Sunday, January 29, 2012

Cod Gratin

I found a package of cod that was discounted 
as it was close to the expiration date.
As a result of smart shopping
I saved $3.70 on this package
of perfectly good cod.

Don't be afraid to purchase food
that is marked down for quick sale.
Just be sure to either use it right away
or put it in the freezer when you get home.
You will have saved money 
and saved food from being thrown away.

 I started with a recipe from Ina Garten for Bay Scallop Gratin and jumped ship from there.

Cod Gratin

4 cod fillets
3 tablespoons butter, room temperature
3 cloves garlic, grated
1 scallion
1/2 teaspoon lemon zest
1 teaspoon kosher salt*
1/4 teaspoon freshly cracked black pepper
3 tablespoons extra virgin olive oil
1/4 cup panko
3 tablespoons dry white wine
*This amount will be cut back to 1/2 teaspoon in the future

Preheat the oven to 425 degrees.

Finely mince the white part of the scallion and chop the green part of the scallion.  Set the green part aside for use as garnish at the end.

Place the butter, garlic, minced white scallion, lemon zest, kosher salt, and black pepper in a medium bowl.  Mix on low speed with a hand mixer until creamy.  Slowly pour in the olive oil until well blended.

With a spoon or spatula, stir in the panko.

Pour the white wine into the bottom of a baking dish and place the cod in the dish.  Spoon the gratin mixture over the top of the cod pieces.

Bake in the oven for about 20 to 25 minutes or until no longer translucent.  The time will vary, depending upon the thickness of the fish.  If desired, the dish can be placed under the broiler for the last couple of minutes.

Top the finished dish with the chopped green scallions.

 The butter/olive oil is mixed together.

 And the panko is mixed in.

 The gratin is placed on the fish before the cod goes into the oven.

 Out of the oven and ready to be served.

 Roasted green beans with bacon accompany our fish.

Dinner is served.

And how was this?
My husband still thought that there was too much lemon in the dish.  The Foodie Daughter and I thought there was too much salt in the topping.  So much salt that we couldn't taste anything but salt, and certainly not lemon.  The men didn't mind the salt.

I will make this again, but I will cut back on the salt, probably to 1/2 teaspoon. 

No comments: