I want to share this recipe that I prepared a couple weeks ago. It is a wonderful light dish that goes well with any vegetable. I served roasted potatoes and steamed artichokes with it. The recipe is from "The Cook's Encyclopedia of Four Ingredient Cooking" by Joanna Farrow. I did change it slightly though, it called for Haddock fish, which is expensive and hard to find. I instead bought cod fish for it.
A note about buying fish: Overfishing and trawling have drastically reduced the number of cod in the Atlantic Ocean and destroyed its sea floor. A better choice is Pacific cod (a.k.a. Alaska cod); it is more sustainably fished and has a larger, more stable population, according to Monterey Bay Aquarium Seafood Watch. I always try and buy sustainable seafood. Marine Stewardship Council is a great organization that provides labels and information on fishery companies that are operating in a environmentally responsible way. When you buy seafood with the Marine Stewardship Council blue ecolabel on it, you will know that this fish was caught in a sustainable and ocean friendly way. I am also very blessed with a brother who is a fly fisherman and occasionally brings me fresh caught fish. He of course catches his fish in a sustainable way too!
COD WITH FENNEL BUTTER (The Cook's Encyclopedia of Four Ingredient Cooking by Joanna Farrow)
Ingredients: (4 servings)
1 1/2 pounds cod fillet (or haddock), skinned and cut into 4 portions
1/4 cup of butter
3 tablespoons coarsely chopped fennel
Preheat the oven to 425°F. Season the fish on both sides with salt and pepper. Melt one-fourth of the butter in a skillet, preferably nonstick, and cook the fish fillets over medium heat briefly on both sides.
Transfer the fish to a shallow ovenproof dish. Cut four wafer-thin slices from the lemon and squeeze the juice from the remainder over the fish. Place the lemon slices on top and then bake for 15-20 minutes, or until the fish is cooked.
Meanwhile, melt the remaining butter in the skillet and add the fennel and a little seasoning.
Transfer the cooked fish to plates and pour the cooking juices into the herb butter. Heat gently for a few seconds, then pour the herb butter over the fish. Serve immediately!