That Cod I Am!
Carla Sullivan
The Chung family’s go-to weekday dinner. Quick, easy and nutritious too.
ingredients
- 1 lb. zucchini, sliced crosswise into thin rounds
- 1/2 lb. tomatoes, chopped into bite-size pieces
- 2 Tbs. olive oil
- 2 medium garlic cloves, minced
- 1 tsp. oregano
- 1/8 tsp. red pepper flakes
- 4 Tbs. mirin or white wine
- 4 skinless cod fillets (about 1 lb.)
- 1/4 minced basil
- 1 lemon
directions
- 1
1. Toss zucchini with 1/2 tsp. salt. Place in a colander and let stand for 30 minutes. Firmly press zucchini of all liquid. (I often skip this step if the zucchini looks like it is not so bitter.)
- 2
2. Combine tomatoes, oil, garlic, oregano, red pepper flakes. Season with salt and pepper.
- 3
3. Heat oven to 450 degrees. Cut 4 squarish pieces of foil. Distribute salted zucchini among foil sheets. Pour 1 Tbs. mirin or white wine over each mound. Pat fish dry with paper towels; season and place on zucchini. Spoon quarter of tomato mixture over each fillet. Carefully close-up each foil packet and place on baking sheet.
- 4
4. bake packets for 15 minutes. Carefully open packets, allowing steam to escape away from you.
Source: SK Yoon
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