Thursday, December 15, 2011

Baked Cod Pairing

Beginning in the new year I am going to try and do a wine and food pairing on Thursdays.  Depending on my weekly schedule and time to spend at the stove will dictate.  I don't want to wait until then to share this wonderful dish and pairing.

So often when I go to get fish I end up with Salmon.  It's easy, I like it, but I wanted to be different on this trip to Adams so I purchased Cod.  As much as I like Fish and Chips, we try not to fry at our house.  Chef Debbie as she's called in our house (not me) made a curried cod for us and it's quite easy, but I wasn't feeling the curry coming on.

I looked to see what I had in my fridge and Paul suggested cooking it in the iron skillet in the oven.  Here is what I came up with and it was delicious!  I paired it with a Dr. Konstantin Frank 2010 Gruner Veltliner.  What a great pairing and dinner it was.  Served with rice and green beans.

2 tbs olive oil
2 medium onions sliced thin
1 clove garlic chopped
1 cup dry white wine (I used Clinton Vineyards Seyval Blanc)
1 1/4 pounds of cod. (I cut it in 6 pieces)
3 tsp fresh thyme
1/2 tsp kosher salt
1/2 tsp black pepper
1 cup panko bread crumbs
2 tbs fresh chopped parsley
1/2 tsp paprika
1/2 tsp garlic power
1 cup shredded Gruyere Cheese

Preheat oven to 400 degrees. In a small dish combine panko, parsley, paprika and garlic powder, stir and set aside. Heat olive oil in a large ovenproof skillet (I used an iron skillet) over medium high heat.  Add onions and garlic and saute about 7 - 10 minutes until softened.  Add wine and cook about 4 minutes.  Place cod on top of the onions and sprinkle with thyme, salt and pepper.  Cover pan with foil and bake for 12 minutes.  Take pan out of oven and sprinkle panko mixture over the fish and top with the cheese.  Bake uncovered 10 more minutes.
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