|Partnered with Caramelized Broccoli with Garlic|
I have been trying to incorporate more fish into my dinners. Because I have a husband whose believes that unless a fish is fried, it isn't good, I need to always be on the lookout that will appease both of us. It has a sauce that has a nice blend of white wine, lemon and capers.
This fish has such a unique flavor to it. Plus, the veggies pick up the flavors of the sauces and they blend beautifully together.
So, here we go:
1.5 lbs fresh cod
2 baking potatoes-thinly sliced
1 large sweet onion-thinly sliced
2 red peppers-thinly sliced
1/2 lemon juiced
1/4 cup white wine
1/4 cup olive oil
1 T. capers
1/3 t. paprika
Paula Deen's house seasoning-to taste
1) Place fish in a 9x13 pan. Place fish fillets on a plate and season with PDHS and pour lemon juice over fish. Set aside for 1 hour.
2) In a small bowl, combine white wine, olive oil, capers, paprika. Set aside. In a larger bowl, place veggies and pour oil mixture over veggies and pour into the pan. Place fillets over veggies and cover with foil.
3) Bake in a 375 degree oven for 45 minutes or until fish flakes easily. Be sure to spoon extra sauce over fish and veggie mixture.