This tasty dish from Food and Wine takes about 20 minutes to make. Sear the fish in butter and then transfer to the oven to roast. Meanwhile, fry bread cubes and then add lemon juice, wine, capers and herbs. Serve the sauce over the fish and dinner is ready!
Avoiding Additives and Preservatives
Make sure the butter does not contain colour and the bread is preservative-free. Use freshly squeezed lemon juice and a wine with a sulfite level of less than 10 parts per million. I use wine from Frogpond Farm organic winery. Unico capers are additive-free.
Sear fish
Fry croutons and then add lemon juice, wine, capers and herbs
Fish with Capers and Croutons
Ingredients:
¾ cup (180 ml) unsalted butter, divided
1 teaspoon (15 ml) olive oil
4 skinless fish fillets, such as cod, halibut, tilapia or skate (about 2 pounds/1 kg total)
Kosher salt
White pepper
½ pound (250 g) crusty bread, cut into ½-inch (1.25 cm) cubes (about 3 cups/750 ml)
3 tablespoons (45 ml) fresh lemon juice
2 tablespoons (30 ml) dry white wine
¼ cup (60 ml) salt-packed capers, rinsed well and drained
¼ cup (60 ml) chopped parsley
¼ cup (60 ml) chopped tarragon
Preparation:
Preheat the oven to 475° F (245° C). In a large ovenproof skillet, melt ¼ cup (60 ml) of the butter with the oil. Season the fish with salt and pepper, add to the skillet, and cook over moderate heat until bottom is browned, about 3 minutes. Flip the fish, transfer the skillet to the oven, and roast until the fish is just white throughout, 8 to 10 minutes. Transfer to plates and loosely cover with foil to keep warm.
In the same skillet, melt the remaining ½ cup (125 ml) of butter. Add the bread cubes and cook over moderate heat, turning occasionally, until golden brown, about 2 minutes. Add the lemon juice and wine, and cook until reduced slightly, about 1 minute. Stir in the capers and herbs. Spoon the mixture over the fish and serve. Serves 4.
From Food and Wine
This dish from Bon Appetit can be made with regular cod, black cod or any other firm white fish. Mix up the chermoula — a Moroccan sauce — and spread it over the fish. Sprinkle some cherry tomatoes over and bake until the fish is done and the tomatoes are beginning to burst. Colourful and delicious!
Avoiding Additives and Preservatives
Check the tomato paste and herbs for additives and colour. Look for a red wine vinegar with no added sulfites, such as Eden Organic brand.
Make the chermoula
Spread chermoula over fish and then scatter tomatoes over
Roast until fish is done and tomatoes are soft and starting to burst
Slow-roasted cod with red chermoula
Ingredients:
¼ bunch cilantro, leaves and stems separated, stems finely chopped
1 Fresno chile, seeded if desired, finely chopped
1 garlic clove, finely grated
¼ cup (60 ml) olive oil
1 tablespoon (15 ml) tomato paste
1 teaspoon (5 ml) paprika
½ teaspoon (2.5 ml) crushed red pepper flakes
½ teaspoon (2.5 ml) honey
¼ teaspoon (1 ml) ground allspice
1 tablespoon (15 ml) Sherry vinegar or red wine vinegar, plus more for drizzling
1½ pounds (680 g) skin-on black cod or cod fillet
4 cups (1 L) cherry tomatoes, divided
Kosher salt and freshly ground black pepper
Preparation:
Preheat oven to 300° F (148° C) Mix cilantro stems, chile, garlic, oil, tomato paste, paprika, red pepper flakes, honey, allspice, and 1 Tbsp. (15 ml) vinegar in a small bowl. Set aside 3 Tbsp. (45 ml) chermoula for serving.
Place fish in a 3-qt. (2.8 L) shallow baking dish. Cut 2 cups (500 ml) of tomatoes in half and scatter around fish along with remaining whole tomatoes. Spoon remaining chermoula over tomatoes and fish, spreading across the surface with the back of the spoon. Season with salt and pepper and roast until fish is cooked through and tomatoes are soft and some have burst, 20–30 minutes.
Transfer fish to a platter, breaking into large pieces. Remove and discard skin. Spoon tomatoes and roasting juices over and around fish. Top with reserved chermoula, then cilantro leaves; drizzle with more vinegar, if desired. Serve warm or at room temperature. Serves 4.
From Bon Appetit
