Wild roasted cod with spaghetti squash and brown butter sauce
Wild roasted cod with spaghetti squash and brown butter sauce. A great combination of healthy ingredients and flavor.
For the fish:
- 1 lb. wild cod
- Salt and fresh ground black pepper
- 1 cup panko (or regular bread crumbs)
- 1 lemon zest
- Olive oil
For the spaghettis squash:
- 1 spaghettis squash
- Salt and black pepper
- Olive oil
For the sauce:
- 6 tablespoons butter
- 3 tablespoons capers
- 1 tablespoon minced parsley
This dish makes enough for four people. You might want to serve it with a nice green salad with a simple vinaigrette of grape oil and lime juice.
|For the fish and Squash:|
|Cut the squash in half and scrape out the seeds. Place it in a cookie tray flesh side up and season with salt, black pepper and olive oil. Cover the squash with aluminum foil and roast for 40 minutes at 350 degrees. When squash is cooked and cool down scrape it down with a fork and set aside. While squash is cooking get the fish ready. |
Cut the fish in 4 equal pieces; season with salt and black pepper. Stir together the panko with the lemon zest and place in a bowl. Beat the egg and did the fish in it. Dredge the cod in the panko flour mixture and place in a cooking tray with a parchment paper under. Pour a little bit of olive oil on top and bake for 20 minutes.
|Make the brown butter sauce right before serving:|
|In a saute pan add the butter. In medium-low heat cook the butter, moving the pan in a circular motion. Continue cooking using the same technique (moving the pan circularly) until it acquires a golden brown color. Add the capers and remove from heat. Add the parsley and serve with the cod and the spaghetti squash.|