Hi Everyone,

I hope this weekend finds you all well.

I made another quick meal that I wanted to share with my members. I posted this to my personal Facebook page and received a lot of requests for the recipe so I wanted to share with all of you. It is simple and healthy and a break from pasta, beef or chicken.

I made a baked cod in butter sauce with blistered tomatoes garnished with lemon, scallions and parsley. And as a side dish I made an Italian style COLD broccoli salad with garlic and lemon. Two quick dishes to make one great meal.

I tweaked this recipe from the author Katya at the Littlebroken.com website a few years ago. Her original recipe called for 4 tbsp of butter and I cut that down and she used 1/4 tsp sugar which I eliminated and I added some dry herbs and white wine. I always tweak recipes to my liking.

So here is my version of Cod with Tomatoes and Herb Butter….

Ingredients:

• 2 lbs. of fresh Cod cut into 6 oz portions
• 1 medium shallot- finely chopped
• 2-3 garlic cloves – minced
• 2 tbsp of olive oil
• 1 pint of cherry tomatoes- cut in half
• ½ cup chicken stock
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp red pepper flakes (optional)
• 2 tbsp unsalted butter
• ¼ cup white wine
• 3 tbsp of freshly chopped herbs (basil, parsley, chives) for garnish
• ½ tsp dried oregano
• 1 ½ lemons – 1 full lemon for juice / ½ sliced for garnish

Directions:

Preheat the oven to 400 degrees.

In a small saucepan heat 1 tbsp. of olive oil over medium heat. Add the shallots and garlic and sauté for 4-5 minutes or until soft, stirring occasionally

Add the cherry tomatoes, chicken stock, and red pepper flakes (if using). Simmer uncovered for 15 minutes or until tomatoes break down and release their juices. Add white wine and simmer a minute or two longer until the liquid has almost evaporated.

Remove the saucepan from the heat and add in the butter and fresh herbs. The butter will make a velvety and thick sauce. Cover and keep warm while the cod bakes.

Drizzle the bottom of a casserole dish with the 1/2 tbsp. of olive oil. (Choose a dish where the cod will fit in a single layer with some room around each piece).

Pat the cod dry and place in the casserole dish in a single layer. Season with salt, pepper and dried oregano to taste. Drizzle the top lightly with the remaining ½ tbsp. of olive oil and the juice of 1 lemon.

Cover tightly with aluminum foil and bake for 12-18 minutes or until easily flaked. (Baking time depends on the thickness of the cod).

Remove from the oven and evenly spread the tomato butter mixture over the cod. Cover again with aluminum foil and let in stand at room temperature for 1-2 minutes to allow the flavors to come together. Garnish with additional chopped herbs and serve immediately.

*********************************

Now for the side dish… The beauty of cold Broccoli Salad is that it can be made ahead of time. I usually make this is the morning so the lemon & garlic have time to flavor the broccoli.

This salad is a staple for our Feast of the Seven Fishes dinner on Christmas Eve.

Cold Broccoli Salad

Ingredients:

• 2 large heads of broccoli crowns
• Juice of 1 medium lemon
• ¼ cup of extra virgin olive oil (enough to coat the broccoli)
• 2-3 larges cloves of garlic- chopped or thinly sliced
• 1 tsp dried oregano (preferably from Italy)
• Salt and pepper to taste

Cooks Note:

1. whole broccoli can also be used too- just peel and slice the stalks into bite size pieces
2. adding kalamata olives is also an option
3. if you prefer, you can also sauté the garlic in the olive oil for an infused garlic flavor and pour over the broccoli once it cools. I do this step when I have extra time.

Directions:

Cut the broccoli crowns into bite size pieces

I steam the broccoli for approx. 6 minutes until a knife can be inserted easily and they are tender. I think this keeps a nice green color ( Boiling is another option if you prefer).

Once the broccoli is cooked put it in a large bowl and while still warm, add the lemon juice and toss well.

Add the olive oil, garlic, oregano, salt and pepper and toss well to cover the broccoli with all the flavors.

Can be served warm or cold, but I usually chill this is the refrigerator and take it out 10-15 minutes before serving.

Cooks Note: can also be made with cauliflower or Romanesque.

I hope you try one or both of these simple dishes and enjoy. Leave me a note in the comments as to what you think of the recipes and include your pics of these dishes. Stay well.

******************************

Until my next post, make every day a celebration!

Stay well,

Diane

Thank you for visiting my blog.

Ask your family and friends to share, like, comment, and join DishingwithDiane.com and become part of the family!

Once you become a member, you’ll never miss a post.

Also, continue to send me your comments and emails, 

I Love hearing from you.