Mediterranean Baked Cod

We were looking for a lighter seafood/fish dinner tonight, and a quick flip through Paul Johnson's Fish Forever (Wiley and Sons, 2007) turned up a meal that looked both good and easy to make. It was true on both counts.

The recipe, page 97, was Mediterranean Baked Cod, which was a simple baked fish in mediterranean ingredients (leeks, fennel, tomatoes and white wine).

Baked Cod Ingredients (with cauliflower)

Step 1 was to bake some sliced fennel and leeks in olive oil and salt and pepper (for 10-15 minutes). When this was done, white wine, saffron and lemon juice was added to the pan, and then the cod was placed on top of the veggies, which were then topped with tomatoes, more olive oil, salt and pepper. This was baked for a good 20-25 minutes at 400 degrees (not the 10 minutes at 350 degrees as stated in the recipe).

Leeks and Fennel

The result was a lovely tender white fish in a saffron tomato broth. We served it with a mashed garlic cauliflower and some crusty bread for mopping up the broth. The ultimate arbiters of success, the children, pronounced it good. Me and Amp loved it.

Mediterranean Baked Cod

Although it was deemed good, Grace's final words on the subject were: "it would be better with halibut". Brat. :-)