1 1/2 pounds wild caught cod
2 dozen cherry tomatoes, halved
4 tablespoons olive oil, divided
1 teaspoon salt, divided
1/2 teaspoon pepper, divided
1/2 cup breadcrumbs
1 spring fresh rosemary
2 sprigs fresh thyme
1 red bell pepper, cored and sliced into 1/2” slices
3 medium potatoes, cut lengthwise into 1/2” slices
Green Olives and Kalamata Olives
1/2 pound green beans, trimmed and halved, steamed
1 teaspoon butter or margarine
1/4 cup sliced almonds, toasted
Preheat oven to 400F. Place parchment paper on 2 baking sheets with rim.
Place red bell pepper slices and potato slices on baking sheet. Drizzle with 2 tablespoons olive oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add a few leaves from the rosemary and thyme sprigs on top of the vegetables.
Bake at 400F for 25 minutes or until a fork easily pierces the potato. Remove from oven.
Slice cod into 2” wide pieces of fillet, cutting length in half if needed. Place evenly on baking sheet. Place cherry tomatoes evenly around cod. Drizzle 2 tablespoons olive oil on top of tomatoes and cod. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Gently press breadcrumbs into tops of fish.
Remove a few leaves from the rosemary and thyme and place on fish and tomatoes. Save a bit for a garnish.
Bake at 400F for 15 minutes. Turn oven to broil and broil for 5 minutes. Remove from oven. Place baking sheet with red bell peppers and potato slices into broiler for 3 minutes or until the tops of the vegetables are browned.
Remove from oven.
Steam green beans until al dente. Add a teaspoon of butter or margarine and toss to mix. Toast the almonds in a small pan over low heat until slightly browned. Remove from heat and toss with the green beans.
Arrange the cod in the center of a platter, with the vegetables around the sides attractively. Place pieces of the rosemary and thyme on the platter.
Add some cheese: Before baking, sprinkle Parmesan cheese over the cod pieces.
Use tuna, salmon or other firm white fish in place of cod.
Grill or sauté fish in butter or olive oil.
Add other veggies: Sliced zucchini, red onions, sliced carrots.
Add roasted and salted chickpeas.
Reduce the carbs: substitute peeled and sliced rutabaga in place of potatoes.