With all the changes in our life style due to the Cancer, I have had to change what our diets, out goes all red meat and in comes more fish and fowl, god I am going to miss pork ribs. But we are in this together so we both will change the way we eat.
So I have been playing around with different ways to keep fish different, fresh and new: and how to do that is through the sauces. Now not heavy sauce, lite ones that impart flavor but does not cover up the fish that its being paired with.
I remember a cooking class I had many years ago and the Chef said that sauces for fish should have no more than 5 ingredients, 3 is the best. So I have been playing with that notion, and the sauce below works best on white, firm fish, like Cod or Halibut. - Enjoy
Roasted Cod with a Hot Garlic, Chile Dressing
2 lbs fillet of Cod, skin removed and cut in two, seasoned to taste
2/3 cups plus 2 tablespoons of Olive Oil
6 Garlic cloves, minced
2 red chilis of choice, seeded and minced
3 tablespoons of Fresh Italian Parsley, chopped
Zest of one lemon, cut the zested lemon into wedges and serve with fish.
Salt and pepper to taste.
Preheat Oven to 350 degrees
Line a baking sheet with Parchment Paper
In a deep skillet over medium to high heat at the 2 tablespoons of olive oil, place fish and cook on each side for 4 to 6 minutes. Transfer to baking sheet and cook an additional 6 to 8 minutes in oven until just cooked through. You want just cooked, when you remove it from the oven it will continue to cook as it cools.
While the fish is in the oven, in a small sauce pan, over high heat, saute up the balance of the ingredients, just enough that the garlic starts to turn golden but not burnt.
Plate fish and spoon hot sauce over fish, serve with lemon wedge.