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CodFish30 minute dinner
Cod with Shallot and Parsley
Giangi Townsend
4 servings
BeginnerSpring is here and we are very fortunate to have such a vast selection of fresh fruits and vegetables nicely displayed at our groceries stores that it makes it fun to cook. On my last trip to the grocery store, and that is a daily occurrence, I picked up some wonderfully fragrant tomatoes to make a fresh, and yet light tomato sauce.
While you can warm up the fresh tomatoes during the cooking process, I decided to cook mine slightly longer and add fresh cherry tomatoes at the last minute. We enjoyed the consistency and full flavor.
For the fish, we created a bed of grapefruits, small change from the usual lemons and also because I have a huge tree in the backyard.
The combination of the flavors between the pasta and the fish, married well.
Bon Appetit!!
Total Steps
4
Ingredients
10
Tools Needed
1
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http://www.giangikitchen.wordpress.comIngredients
- 1 null shallot, peeled and finely chopped
- 1/4 cup finely chopped flat leaf parsley
- 1 tablespoon olive oil
- 1 null rind of a grapefruit
- 1 null lemon (juice)
- 1 null grapefruit (juice)
- null Salt and pepper
- 1 null grapefruit, cut in very thin slices
- 1 cup cherry tomatoes, halved
- 4 null cod fillets
Instructions
1
Step 1
Preheat the oven at 375°. Cover the bottom of a cookie sheet with aluminum foil. Place the sliced grapefruits slices over it and sprinkle with salt and pepper. Place the cod fillets over it.
2
Step 2
Over medium heat place a small skillet with olive oil. Once warm add the shallots and sauté until translucent. Add the parsley, grapefruit rind and juices from lemon and grapefruits. Sautee for 5 minutes and remove from the heat. Spread mixture over fish and place the cherry tomatoes over the whole dish.
3
Step 3
Place in the oven for 15 to 20 minutes or until done.
4
Step 4
Serve hot.
Tools & Equipment
Tags
CodFish30 minute dinnerDinnerCookingTomatoShallotsItalian parsley