I got some fresh fish recently and have been enjoying the fun of working through it with new ideas. This was taken from a dinner I had with friends a while back though I did it a bit differently.
I had these lovely cod fillets (this would also work nicely with red snapper)
Slice about 1/2 of an onion and make a bed of them on a baking sheet. Season with a bit of salt, pepper and olive oil.
Put the cod fillets on top of the onions.
Season the top of the cod with some chopped garlic and add one lemon slice per fillet.
Put a few tablespoons of white wine over all of this – cover with foil and bake in a 350 degree oven for about 15 minutes.
For the asparagus:
Chopped 2 cloves of garlic and add to a saute pan with about a tablespoon of olive oil and a 1/4 cup of pine nuts. Saute over medium high heat until the pine nuts begin to brown. Add the asparagus spears and about 1 tablespoon of balsamic vinegar. Saute until the asparagus is bright green – I like to serve it when it still has a bit of crisp to it.
I served this with some bakery fresh whole grain bread – yum!
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