Codfish with Herbed Crumb Topping

Who among us isn't trying to eat healthier as the new year starts? I know I always start out with good intentions but seem to slip with all the cakes, cookies and candies that are still in my house from the holidays, looking to find their way into my mouth and down to my hips. Well, at least I can focus on low-calorie and healthy main courses, right? And this dish fits the bill perfectly. The second time I made this (in one week), I substituted olive oil for the butter in the bread crumbs and it was no less delicious. Aside from tasting great, it's easy to prepare and good enough to serve company, especially if you serve it with the pea pureé. It's good without it, but it certainly takes it up a notch and you can make the puree while the fish is cooking in the oven.

Serve it with some rice (brown in this case) and another vegetable to complete the meal.

Codfish with Herbed Crumb Topping and Pea Puree

printable recipe here

For Two People:

3/4 lb. -1 lb. cod or haddock

one lemon

1/2 cup white wine

1 pat of butter to put on fish

1/4 cup bread crumbs

2 tablespoons olive oil

finely minced thyme

finely minced parsley

salt, pepper to taste

Lightly butter the bottom of an oven-proof casserole that will fit the fish without too much extra room.

Place a few slices of lemon on the bottom.

Season the fish with salt and pepper.

Mix the bread crumbs well with the oil, thyme, parsley, salt and pepper.

Place the fish in the casserole over the lemon slices.

Divide a pat of butter and place on top of fish.

Spread the bread crumbs on the fish and pour the wine all around it, (but not on top of the fish).

With the remaining ends of the lemon, squeeze the juice into the casserole.

Drizzle a little more olive oil (about a tablespoon) on the bread crumb topping.

Bake in a 375 degree oven for 30 minutes.

While fish is cooking, make the pea puree.

Pea Puree

1 tablespoon butter

2 tablespoons minced shallots

1/2 cup frozen peas

1/4 cup white wine

2 tablespoons chicken broth

salt, pepper to taste

1 tablespoon minced fresh parsley

a few leaves of fresh mint

Melt the butter in a small saucepan and add the shallots. Cook until softened, then add the peas, the wine, chicken broth and salt and pepper. Cook for about five minutes until peas are soft, then add the parsley and mint and remove from heat. Place everything into a tall container into which a stick blender will fit. Puree everything and place on the plate, making a "swoosh," then serve the fish next to the swoosh of pea puree. The liquid remaining in the casserole is delicious spooned over the rice.