I think of all the fishes in the sea . . . cod is my absolute favourite. It has a lovely mild almost sweet flavour, not too strong . . . and a delicate texture when cooked properly. It is a fish which lends itself to a wide variety of preparations.
We love it battered and deep fried of course, but that is not my favourite way to prepare and eat it . . . you might be surprised at that.
My favourite way is actually quite simply pan fried. A simple seasoning with salt and pepper and a light dusting of flour . . . is all it needs . . . and a hot pan with a tiny bit of oil and a knob of butter. (Not always, but sometimes.)
A nice thick loin will only take 6 to 8 minutes done this way . . . you don't really need anything else, but the real beauty of cod is that it takes to other flavours admirably. It is like the chicken breast of the fish family.
Almost anything goed with it. Today I created a simple sauce using some white wine, lemon juice . . .
the juice and zest of a lemon, chili flakes with fresh cherry tomatoes and basil . . .
Its also a beautiful way to use up some of the fresh cherry tomatoes that will be landing on our tables over the next weeks . . . I love fresh tomatoes from the garden. They are so sweet and tasty!
Basil goes very well with both tomatoes and fish. In the winter months I rely on store bought fresh basil and I try to use it all up right way, because it is not a great keeer, but in the summer months . . . I grow my own basil in the garden and I just can't get enough of it. I just love the stuff!!
*Tomato & Basil Sauced Cod*Serves 2
1 TBS olive oil
You will also need:
a bit of chopped basil for a garnish
This recipe is smaller sized just for two, but can very easily be doubled. You might want to double the sauce anyways. Just saying! Fish for Friday. Bon Appetit!