Tipsy Cod Recipe

HOME Page

Appetizers
Soups
Salads
Fish & Seafood
Pasta
Rice
Other Grains
PIZZA
Legumes (Beans & Peas)
Zucchini
Other Vegetables
Poultry
Meat
Grilling & BBQ
Cheese
Sweets
Fruits
Breads
Breakfast
Lunch & Luncheon
Beverages
Condiments & Sauces
Preserves & Pickles

How To Guides
Dairy Free Recipes
Farrago

Celebrate Spring Ideas
Romantic Valentine's Day Ideas
Outdoor BBQ & Party Ideas

or click here to go to
Bella Rosa Vacation Rental

BikePro Parts & Accessories

iPhone, iPod, iPad
Repair Service

Being Green: staying local, reducing waste and recycling - local, locavore, recycle.

Become a Locavore-
Eat Local Foods

Links

Site Map

Fish & Seafood = 30 minutes or less
Citrus Salmon & Scallops
Tilapia with Lime and Cilantro Pesto
Poached Salmon with Snow Peas
Mahi Mahi with Crab & Spinach
Simply Baked Mahi Mahi
Albacore Tuna with Peppers & Onions
Salmon Sauté
Albacore with Charred Vegetables
Crispy Parmesan Snapper
Foil Wrapped Salmon
Thai Fish in Papillote
Tunisian Fish
Tilapia Tacos Supreme
Shortcut Tacos
Tuna with Tomato Sauce
Asian Tuna
Tipsy Cod
Fish Tacos
Spanish Red Snapper
Baked Salmon with Mushrooms
Spicy Cajun Shrimp
Mussels in Wine
Fish with Pasta
Cheddar Tuna Casserole
Heavenly Shrimp
Salmon Casserole
Tuna Casserole
Fish on the Grill
Grilled Salmon
Grilled Shrimp Skewers

Tipsy Cod

Contributed by: Melinda

Very easy and quick one dish meal. It makes a nice presentation and can be easily expanded to serve more. This amount is perfect for two people with no side dishes.

1 lb cod fillets (I like to pick up frozen cod at Trader Joes, but if you trust your market, try what they label as fresh)
Olive oil
1 fresh meyer lemon
1 small handful fresh parsley, chopped
1/3 - 1/2 cup white wine
1 large clove garlic, crushed (or smashed and remove before serving)
1 large onion, peeled, cut in half and sliced
2 zucchini, sliced on diagonal
Kosher salt
Black pepper

Thaw, rinse and pat dry fish fillets.
Cut into 3-4 approximately equal pieces
Sprinkle with salt and pepper on one side
Heat a large skillet and drizzle in a little olive oil
Place seasoned side of fish down in hot oil and sprinkle top with salt and pepper
Brown very lightly on each side, then remove to a plate and keep warm with foil tent
Bring skillet back to temperature and add sliced onion, garlic and zucchini
Sprinkle with a little salt and sauté over medium-high heat to get a little color
Place fish back into skillet on top of zucchini, add juice from half a lemon and white wine
Cover and cook until fish and zucchini are done. This will only take a few minutes, so be sure to watch it.
To serve, move fish to one side of skillet and make a mound of the vegetable in the center of a serving tray. Gently place fish fillets around the sides, leaning on the vegetable mound. Slice the remaining lemon half into pieces to place on the tray between each fish fillet, and sprinkle all with parsley.

Questions about this recipe?