Monday, May 16, 2011

Garlic Roast Cod with Rosemary and Lemon, and Dijon Potatoes, with Whole Wheat Garlic Bread


Tonight I decided that I would make a few favorites in our house.  Garlic Roast Cod with Rosemary and Lemon, and Dijon Potatoes, with Whole Wheat Garlic Bread.   These recipes are some of the most commented on, on both my Facebook page, and in person.  



A quick story about the cod, I found the recipe on Rachel Ray’s website.  I originally was planning on making the recipe as is, but at the last minute changed it to use cod, a white fish I love.  The next day I had a person at my new job comment on how she found this great recipe online, and could not wait to try it.  I then asked what it was, she said Garlic Roasted Cod with rosemary.  I was taken a bit back, and asked what the website was, she said That’s What Bob’s Cooking….I laughed, and she wanted to why I was laughing.  I asked if she knew who Bob was, and then she started laughing, saying she had no idea I had a site, and that she would try the recipe and let me know what she thought of it, but it sounded GREAT.

As for the potatoes, I always make a menu on Thursdays and post them on the refrigerator.  I got a call from our neighbor, who was coming over for dinner and had left work early and asked if he could help with dinner.  So he started the potatoes, they turned out amazing.  They are my go-to side dish.





As for the Whole Wheat Garlic Bread, I bought a baguette, sliced it into diagonal slices and layed them out on a sheet pan.  For the garlic butter, I smashed and diced 4 cloves of garlic, and melted 1 stick of butter, then added 2 tablespoons of dried thyme.  Then drizzled the butter onto each piece of bread.  Broil until golden.







Here’s the recipes:

Garlic Roast Cod with Rosemary and Lemon



Ingredients
2 1/2 pounds cod, cut into large chunks
6 cloves garlic, crushed
3 tablespoons fresh rosemary leaves stripped from stems
3 tablespoons extra-virgin olive oil, eyeball it
1 lemon, zested and juiced
1 tablespoon grill seasoning blend (recommended: Montreal Seasoning) or, coarse salt and black pepper
1/2 cup dry white wine or chicken broth

Preheat oven to 450 degrees F.

Arrange cod in a baking dish, 9 by 13-inch. Add garlic, rosemary, extra-virgin olive oil, lemon zest and grill seasoning or salt and pepper to the dish. Toss and coat the fish with all ingredients, then place in oven. Roast 10-15 minutes. Add wine and lemon juice to the dish and combine with pan juices. Return to oven and turn oven off. Let stand 5 minutes longer then remove cod from the oven. Place baking dish on trivet and serve, spooning pan juices over the cod pieces.

Dijon-Roasted New Potatoes



Coating the potatoes in Dijon mustard and a small amount of olive oil helps make them crispy on the outside and tender on the inside.

1 spray cooking spray
1 teaspoon olive oil
2 tablespoons Dijon mustard
3/4 teaspoon paprika
1/4 teaspoon dried thyme
1/2 teaspoon table salt
1/4 teaspoon black pepper
1 1/2 pounds uncooked new potatoes, quartered

Heat oven to 425 degrees F. Coat a 9 x 13-inch baking dish with cooking spray.

Whisk together oil, mustard, paprika, thyme, salt and pepper in a large bowl; add potatoes and stir to coat.

Transfer potatoes to baking dish and roast 15 minutes; stir and roast until tender on inside, about 15 minutes more.

Yields about 1 1/4 cups per serving.

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