Cod with Shallot and Parsley
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Spring is here and we are very fortunate to have such a vast selection of fresh fruits and vegetables nicely displayed at our groceries stores that it makes it fun to cook. On my last trip to the grocery store, and that is a daily occurrence, I picked up some wonderfully fragrant tomatoes to make a fresh, and yet light tomato sauce.
While you can warm up the fresh tomatoes during the cooking process, I decided to cook mine slightly longer and add fresh cherry tomatoes at the last minute. We enjoyed the consistency and full flavor.
For the fish, we created a bed of grapefruits, small change from the usual lemons and also because I have a huge tree in the backyard.
The combination of the flavors between the pasta and the fish, married well.
1 shallot, peeled and finely chopped
¼ cup of finely chopped flat leaf parsley
1 tablespoon olive oil
1 rind of a grapefruit
Juice of 1 lemon
Juice of 1 grapefruit
Salt and pepper
1 grapefruit cut in very thin slices
1 cup cherry tomatoes halved
4 cod fillets
1. Preheat the oven at 375°. Cover the bottom of a cookie sheet with aluminum foil. Place the sliced grapefruits slices over it and sprinkle with salt and pepper. Place the cod fillets over it.
2. Over medium heat place a small skillet with olive oil. Once warm add the shallots and sauté until translucent. Add the parsley, grapefruit rind and juices from lemon and grapefruits. Sautee for 5 minutes and remove from the heat. Spread mixture over fish and place the cherry tomatoes over the whole dish.
3. Place in the oven for 15 to 20 minutes or until done.
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