A Whiter Shade of Pale

Not exactly “meatless” due to a few strips of bacon, we decided to make Baked Cod with Tomato-Bacon Jam anyway for a Meatless Monday dinner. It was easy, quick, had a limited list of ingredients, and just sounded good—and it was!

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Problem was buying the cod, something you’d think would be a cinch. Unaware that our usual supermarket ran a sale on cod over the weekend, by the time we got to the store on Sunday afternoon, they were completely sold out. Making our way back home, Russ suggested stopping at another nearby grocery store, and we lucked out, they had a slew of it—although not on sale 😦

In this recipe, sweet tomatoes get cooked until they break down, creating a jammy sweet-and-sour sauce that’s made even better with bacon. Brushing the fish with a lemon-mustard mixture before cooking was an easy way to boost its flavor.

Now for the sides. A quick and indulgent answer to potato gratin, these Cheesy Skillet Potatoes were delicious with our baked cod. I saw no need to peel the spuds which actually adds a bit of fiber. And even though it was yet another “white ingredient,” we paired the meal with steamed cauliflower because, well, because we had some leftover and wanted use it up. Sometimes it’s no more complicated than that.

White-on-white is usually not a desired color scheme for a dinner entrée, as we eat with our eyes first. However, the pearly palette was enlivened with some color from red tomatoes, green chives and yellow lemon wedges.

…And so it was that later
As the miller told his tale
That the cod, though cooked perfectly
Turned a whiter shade of pale…

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Baked Cod with Tomato Bacon Jam

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • 4 slices thick-cut bacon, chopped
  • 1/2 large red onion, chopped (about 5 oz.)
  • 1 pint cherry or grape tomatoes, halved
  • 1 Tbs. apple cider vinegar
  • 1 Tbs. light brown sugar
  • 2 Tbs. Dijon mustard
  • 1 Tbs. lemon juice
  • 4 6-oz. skinless cod or haddock fillets, at least 1 inch thick
  • Kosher salt and freshly ground black pepper

Directions

  • Position a rack in the center of the oven and heat the oven to 425°f. Line a large rimmed baking sheet with foil.
  • Cook the bacon in a 12-inch skillet over medium heat until crisp, 10 to 12 minutes. Using a slotted spoon, transfer the bacon to a paper-towel-lined plate.
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  • Pour off all but 2 Tbs. of the bacon fat from the skillet. Add the onion to the skillet, and cook over medium heat, stirring occasionally, until starting to soften, about 3 minutes.
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  • Add the tomatoes, vinegar, and sugar, and cook, stirring occasionally, until the tomatoes break down, about 10 minutes. Stir in the cooked bacon.
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  • Meanwhile, whisk the mustard and lemon juice in a small bowl. Pat the fish dry with paper towels and arrange on the prepared baking sheet. Brush with the mustard-lemon mixture, and season lightly with salt and pepper.
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  • Bake the fish until just opaque in the center, 10 to 12 minutes. Spoon some of the tomato-bacon jam onto each plate, top with the fish, and serve.

http://www.lynnandruss.com

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Recipe by Erica Clark from Fine Cooking’s “Make It Tonight” series

Cheesy Skillet Potatoes

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Ingredients

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Cheesy Skillet Potatoes

  • Servings: 6
  • Difficulty: easy
  • Print

  • 1-1/2 lb. Yukon Gold potatoes, peeled and thinly sliced
  • Kosher salt and freshly ground black pepper
  • 1-1/2 Tbs. olive oil
  • 2 oz. coarsely grated sharp Cheddar
  • 2 oz. coarsely grated Raclette (our choice) or Emmentaler
  • 1 Tbs. thinly sliced fresh chives

Directions

  • Season the potatoes with 1/2 tsp. salt and 1/4 tsp. pepper. Heat the olive oil in a 12-inch cast-iron skillet over medium-high heat.
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  • Add the potatoes and cook, undisturbed, until just starting to brown, about 5 minutes.
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  • Lower the heat to medium and gently flip the potatoes every 2 minutes until about half of the slices are crisped and browned, another 8 to 10 minutes.
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  • Top with the Cheddar and Raclette. Cover, remove from the heat, and let sit until the cheese melts, 2 to 2-1/2  minutes. Sprinkle with chives, and season to  taste with salt and pepper.

Recipe by Ronne Day also from Fine Cooking

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