Thursday, January 14, 2010

New England almost White Winter Plate

Atlantic Cod can be fished year round, but in the winter when much else local is out of season, it’s nice to remember that cod is still being reeled in daily from Glaucester to the Cape and Islands, thrown on ice, and driven to our local grocery stores! Cod’s light texture and mild taste make it perfect for any number of sauces and preparations, including this most simple one. The thing is: I love fish with mashed potatoes or rice, but cod and both of those are white white white. And while it’s kind of cool on the one hand to celebrate the unmelted snow of midwinter with an all-white plate, even though I know that fish is good for you an all-white plate strikes me as totally unhealthy. So I figured a way to add some wonderful color, and to use up the very last of my winter CSA share red onions (so sad to see them go, but the last delivery was a month ago and I had to pull out a few layers that were turning brown, so it was time).

Baked Cod with Red Onions

Serves 4

Marinate 4 ½-3/4 pound cod filets in the juice of 6-8 limes plus about 1 T coarse salt and about 1 tsp. ground pepper. Let sit at room temperature for 20-30 minutes. Slice 2-3 red onions. Lay half of the red onions on the bottom of a baking dish. Lay the cod over the onions, then lay the second half of the onions on top of the cod. Pour the marinade over everything. Cover tightly with tin foil and bake at 350 for 20-30 minutes (depending on the thickness of the fish; you’ll know it’s done when the fish is white all the way through and start to sort of flake open on top). Serve the remaining sauce on the side. Perfect with rice or mashed potatoes.