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Fritto Misto

Fritto Misto

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Yield: 6 to 8 as appetizer

Adapted from: ATK

Fritto misto is a traditional Italian antipasto. This version, typical of the peninsula’s coastal cuisine, stars a mélange of seafood and vegetables. We tossed shrimp, cod, and squid in flour to absorb their surface moisture, which in turn helped the batter cling. For the vegetables, we used low-moisture broccoli rabe and fennel, which fried up golden brown and retained their crispiness since they didn’t leach much moisture after cooking. Replacing some of the water in a traditional fritto misto batter with olive oil created a coating with a lacier, finer texture. After frying the components in separate batches from lowest to highest moisture content, we held them in a 200°F oven to keep the fritto misto warm. Cook: 90 Chilling: 45

Calabrian aioli:

  • 1cup mayonnaise
  • 2TBS minced fresh parsley
  • 1TBS grated lemon zest plus 3 TBS juice
  • 1TBS jarred crushed Calabrian chilis
  • 2garlic cloves, minced
  • 1tsp Dijon mustard
  • ¼tsp cayenne pepper

Batter:

  • 1½cups AP flour
  • ½cup cornstarch
  • 2¼tsp kosher salt
  • 2tsp baking powder
  • 1tsp paprika
  • ¼tsp cayenne pepper
  • 1⅔cups water
  • ½cup extra-virgin olive oil

Fritto misto:

  • 8oz large shrimp (26 to 30 per lb), peeled and deveined, tails left on
  • 8oz skinless cod fillets (½ inch thick), halved lengthwise and cut crosswise into ½-inch strips
  • 8oz squid, bodies sliced crosswise ¾ inch thick, extra-long tentacles trimmed to match length of shorter ones
  • 8oz sea scallops, (optional)
  • ½tsp kosher salt
  • ¾cup AP flour
  • 2quarts vegetable oil for frying
  • 12oz broccoli rabe, trimmed (8 pieces)
  • 1large fennel bulb, fronds minced, stalks discarded, bulb halved lengthwise and sliced ¼ inch thick
  • 1lemon, halved lengthwise and sliced ¼ inch thick (optional), plus lemon wedges for serving
  • 20large basil leaves (optional)


For the Calabrian aioli:

Combine all ingredients in bowl. Season with salt to taste and refrigerate until needed.

For the batter:

Whisk flour, cornstarch, salt, baking powder, paprika, and cayenne together in large bowl. Add water and oil and whisk until smooth (batter will be thin). Cover and refrigerate for at least 45 minutes or up to 1 hour.

For the fritto misto:

Adjust oven rack to middle position and heat oven to 200°F. Set wire rack in rimmed baking sheet and place in oven. Set wire racks in 2 more rimmed baking sheets and line one with triple layer of paper towels.

Pat seafood dry with paper towels and sprinkle with salt. Place flour in medium bowl. Add shrimp and toss to coat evenly. Gently shake off excess flour and place shrimp in single layer on unlined rack. Repeat with remaining seafood. Refrigerate until needed.

Heat oil in large Dutch oven over medium heat to 350°F. Remove batter from refrigerator. Holding half of broccoli rabe by stems, dip into batter. Shake gently to let any excess batter drip back in bowl, then carefully add to oil 1 piece at a time. Cook until golden brown, 2 to 3 minutes, flipping pieces halfway through cooking. Using tongs or spider skimmer, transfer broccoli rabe to paper towel–lined rack and season lightly with salt. Return oil to 350°F and repeat with remaining broccoli rabe. While second batch cooks, transfer first batch to prepared rack in oven.

Return oil to 350°F. Transfer fennel to batter, tossing gently to coat. Using tongs, remove fennel 1 piece at a time, allowing excess batter to drip back into bowl, add to oil. Cook until golden brown for 2 to 3 minutes, flipping pieces halfway through cooking. Transfer fennel to paper towel–lined rack and season lightly with salt. Transfer to prepared rack in oven.

Return oil to 350°F. Transfer shrimp to batter, tossing gently to coat. Remove shrimp 1 piece at a time, allowing excess batter to drip back into bowl, add to oil. Cook, stirring gently as needed to prevent sticking, until golden brown, 2 to 3 minutes. Transfer shrimp to paper towel–lined rack and season lightly with salt. Transfer to oven with broccoli rabe and fennel. Repeat coating, frying, and resting remaining seafood (cook cod, then scallops, then calamari) in same manner, returning oil to 350°F between batches and replacing paper towels as necessary.

Transfer lemon slices, if using, to batter, toss gently to coat. Remove slices 1 piece at a time, allowing excess batter to drip back into bowl, add to oil. Cook, stirring gently as needed to prevent sticking, until golden brown, for about 2 minutes. Transfer to paper towel–lined rack. Remove Dutch oven from heat. Arrange fried seafood and vegetables on large platter. Add basil leaves, if using, to still-hot oil and cook until crispy, 20 to 30 seconds. Transfer to paper towel–lined rack.

Garnish fritto misto with fried basil, if using, fried lemon slices, if using, and fennel fronds. Serve, passing aioli and lemon wedges separately.

Baked Scrod

Baked Scrod

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Yield: 2 Servings

Adapted from: Jim Murray / Nimrod

Scrod is often misconceived as being a type of fish. ‘Scrod,’ however, is a New England term that refers to any white fish that has been split and boned before sale, typically cod or haddock. Jim Murray of The Nimrod cooks a Cape Cod classic of scrod baked with a scallion and parsley flavored and lemon butter and a golden breadcrumb topping. Jim’s secret to baking fish that can be easily removed to a plate without falling apart. Pour some white wine around outside of the fish. The wine will not only create steam to aid in cooking but prevent the fish from sticking to the dish.

For the lemon butter:

  • 2TBS butter
  • 2TBS shallots, minced
  • 1TBS fresh parsley, chopped
  • juice of 1 lemon, about 2 TBS
  • salt & pepper for seasoning

For the fish:

  • 1lb scrod fillet (white fish – cod, haddock or pollock)
  • ¾cups unseasoned breadcrumbs
  • ¼cup (½ stick) melted butter
  • 1tsp paprika
  • pinch of dried thyme
  • salt & pepper for seasoning
  • ¼cup dry white wine


Make lemon butter:

Melt 2 TBS butter in a sauté pan over medium heat

Add shallots and sauté until softened, 1-2 minutes. Remove from heat.

Add chopped parsley and lemon juice, mix well and set aside.

Assemble & bake:

Preheat regular oven to 450ºF, convection oven to 425ºF.

In a bowl mix ¼ cup melted butter, breadcrumbs, paprika, salt, pepper, thyme.

Place fish on an oven-safe plate or baking dish. Pour 2 TBS of lemon butter over the fish. Pat top of fish with about ⅓ cup of breadcrumb mixture.

Pour an additional 1 TBS lemon butter atop breadcrumbs.

Pour white wine around outside of fish in baking dish. Bake 12-15 minutes, until crumb topping is golden brown.

Roast Cod

Roast Cod

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with Sweet Peppers and Olives

Sheet Pan Dinners

Yield: 3 to 4 Servings

Adapted from NY Times

Quick to make and very pretty to behold, this easy weeknight dish has more verve than most. The roasted bell peppers turn sweet and golden, while olives add a salty note that goes nicely with the mild, flaky fish and a garlicky parsley dressing. If you can’t find hake, cod or flounder make fine substitutes, though you may have to adjust the roasting time. The thicker the fillets, the longer they will take to cook.

  • 1small bunch fresh lemon or regular thyme
  • 1½lb fish fillets (cod, haddock)
  • ½tsp fine sea salt, more as needed
  • pepper
  • 3large bell peppers, preferably 1 red, 1 orange and 1 yellow, thinly sliced
  • 4½TBS extra-virgin olive oil, more for drizzling
  • ¼cup pitted, sliced black or green olives, or use a combination
  • 1tsp sherry vinegar
  • 1garlic clove, grated
  • 1cup loosely packed Italian parsley leaf, chopped

Heat oven to 400°F. Pull 1 TBS thyme leaves off the bunch and finely chop.

Season Fish:

Season fish all over with a large pinch or two of salt and pepper and rub with chopped thyme leaves. Let rest at room temperature while you prepare peppers.

Prepare Peppers:

Spread peppers on a half-sheet pan and toss with 1½ TBS oil, ½ tsp salt and the pepper. Top peppers with the remaining thyme sprigs.

First Bake:

Roast, tossing occasionally, until peppers are softened and golden at the edges, 15 to 20 minutes.

Second Bake:

Increase oven temperature to 500°F. Push peppers to the edges of the pan, clearing a space in the center. Lay fish out on that empty space and drizzle with oil. Scatter olives over the top of fish and peppers. Roast until fish turns opaque and is cooked through, 10 to 14 minutes.

Dressing:

Meanwhile, combine vinegar, garlic and a pinch of salt in a bowl. Whisk in the remaining 3 TBS olive oil, then whisk in parsley. Taste and add more salt or vinegar, or both, if needed.

Serve:

Serve fish and peppers drizzled with vinaigrette.

Mexican Pan Seared Cod

Mexican Pan Seared Cod

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Yield: 4

Adapted from: https://beyondmeresustenance.com/pan-seared-

This Pan-Seared Fish features Mexican-spiced firm, white fish with fresh tomatoes, onion, and jalapeños with a hint of citrus.

  • 24oz cod, barramundi or tilapia
  • 2tsp cumin
  • 1tsp chili powder or smoked paprika
  • 1tsp garlic powder
  • 1tsp fine sea salt
  • 1TBS oil
  • ½cup grape tomatoes
  • ½medium onion, sliced thin
  • 3cloves garlic, minced
  • 1cup chicken stock
  • 1jalapeno, minced or sliced thin
  • ¼cup mixed juice, orange, lime, lemon, etc. (I used 1/4 cup fresh orange, 1 TBS lemon, 1 TBS lime)
  • ½tsp sea salt
  • fresh ground pepper


Prepare the fish:

Combine the ground cumin, smoked paprika or chili powder, garlic powder and sea salt. Spread out on a plate. Press the fish fillets into the spice rub to generously coat each piece on both sides.

Start the fish:

To a heavy skillet over medium-high heat, add a drizzle of oil or butter. Place fish portions in the hot pan. Cook for 2 to 3 minutes.

Finish the fish:

Gently lift the edge of the fillets to check for doneness. The fish should be white on at least the side against the heat. Turn carefully with a flat spatula. Cook another 2 to 3 minutes. Remove from the pan and set aside.

Sauté the tomatoes and aromatics:

Add the grape tomatoes to the skillet over medium-high heat. Cook until you see a good amount of brown blistering or even bursting. Add the onion. Sauté for 2-3 minutes until onions soften. Add garlic and sauté for 30 seconds.

De-glaze:

Add the broth to the skillet. Bring to a boil and reduce by about half.

Finish the pan sauce:

Add the jalapeño (optional, can be added at serving) and citrus juice. Season with sea salt and fresh ground pepper. Simmer for 5 minutes.

Serve:

Add the cooked fish to plates. Spoon sauce over the top. Garnish with chopped fresh cilantro and/or scallions as desired.

Serve with a rice of your choice.

Parmesan-Crusted Cod

Parmesan-Crusted Cod

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with Herbed Potatoes and Carrots

Yield: 2

Cod fillets topped with an herbed panko and Parmesan crust, nicely browned in the oven.
Prep: 10 Cook: 35

  • 12oz Yukon gold potatoes
  • 2cloves garlic
  • 1carrot
  • 1lemon
  • ¼oz parsley
  • ¼cup parmesan cheese
  • 1tsp dried oregano
  • ¼cup panko breadcrumbs
  • 12oz cod
  • salt & pepper
  • 4tsp olive oil
  • 1TBS butter

Boil potatoes:

Wash and dry all produce. Preheat oven to 400°F. Cut potatoes into 1-inch cubes. Put in a medium pot with enough water to cover by an inch and a large pinch of salt. Bring to a boil and cook until pierced easily with a knife, about 15 minutes (keep an eye on time— you’ll be adding carrots to the pot after 10 minutes).

Prep:

Meanwhile, mince or grate garlic. Peel carrot and cut into 2-inch-long pieces. Quarter each piece lengthwise to create sticks. Zest lemon, then cut into wedges. Pick parsley leaves from stems and roughly chop.

Make panko crust:

Combine Parmesan, oregano, lemon zest, panko, half the garlic, and a drizzle of olive oil in a small bowl. Season with salt and pepper.

Bake cod:

Pat cod dry with a paper towel. Place on a lightly oiled baking sheet. Brush each fillet with a drizzle of olive oil. Season with salt and pepper. Put a thick layer of panko crust on top of each, pressing to adhere. Bake in oven until cod flakes when poked with a fork, 10-12 minutes.

Tip: For an extra-crispy crust, heat broiler and broil baked fillets for an additional minute.

Finish carrots and potatoes:

After potatoes have boiled for about 10 minutes, add carrots to pot. Boil until just tender, 5- to 6-minutes. Drain. Return carrots and potatoes to pot. Toss in 1 TBS butter, remaining garlic, and a large pinch of parsley. Season with salt and pepper. Return pot to heat and toss until garlic is fragrant, 1- to 2-minutes.

Serve:

Divide carrots and potatoes between plates and serve next to cod. Garnish with remaining parsley and add a lemon wedge or two to each plate for squeezing over.

Sheet Pan Lemon-Pesto Cod

Sheet Pan Lemon-Pesto Cod

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with Roasted Potatoes & Green Beans

Yield: 2
Adapted from Blue Apron

Flaky cod with creamy lemon pesto and crunchy almond breadcrumbs, roasted it in the oven to achieve an irresistibly crispy, golden brown crust. It’s the perfect accompaniment to the simple sides of roasted green beans and potatoes (with more lemon pesto for dipping).
Time: 35

  • 26-8 oz cod fillets
  • ⅓cup basil pesto
  • 1lemon
  • 2TBS mayonnaise
  • ¼cup panko breadcrumbs
  • ¾lb potatoes
  • 6oz green beans
  • 2TBS sliced roasted almonds


Prep:

Preheat the oven to 450°F.

Wash and dry the fresh produce.

Cut the potatoes into ¼-inch rounds.

Cut off and discard any stem ends from the green beans.

Zest the lemon to get 2 tsp.

Quarter and de-seed the lemon.

Roughly chop the almonds.

In a bowl, combine the pesto, mayonnaise, and the juice of 2 lemon wedges. Season with salt and pepper.

In a separate bowl, combine the breadcrumbs, lemon zest, and chopped almonds.

Roast the potatoes:

Line two sheet pans with foil or parchment. Transfer the potato rounds to one sheet pan. Drizzle with olive oil, season with salt and pepper. Toss to coat and arrange in an even layer. Roast 19 to 21 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Roast the fish & green beans:

Meanwhile, transfer half the creamy pesto to a separate bowl, set aside for serving.

Transfer the green beans to the remaining sheet pan, drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer on one side.

Lightly oil the other side of the sheet pan.

Pat the fish dry with paper towels, season with salt and pepper on both sides. Transfer to the oiled portion of the sheet pan.

Evenly top the fish with the remaining creamy pesto, then top with the almond breadcrumbs (pressing gently to adhere).

Season with salt and pepper. Roast 12 to 15 minutes, or until the fish is cooked though, and the green beans are tender when pierced with a fork. Remove from the oven.

Finish the green beans:

Evenly top the roasted green beans with the juice of 1 lemon wedge (you will have extra), carefully stir to coat.

Serve:

Serve the roasted fish with the roasted potatoes and finished green beans.

Serve the reserved creamy pesto on the side. Enjoy!

Baked Cod/Haddock Crab Stuffing Topped

Baked Cod/Haddock Crab Stuffing Topped

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Yield: 4
Scott Nowell

You might use frozen lump crab. It’s lumpier… This is a very nice way to serve a baked fish.

Precooked portion of stuffing:

  • 2TBS olive oil
  • 1stalk celery, finely chopped
  • 2green onions, finely chopped
  • 1tsp minced garlic

Remainder of stuffing:

  • 26 oz cans lump crabmeat, drained
  • 1cup Panko bread crumbs
  • 1big pinch salt
  • ¼tsp ground black pepper
  • 1egg, beaten
  • ¼cup grated Romano cheese
  • 1TBS fresh lemon juice
  • 1Roma tomato, seeded and diced

Fish:

  • 4TBS butter, melted
  • 46- to 8-oz haddock or cod fillets

Preheat the oven to 425°F. Lightly grease a 9- x 13-inch baking dish.

Crab stuffing:

Heat olive oil in a skillet over medium heat.

Add celery, green onion and garlic, and cook and stir for a few minutes until soft. Remove from heat and let sit to cool for a few minutes.

Stir in the crabmeat, bread cubes, egg, Romano cheese, lemon juice, and tomato. Season with salt and ¼ tsp of pepper and mix until well blended.

Fish:

Lay the fish fillets in the prepared baking dish. Season both sides with salt and pepper and then brush each one with melted butter.

Spread the crab mixture over the fish. Drizzle with any leftover melted butter. You can also drizzle olive oil.

Bake for 20- to 30-minutes in the preheated oven until the top has browned and the fish reaches 140°F.

Baked Cod with Garlic & Herb Ritz Crumbs

Baked Cod with Garlic & Herb Ritz Crumbs

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Yield: 4 Servings
Adapted from ATK

Cod. Not quite haddock, but darned good. Topped with a garlic, lemon, butter crumb mixture and it’s like being back east.

Fish:

  • olive oil
  • 4center-cut boneless, skinless cod fillets (6 to 8 oz each)
  • Kosher salt and black pepper

Herb crumb mixture:

  • ½cup Ritz cracker crumbs (15 crackers)
  • ⅓cup panko bread crumbs
  • 2TBS minced fresh parsley
  • 2tsp minced garlic (2 cloves)
  • 1tsp grated lemon zest
  • 3TBS unsalted butter, melted
  • ¼cup dry white wine
  • 2TBS freshly squeezed lemon juice
  • Lemon wedges, for serving

Preheat the oven to 400°F.

Pour 2 TBS olive oil or 1 TBS oil and 1 TBS melted butter in a 9×9-inch ceramic baking dish (it should be just big enough to hold the fish) and tilt the dish to coat the bottom with oil. Place the fish fillets in the dish and turn to coat both sides with the oil. Season the fish with salt and pepper and bake for 10 minutes.

Meanwhile, combine the cracker crumbs, panko, parsley, garlic, lemon zest, and 1 tsp salt in a small bowl. Add the melted butter and stir until evenly moistened. Set aside.

Coat with crumb mixture:

Remove the fish from the oven and pour the wine and lemon juice directly on the fillets. Pat the crumb mixture evenly onto the fillets, pressing gently to help them adhere. (Don’t worry if some crumbs get into the sauce!)

Return the pan to the oven for 12 minutes, until the fillets are just cooked through in the center, depending on the thickness of the fish. Sprinkle with salt and serve hot with the pan juices and lemon wedges.

Side dish suggestions:

Vegetables Starches
Sauteed Zucchini Parsley Potatoes
Green Beans Mashed Potatoes
Broccoli Baked Potato
Asparagus Noodles or Couscous

Creamy Cod and Potato Gratin

Creamy Cod and Potato Gratin

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with Green Beans & Cheddar Bay Biscuits

Yield: 2 Servings
Adapted from Food Wishes

Chef John got a Food Wish for a classic creamed cod recently, but instead of doing the traditional version, he decided to make it a little bit fancier and refined and present basically all the same ingredients, but in an individual-sized, beautifully browned and bubbling, gratin form.

Variation: Instead of mashed potato, try sliced potatoes.

Vegetables:

  • 12oz russet potatoes, peeled
  • 6oz green beans
  • 2pinches cayenne pepper, divided, or to taste
  • salt to taste

Fish & sauce:

  • 2(6- to 8-oz) cod fillets
  • 7TBS unsalted butter, divided
  • 2TBS finely chopped shallot
  • 1cup heavy cream
  • 2tsp lemon zest
  • 1TBS fresh lemon juice
  • 1TBS chopped fresh tarragon
  • 2tsp freshly grated Parmigiano Reggiano, or to

For the biscuits:

  • 2cups AP flour
  • 1TBS sugar
  • 1TBS baking powder
  • 2tsp garlic powder
  • 1tsp kosher salt
  • ¼tsp cayenne pepper, optional
  • 1cup buttermilk
  • ½cup unsalted butter, melted
  • 1½cups shredded sharp cheddar cheese

For the biscuit topping:

  • 3TBS unsalted butter, melted
  • 1TBS chopped fresh parsley leaves
  • ½tsp garlic powder

Adjust shelves to middle and top rack and preheat oven to 450°F. 

Line a baking sheet with parchment paper or a silicone baking mat, set aside.

Prep

Adjust shelves to middle and top rack and preheat oven to 450°F. 

Line a baking sheet with parchment paper or a silicone baking mat, set aside.

Grease 2 individual-sized casserole or baking dishes with 1 TBS butter. Place both dishes on a baking sheet.

Wash and dry produce.

Trim green beans.

Peel, halve and mince shallot.

Zest and quarter lemon.

Pick leaves from tarragon and chop.

For Mashed Potatoes:

Place potatoes in a large pot of well-salted water and bring to a boil over high heat. Reduce heat and simmer gently until tender, about 20 minutes.

Drain potatoes well and return to the pot. Add a pinch of cayenne, salt, and 4 TBS butter. Mash until smooth.

For Sliced Potatoes:

Peel the potatoes and slice using a mandolin to 1/8 to 1/4-inch slices. Placed sliced potatoes in a pot and fill with water until potatoes are covered. Add 1 tsp salt to the water. Bring to a boil, reduce heat and simmer gently until almost done.

Drain the sliced potatoes.

While potatoes simmer, trim, bone, and cut the cod fillets across into 2-inch pieces.

Transfer about ⅔ cup of the mashed or sliced potatoes into each of the prepared dishes. Smooth out evenly and make a shallow depression with a spoon down the middle. Set aside.

Make biscuits:

In a large bowl, combine flour, sugar, baking powder, garlic powder, salt and cayenne pepper, if using.

In a large glass measuring cup or another bowl, whisk together buttermilk and butter. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Gently fold in cheese.

Working on a lightly floured surface, knead the dough 3- to 4-times until it comes together. Using a rolling pin, roll the dough into a 1¼-inch thick rectangle. Cut out 10-12 rounds using a 2½-inch biscuit or cookie cutter. Set aside until time to bake fish.

Sauce and fish prep:

Heat remaining 2 TBS butter in a deep 10-inch skillet over medium-high heat. Cook the shallots in the hot butter with a pinch of salt until they just start to turn golden, 3 to 4 minutes.

Add cream, lemon zest, and a pinch of cayenne, and bring to a simmer.

Add cod and wait for the sauce to come back to a simmer. Cook for 1 minute, while basting with the sauce; turn fish and cook for 1 minute more.

Off the heat, pour in lemon juice and stir for about 30 seconds.

Divide the pieces of cod over the potato. Add enough sauce to just cover the fish and return the pan to the stove.

Thicken sauce:

Bring sauce to a boil over medium-high heat and cook until the sauce reduces and thickens, 1 to 2 minutes. Turn off the heat and stir in tarragon.

Spoon the thickened sauce over the cod. Add a light dusting of Parmigiano Reggiano cheese.

Bake fish and biscuits:

Bake in the center of the preheated oven until cod is cooked through and the sauce is browned and bubbling, 10 to 15 minutes. Let rest for 5 minutes before serving.

Place biscuits into oven and bake for 10-12 minutes, or until golden-brown.

For the biscuit topping:

Whisk together butter, parsley and garlic powder in a small bowl. Working one at a time, brush the tops of the biscuits with the butter mixture.

Side dish suggestions:

Vegetables Starches
Green Beans Cheddar Bay Biscuits
Asparagus Dinner Rolls
Broccoli Buttermilk Drop Biscuits
Sauteed Zucchini  

Tuscan Fish – w/o Packets

Tuscan Fish – w/o Packets

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Yield: 4 Servings
Adapted from Taste of Home & others

This makes a wonderful, flavorful dish. It was a variation of ‘fish en papillote’, (fish in paper). It has morphed into a baked Tuscan Fish dish.

I found the “original” recipe in three different places by three different authors, all exactly the same with the same introduction: “I was given this recipe by a professional chef, but have adapted it…”. The original source is suspect.

I have made some changes as well, such as adding parchment. Wine and lemon don’t play well with aluminum foil and can cause an off flavor.

Well, the newest version eliminates the packet. It’s a waste of foil and parchment.

  • 1-2cans (15 oz) white beans, like great northern, cannelloni or navy, drained and rinsed
  • 3-4plum tomatoes, chopped
  • 1small zucchini, quartered & sliced 1/2-inch thick
  • 1medium onion, chopped or 6 oz cherry tomatoes, halved
  • 1garlic clove, minced
  • ¼cup white wine
  • ¾tsp salt, divided
  • ¼tsp pepper, divided
  • 46 oz white fish fillets, such as cod or haddock
  • 1medium lemon, cut into 8 thin slices

Optional:

  • 12peeled and deveined shrimp or 12 scallops (or 6 of each)

Preheat oven to 400°F.

Place the chopped onion in a small bowl and microwave for 2 to 3 minutes, otherwise it is too crisp.

In a large bowl, combine beans, tomatoes, zucchini, onion, garlic, wine, microwaved onion, 1/2 teaspoon salt and 1/8 teaspoons pepper.

Rinse fish and pat dry. Place the fillets in a wide shallow baking dish.

Optional: Add 3 shrimp or scallops on top of each fillet.

Season fish with remaining salt and pepper. Spoon bean mixture over fish; top with lemon slices. Cover the baking dish and transfer to a baking sheet.

Note: Can be prepared ahead and refrigerated until it is time to bake.

Bake until fish just begins to flake easily with a fork and vegetables are tender, 15-20 minutes.

There is delicious juice in the baking dish that would love to be soaked up in a dense bread like a plain, multigrain or sourdough boule.