Nothing Generic About This Fish STORY AND PHOTOGRAPHY BY NATALIE FINDLAY
2. Add the oregano, thyme and garlic and continue to cook another 4 minutes. 3. Add the white wine and stock. 4. Season the cod with salt and pepper and place in the pan. Add the chickpeas and top with the capers. 5. Place in the oven at 375º F for 8 - 10 minutes, depending on the thickness of your cod. Remove from oven and serve with chunks of briny feta and a sprinkling of parsley. Cool, and refrigerate until chilled and set. This can be made up to two days ahead.
Greek Style Cod with Tomatoes
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rom over-fishing to only being thought about when serving fish and chips, cod has more to offer to your weekly menu. It can be baked, broiled, poached, sautéed, steamed, roasted, and of course, fried. This chameleon of a fish can be flavoured with a variety of combinations from a pinch of sea salt and a splash of lemon to stronghanded blackened seasonings. Cod has a light taste and delicate, flaky texture. There is another fish out there that is a cod “trickster” - Black Cod. This fish is not Codfish but another mouthwatering fish, whose name is Sablefish. It has the highest omega-3 content of any white fish, and higher than many species of salmon. Black Cod has a silky texture and rich, buttery flavour. 24 Culinaire | June 2022
Greek Style Cod with Tomatoes Serves 2
1 Tbs (15 mL) olive oil 200 g tomatoes 1 tsp oregano 1 tsp thyme 4 cloves garlic ¼ cup (60 mL) white wine ¼ cup (60 mL) fish stock 450 g cod To taste salt and pepper 1 can chickpeas ½ tsp capers 75 g feta cheese Parsley, for garnish 1. In a large oven safe pan, heat olive oil. Add the tomatoes and gently sauté over medium to medium-low heat for 4 minutes.
Fresh Cod on a Bed of Onion and Potatoes
Fresh Cod on a Bed of Onion and Potatoes Serves 2
1 large onion, sliced thin 2 bay leaves 4 cloves garlic 2 tsp ground thyme 1 tsp paprika ¼ cup (60 mL) white wine ¼ cup (60 mL) fish stock (or veg stock) 1 potato, sliced 5-6mm thick 450 g cod 2 Tbs (30 mL) olive oil To taste salt and pepper
