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Tri-Color Cod

May 25, 2010

Because I really began cooking when we got married five years ago, we received many wonderful cookbooks at showers and our wedding. Like all books, a few drifted to the bottom of the pile. I am re-visiting them and trying new recipes. It is so interesting what peaks your interest years later. Try it sometime, you will be surprised what originally scared you, and how much you matured as a cook since!

This simple recipe was inspired from a combination of recipes in Bon Appetit’s Cookbook. If you don’t already own a good dish for baking, and I don’t mean pyrex, I highly recommend going to a gourmet cooking store and buying one. I am not a fan of spending ridiculous money on cooking supplies, but a good baking dish really can help the quality of your food. Look into Le Crueset or Emile Henry, both brands sell good dishes to invest in improving your cooking. Look at it as a long-term investment that you can pass on to your children.

Tri-Color Cod with Couscous

  • 3 tb olive oil
  • 1 pint of grape tomatoes
  • 1 cup of chopped basil
  • 1 lb of cod
  • 2 tspn kosher salt
  • 2 cups of water
  • 1 cup of couscous
  • 1/4 cup of shredded parmesean
  • Ground pepper to taste
  1. Pre-heat oven at 375.
  2. Pour the grape tomatoes in an oven-safe cooking dish. Mix 1 tb olive oil and 1 tspn of salt into the tomatoes.
  3. Add the chopped basil, then lay the cod peices on the basil and tomatoes.
  4. Sprinkle the rest of the salt and 1 tb of olive oil on top. Liberally grind pepper on top
  5. Place in the oven for about twenty minutes. Remove once the cod flakes easily.
  6. Meanwhile, boil water with the rest of the olive oil and a little salt
  7. Turn off water, mix cous cous and parmesean in. Let fluff and sit.
  8. Serve the couscous, with the cod and basil tomatoes on top.

This meal would work with mahi mahi, sea bass, zuchinni or other meaty fish and veggies.

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