So Many Dishes

Even though I was sick and out of action for less than a week, I feel so far behind. I’m trying to get caught up on some really good recipes.

When we first moved to Florida, in the 70s, we probably ate grouper more than any other fish. It was inexpensive, readily available, and frequently featured on restaurant menus. Occasionally we would catch one off one of the bridges in the Florida Keys. Grouper was, like many other species, overfished, and limits were placed on the catch. Inevitably, the price climbed steeply, and, even if we saw grouper in the market, we weren’t willing to pay what they were asking.

These days, cooking for just the two of us, I rarely buy even a pound of fish. Depending on the recipe, three-quarters of a pound is plenty for a meal. So Ken and I are more willing to “pay up” for good, fresh fish. When we headed to the fish counter at Whole Foods last Friday, though, we had cod or halibut in mind for the new recipe I planned to try. The fresh, local grouper and snapper in the case caught my eye, though, as both were on sale. After some debate, I decided the grouper would work perfectly, and that’s what we bought.

I had chosen to make baked cod with cherry tomatoes and artichokes from Cooking For Two from America’s Test Kitchen. I had picked up this cookbook several years ago but, right after I got it, our empty nest re-feathered when Alice moved back home. The cookbook has been sitting on the shelf, and even though it’s been two years since Alice moved out, I hadn’t taken a good look at the recipes in the book. Since we’re trying to make fewer leftovers, I definitely need to spend more time with this source.

The recipe is simple but elegant. It’s really a one-dish meal, with the fish cooked atop a mixture of vegetables that cooks down to a chinky sauce. My only issue was the amount of time to get the fish cooked. The dish cooks at high heat, and the total cooking time listed is 15 to 20 minutes. That would probably work with cod, but wasn’t enough time for the thick, dense grouper. Fortunately, the extra cooking time didn’t overcook the veggies.

We probably didn’t need another vegetable side, but broccolini was on sale this week, and it’s my favorite vegetable. I made garlic-sautéed broccolini which, unfortunately, did get a bit overcooked because of having to wait for the fish. It still tasted delicious. I’m glad we picked up a loaf of bread, because the sauce that developed around the fish was too good to leave on the plate. We sopped it up with slices of heritage grain sourdough, also from Whole Foods. Yum!

Baked Cod with Cherry Tomatoes and Artichokes

• 6 ounces cherry or grape tomatoes, quartered
• 1 14-ounce can artichoke hearts, drained, rinsed, quartered, and patted dry
• 1/4 pitted Kalamata olives, coarsely chopped
• 2 tablespoons white wine
• 1 shallot, minced
• 2 teaspoons extra virgin olive oil
• 1 garlic clove, minced
• 1 teaspoon minced fresh thyme
• Salt and pepper
• 2 (6- to 8-ounce) skinless cod or other white fish fillets, 1 to 1 1/2 inches thick
• 1 tablespoon chopped fresh basil
• Lemon wedges for serving

Heat oven to 450 degrees. Toss tomatoes, artichokes, olives, wine, shallot, 1 teaspoon olive oil, garlic, thyme, 1/8 teaspoon salt, and 1/8 teaspoon pepper together in a bowl. Transfer to an 8-inch square baking dish.

Pat fish dry with paper towels and nestle into tomato mixture. Brush tops of fillets with remaining 1 teaspoon oil and season with salt and pepper. Cover dish lightly with aluminum foil and bake for 10 minutes.

Remove foil and continue to bake until fish flakes apart when gently prodded with a paring knife and registers 140 degrees, about 5 to 10 minutes. Sprinkle with basil and serve with lemon wedges. Serves 2.

Happy eating!