October 3, 2011

Pan Crisped Cod

Crowd-Pleasing Seafood

20 minutes

10 minutes

“We laughed when Grandma said that the crispy cod was served on a "bed" of savory vegetables.”

1
Sprinkle the cod with 1/2 teaspoon salt and the pepper. Heat 1 tablespoon oil in a large skillet until hot. Add the cod, skin side down. Reduce heat to medium and fry until the skin crisps, about 5 minutes. Turn the cod over and cook until the fish is opaque, 1 to 2 minutes longer, depending on thickness. Remove the cod from the skillet and set aside, skin side up.
2
Meanwhile, chop the eggplant into 3/4-inch cubes. Slice the zucchini into 1/4-inch slices. Cut an “X” in the bottom of tomatoes. Place the tomatoes in a medium bowl. Carefully pour boiling water over the tomatoes; let stand in the hot water for 30 seconds. Remove the tomatoes from the hot water. Peel, deseed and slice the tomatoes.
3
Heat 2 tablespoons oil in the skillet over low heat. Add the, shallots, eggplant and zucchini. Fry for 3 minutes. Add the tomatoes, chopped parsley, vinegar and the remaining salt and oil. Cook for 2 minutes. Arrange the vegetables on 4 plates and top with the cod. Garnish with the parsley sprigs and serve.

Sometimes Grandma substituted carrots, cut into matchsticks, for the peeled tomatoes.

Start this meal with a mixed leaf salad and end with peaches topped with fresh whipped cream.

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