Second week of our CSF pickup: Cod!
We made a scrummy dinner from these cod fillets and some vegetables we had leftover from Red Fire Farm:
Deviled Cod over Green Salad ( inspired from a recipe in “The Taste of Gloucester”):
1 lbs. cod fillets
1 chopped onion
1 tablespoon mustard
1 teaspoon Worcestershire sauce
1/8th teaspoon hot sauce (to taste really- you can make it as hot or mild as you’d like)
3 tablespoons lemon juice
1 1/2 cup fine breadcrumbs
1 head of lettuce, washed and chopped
1 lbs of chopped baby bok choy
6 carrots, sliced
3 radishes, sliced
any leftover salad greens you may have
1 tablespoon lemon juice
dried thyme (to taste)
1. Wash and wipe cod with a damp cloth; cut into 4 servings (enough for dinner and lunch for us)
2. Combine onion, worcestershire sauce, hot sauce, breadcrumbs, and lemon juice.
3. Melt 1/4 cup butter in a saucepan, add to the mixture, and blend it well.
4. Put cod on a foil covered broiler rack, or baking pan and put salt and pepper on it to season.
5. Put cod to broil for about 5 minutes.
6. Remove from broiler and turn cod over.
7. Top cod with the bread mixture.
8. Return to broiler for 5-10minutes. Check for doneness: the fish should easily flake and it should no longer be transparent anywhere.
9. Take out and let sit while finishing preparing the green salad to put it on.
10. Wash and chop all veggies as indicated, mix together in a big bowl. Add lemon juice and some dried thyme to taste. Mix well. Put on a plate.
11. Lie deviled cod on top of the greens and garnish with pepper. Serve!
Local versus non-local: This is easy, everything except the lemon juice, breadcrumbs, Worcestershire sauce, salt and pepper are locally sourced.