The Sprouted Kitchen by Sara Forte

Author:Sara Forte [Forte, Sara]
Language: eng
Format: epub
ISBN: 978-1-60774-115-2
Publisher: Ten Speed Press
Published: 2012-08-27T16:00:00+00:00

Roasted Wild Cod With Meyer Lemon and Caper Relish

roasted wild cod with meyer lemon and caper relish

A light white fish served with a mango avocado salsa was once my go- to combination when I wanted to prepare fish. But when friends began asking me for easy fish ideas, and I realized I didn’t tend to stray too far from my norm, I started experimenting with this Mediterranean combination. The Meyer lemon and caper relish, which is similar in texture to a salsa or pico de gallo, has both acidity and sweetness, and it adds moisture and excellent flavor to the fish. It takes some planning, but starting the relish the day or the morning before serving it will allow the lemons to soften. Be sure to use Meyer or Eureka lemons, which are generally available in the winter and early spring, because they have thinner skin and a sweeter flavor than other types, which are too tart for this recipe. Soaked in the lemon juice and vinegar, the lemon rind will “quick-preserve” itself and calm down, making it less bitter and more pleasant to eat. This recipe will work with any white fish, though you’ll have to adjust the cooking time based on the fat content and thickness of the fillets.

SERVES 4

1 Meyer or Eureka lemon

Sea salt and freshly ground pepper

3 tablespoons champagne vinegar

2 tablespoons agave nectar

4 (5-ounce) wild cod fillets

2 shallots, minced (about 3 tablespoons)

⅓ cup capers, rinsed, drained, and coarsely chopped

3 tablespoons finely chopped fresh flat-leaf parsley

3 tablespoons extra-virgin olive oil

1 tablespoon coconut oil

2 tablespoons unsalted butter

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