{"id":85045,"date":"2019-01-13T12:29:15","date_gmt":"2019-01-13T17:29:15","guid":{"rendered":"http:\/\/www.thevalleyledger.com\/?p=85045"},"modified":"2019-01-13T12:29:15","modified_gmt":"2019-01-13T17:29:15","slug":"a-tale-of-two-fish-baked-salmon-cod-recipes-by-joe-scrizzi","status":"publish","type":"post","link":"https:\/\/www.thevalleyledger.com\/?p=85045","title":{"rendered":"A Tale of Two Fish… Baked Salmon & Cod Recipes – By Joe Scrizzi"},"content":{"rendered":"

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Baked Salmon & Cod<\/strong><\/p>\n

\"Baked<\/a>
Baked Salmon & Cod Preparation<\/figcaption><\/figure>\n

Since Winter hasn\u2019t shown up yet, I\u2019ve noticed local Farmers Markets still have a lot of assorted greens & other veggies every weekend. I usually get first taste of these items in late Spring around May time frame. Each weekend I pick a select group of veggies for a weeks\u2019 worth of meals.<\/p>\n

I picked up a Salmon & Cod to pair with the Carrots, Chard & Fresh Garlic.<\/p>\n

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Fish Prep<\/u><\/strong>:<\/p>\n

8ozs Fresh Cod Filet<\/p>\n

5ozs Fresh Salmon Filet<\/p>\n

\u00bd C. Dry White Wine<\/p>\n

\u00bd Large Orange, Juiced<\/p>\n

\u00bd Large Orange, sliced<\/p>\n

Fresh Pepper<\/p>\n

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Veggie Prep<\/u><\/strong>:<\/p>\n

4 Med. Carrots, scrubbed\/rough cut<\/p>\n

8ozs Chard\/Spinach or Kale, rough chopped<\/p>\n

1 15oz Can White Beans, rinsed & drained<\/p>\n

Mustard, Butter, Olive Oil, Chopped Garlic, S&P, Fresh Rosemary, Lemons, Oranges, Chopped Parsley.<\/p>\n

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Preheat oven to 350deg. F.<\/p>\n

Place white wine and juice of \u00bd an orange in baking dish. Add few grinds of black pepper. Top with fish (Pic 1). Lay half slices of orange on top of fish, add more pepper and place in oven for 10 to 15 mins. Do not cover.<\/p>\n

Add carrots to pot of water and bring to boil. Add 1 T. olive oil & 1 T. chopped garlic to medium skillet. Saut\u00e9 garlic until it sizzles, add drained beans and spread out in a single layer. Add fresh rosemary and let beans brown slightly. Once garlic becomes fragrant, stir beans, garlic and rosemary until heated through.<\/p>\n

Warm 2 T. olive oil and 2 T butter in medium skillet. After a few minutes add 1 T. chopped garlic and saut\u00e9 for a few mins until fragrant. Add in Chard and give a quick stir to coat the leaves. Check doneness of carrots, drain and top with 3 T. butter & 2 T. Dijon mustard, cover to allow butter to melt. Check fish for flakiness. When ready, turn off oven and let baking dish sit in oven to cool slightly, while veggies are being plated.<\/p>\n

Chard will only take a few mins to cook\/wilt. Toss carrots with Mustard-Butter and plate as in pictures. Adjust seasonings, if needed. Garnish with chopped parsley and sliced lemons or oranges.<\/p>\n

TIPS:<\/u><\/strong><\/p>\n

All 3 veggies go well with both fish dishes. You can even mix the white beans with the cooked chard and lay fish on top.<\/p>\n

Leftover fish can be used in soups, salads, sandwiches\/sliders.<\/p>\n