Cod with Salsa

posted in Main Dishes by Kathy Maister
Difficulty:

Cod is sort of like the tofu of the sea. It really doesn’t have much of a taste, so you need to pair it with something to make it taste really good. Salsa is the perfect mate to this delicate fish.

Fruit salsas, in particular, go well with cod. Choose something like pineapple or mango peach. (The pineapple salsa I chose at my supermarket had a bit of a kick to it, whereas the mango peach salsa had a sweeter, more delicate flavor.)

Preheat your oven to 350 degrees, and, if you’re going to serve it with rice (which I recommend) start the rice cooking immediately. Rice goes really well here. Like the cod, it absorbs a lot of the salsa juices and the flavors.

Rub about 2 teaspoons of butter in a baking dish large enough to hold ¾ pound of cod.

Place the cod in the baking dish.

Spoon 1 cup of your favorite salsa over the fish.

Bake the fish in a 350 degree oven about 25-30 minutes. With a fork, test to see if the fish is cooked; it should be totally white in color in the center of the cod. It is should not be clear (see-through) but opaque.

Serve the cod with rice and broccoli cooked in the microwave. This is an incredibly fast and healthy meal to serve for dinner tonight!

Enjoy!

Inspiration: Sara from allrecipes.com

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3 comments

Barbara Marion | posted on Nov 13, 2006

Hi Kathy, I am having a ball with you..... I need a lot of help, because I need to learn a lot so I can put out some great dinners for our friends in Florida.... They will think that I am a gourmet cook....!!! I am planning on making the Cod dish, I would love to use the pineapple salsa that you use. You said it has a kick, and Russell would love that. Can you tell me the brand that you use, I would like to see if I can find it around So. Hadley. Thanks for all the info you are providing for me, I am enjoying it...

Hope to see you soon.... Barb

Kathy Maister | posted on Nov 13, 2006

Hi Barb, welcome to startcooking. I used Paul Newman's Own and loved it, I hope you do too!

Jon Sacker | posted on Nov 16, 2006

Looks great. Another version I have had of this dish uses a good layer of pesto on the fish instead of the relish - it's very tasty.

One thing I would point out to your readers is to please make sure that you get your fish from a place which sources their catch from a sustainable source. In the

North Atlantic

, owing to over fishing, there is a real question as to whether cod will survive at all.

In the UK we have a certification (the Marine Stewardship Council) if the fish is taken in a sustainable way, I don't know if you have anything similar, but please, please do make sure that future generations have the ability to enjoy the bounty of the oceans.

Jon

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