Sometimes it is not so bad to eat butter. Occasionally, in a moment of gastronomic gluttony I let myself go, releasing the guilt of eating too much or the wrong things. There is always a moment in everyone’s life of complete satisfaction, a moment where we are entitled and deserve the pleasure of that moment of gastronomic freedom. There is such liberation when you let go and put the idea of losing a few pounds behind you just for a few moments, your whole mind rest in harmony with every bite of food melting in your mouth.
It is tricky business though to control your emotion, your appetite especially with the food you love and with this dish of “Wild roasted cod with Spaghetti Squash and brown butter sauce” I went the French way…lots of butter, I let myself go. In spite of the refusal to eat butter some of us still love it.
In the old days eating butter was part of eating healthy. But today the whole concept of eating healthy has changed. The perception of good and healthy is ironically presented as margarine, low fat and low calories high carbohydrate TV dinners and package dinners. No one to be blamed though we all are the victims of nutrition policy derailed, personal ambitions being put first, bad science and politics. But the choice is yours and deciding what is healthy or not should be an individuals and an educated choice.
So as much as I hate to contradict myself, I ate my wild roasted cod with spaghetti squash and brown butter sauce with enjoyment. The dish melted down my throat very easily. The spaghetti squash was sprinkled with salt, fresh grounded black pepper, olive oil and served covered with the brown butter sauce. It was all delicious. Enjoy.
To make this dish you will need:
For the baked cod you will need: one pound of wild cod, salt, black pepper, one egg, a lemon or lime zest and one cup of panko.
For the squash: one spaghettis squash, salt, black pepper and olive oil. And for the brown sauce you need 6 tablespoons of butter, 3 tablespoons of capers and parsley.
Wild roasted cod with spaghetti squash and brown butter sauce
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.|
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