Serves: 4
Ingredients:
Four 5-ounce cod fillets
1 tablespoon, plus 1 teaspoon butter, softened
1 tablespoon, plus 1 teaspoon bread crumbs
1 tablespoon chopped parsley
2 cups white wine
4 dozen Maine mussels
1½ cups tomato sauce, preferably homemade
2 teaspoons finely chopped capers
2 teaspoons minced garlic
2 teaspoons finely chopped anchovies
Red pepper flakes
¼ cup diced potato
¼ cup shaved fennel
Olive oil
Salt and freshly ground pepper
Lemon wedges
Procedure:
1. Preheat oven to 375°F.
2. Butter a cookie sheet or shallow baking dish large enough to hold the fish fillets; add the fish and sprinkle with salt and pepper. Rub the fish with the softened butter and coat with bread crumbs. Sprinkle parsley evenly over the top.
3. Pour 1 cup of white wine in the bottom of the pan, place the pan in the oven and roast fish for 8 to 12 minutes, or until it is opaque and firm. Coat the bottom of a large sauté pan with olive oil.
4. Add capers, garlic and anchovies and stir until garlic is fragrant and capers are toasted. Add potato and fennel and sauté for 1 minute.
5. Add mussels, tomato sauce, red pepper flakes and the remaining 1 cup of white wine. Cover the pan and simmer until all the mussels are open, watching carefully to make sure you do not overcook them.
6. To serve, place mussels around the perimeter of four large shallow bowls. Place some of the sauce in the bottom of the bowl and lay a piece of the fish on top. Drizzle with more olive oil if desired and serve with lemon wedges.
Recipe Type: AuthenticIngredients:
Four 5-ounce cod fillets
1 tablespoon, plus 1 teaspoon butter, softened
1 tablespoon, plus 1 teaspoon bread crumbs
1 tablespoon chopped parsley
2 cups white wine
4 dozen Maine mussels
1½ cups tomato sauce, preferably homemade
2 teaspoons finely chopped capers
2 teaspoons minced garlic
2 teaspoons finely chopped anchovies
Red pepper flakes
¼ cup diced potato
¼ cup shaved fennel
Olive oil
Salt and freshly ground pepper
Lemon wedges
Procedure:
1. Preheat oven to 375°F.
2. Butter a cookie sheet or shallow baking dish large enough to hold the fish fillets; add the fish and sprinkle with salt and pepper. Rub the fish with the softened butter and coat with bread crumbs. Sprinkle parsley evenly over the top.
3. Pour 1 cup of white wine in the bottom of the pan, place the pan in the oven and roast fish for 8 to 12 minutes, or until it is opaque and firm. Coat the bottom of a large sauté pan with olive oil.
4. Add capers, garlic and anchovies and stir until garlic is fragrant and capers are toasted. Add potato and fennel and sauté for 1 minute.
5. Add mussels, tomato sauce, red pepper flakes and the remaining 1 cup of white wine. Cover the pan and simmer until all the mussels are open, watching carefully to make sure you do not overcook them.
6. To serve, place mussels around the perimeter of four large shallow bowls. Place some of the sauce in the bottom of the bowl and lay a piece of the fish on top. Drizzle with more olive oil if desired and serve with lemon wedges.
Recipe Author: Chef Lee Skawinski, Chef/Owner of Vignola Cinque Terre
Original Photograph By: Vignola Cinque Terre
Photograph Retouched By: Recipe Spy
Restaurant: Vignola Cinque Terre, 10 Dana Street, Portland, Maine
Source: www.mediabistro.com/portfolios/samples_files/1022108_bDOENxM7ebG0Y7JY12xlD6xHI.pdf