Tonight I get a night off as The Sister-In-Law takes over with her very first post here on Sweetnicks. We went to dinner at her house this past weekend, and after a delicious meal, it was only fitting that she tell you all about it.
With the holidays around the corner, I figured what better time to have my brother, Cate and the kids over for a Pre-Christmas Dinner. They had not seen my new townhouse yet and I was eager to show off the new pad and my new Christmas tree. Unlike Cate, I didn’t round up my cookbooks to find the perfect recipe. I’m more of the spur-of-the-moment kinda gal.
I was thinking fish and I remember my grandmother made this wonderful baked cod. It’s a delicious dish featuring mild fish infused with wine, capers and olive oil. It’s not a Cuban dish (go figure), it’s actually Portuguese, but not a total surprise considering we grew up in a Portuguese neighborhood.
So on to my menu, Grandma’s Baked Cod, Rice Pilaf (okay I cheated on this one… Near East) and Roasted Tomatoes using a recipe from Ina Garten, The Barefoot Contessa. For starters I had a platter of cheese, salamis and olives (for the boys) and Prosciutto-Wrapped Asparagus (for the girls).
I am pleased to say dinner was a success … so much so that I was asked to write my first post here. I hope you enjoyed it as much as I have. The cod recipe is below – enjoy!
Portuguese Baked Cod
1-1/2 lbs Fresh Cod
2 Baking Potatoes – sliced
1 Large Spanish Onion
2 Red Pepper
1/4 Cup White Wine
1/4 Olive Oil
1 tbsp Capers
1/3 tsp Paprika
Sea Salt & Garlic Powder to taste
Season fish with sea salt, garlic power and lemon juice. I like to season the fish an hour before baking for added flavor. Slice the potatoes as if for chips and coat with olive oil. Leave remaining oil for fish.
Line a baking dish with the potatoes and place the fish on top. Cover fish with the onions, peppers and capers. Pour the olive oil over the vegetables and add the wine. Sprinkle with paprika for coloring. Bake at 375 for about 45 minutes or until the fish flakes with a fork.