Lighten up January with this zesty and light baked cod with a tangy sauce. If you've never tried piccada sauce and love tangy flavours, you need to give it a try. A great way to start the new year!
New year, new me! Well, not likely but I have so much new cooking I want to do and I don't even know where to start. I have invented recipes in my mind that have been swilling around for the best part of five years, or longer. And guess what? I still haven't made any of them.
That's the problem with feeding people that don't always share your taste buds, you become restricted. The other day I told the kids that I'm going to start making more dishes that they just might not like. And if so, they have to make a sandwich! Tough right?
Honestly, for the most part, I do focus on family friendly food. Well, food that my family will eat. Otherwise, what's the point. I'll be sitting all alone with my dinner for one and a glass of Chardonnay. Mmmm, doesn't sound too bad really...ha!
So, we kind of came to a family compromise. A balance as I like to think of it. I get a few days each week where I'll make whatever I fancy, even if I know it's not a favourite or even liked by the kids. For me this is a challenge because I am a mom and I do like to feed my kids stuff they like. It kind of goes with the job title. In any case, we all agreed that this is my new way forward. At least for January, and we'll see how it goes.
This dish, for example, was only eaten by Mike and myself. Kids, not a chance. Fish. Capers. Brussel sprouts. Kid's favourite wouldn't you say? And by kids, they are 16 and 14 so they need to develop their pallets, right? I'm sure they are searching for fries and a bottle of ketchup as I write this. I like my fires too, but I also have a hankering for some more refined food from time to time.
And today I scratched that itch with this zesty and light fish dish. Let's take a look.
Notes on the cod:
Multi tasking! If you read my blog, you will probably know how I go on and on about how important this is for so many dishes. Case in point, this dish. It's a super easy dish and done real quick, but you got to be getting your multi tasking skills on! Here's how I did it.
First I seasoned my fish and put it in the oven, because that takes the longest to cook. Next up, I got started on my sauce. Although it's quick, it can be done beforehand and then reheated gently when the fish is done. As soon as I was finished with my sauce, I preprepared the brussel sprouts and got those cooking just in time for the fish to come out of the oven. I put the brussel sprouts in the pan about 8 minutes before the fish came out of oven, just to give you an idea.
This entire dish came together in about 30 minutes, which I consider quick. I know some of you are looking for 10 minute dinners, well I'm just not that quick...hahaha! I can make a sandwich in that time though.
This was a deliciously fresh dish and I'll be making it again soon.
Happy cooking friends!
Cod Piccada with Sautéed Brussel Sprouts
Serves 2 / Prep time: 15 minutes / Cook time: 25 minutes
1 Cod fillet (enough for 2 people, approximately, 1lb/500 grams)
Juice of two lemons
2 Tablespoon plus 1/2 teaspoon butter
1 Tablespoon capers, crushed
2 Garlic cloves
1 Tablespoon olive oil
Small bunch fresh parsley, finely chopped
1 Teaspoon sugar
1/2 Teaspoon corn flour
1 Teaspoon water
For the Brussel sprouts:
2 Cups/200 grams fresh brussel sprouts, trimmed and thinly sliced
1 Tablespoon olive oil
2 Garlic cloves, crushed
Salt to season
Preheat oven to 350 degrees F. Put the cod fillet in a baking dish and drizzle over the olive oil. Season with salt and pepper. Bake for 25 minutes or until it's completely white and flakes apart.
In a small saucepan set over medium heat add 1/2 teaspoon of the butter until it melts. Pour in the lemon juice, add the capers and the sugar. Bring to a simmer and let reduce for about 10 minutes. Remove from heat and add remaining 2 tablespoon of butter, garlic and parsley. Stir until the butter melts. Return to heat for just a minute and pour in the cornstarch mixture until it thickens. Remove from heat and season with a little salt and pepper to taste.
In a medium skillet set over medium to high heat, add the olive oil, garlic and brussel sprouts. Stir for a minute and let them cook until softened, about 5-8 minutes. Season with salt and remove from heat.
Serve the cod on top of the brussel sprouts and pour over the sauce. Serve immediately.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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