Archive for October 25th, 2011

Sometimes ingredient combinations in recipes make me go hmmm and it’s most likely because I am not a trained chef with a trained palate. This recipe was one of those. I could not wrap my head around a balsamic/clam juice/caper sauce combo. And so I planned on this recipe but kept putting it off until finally my fresh basil went bad and I knew it was time to get cooking before my asparagus went south too.

I am thrilled to report this recipe turned out fabulous. The aroma that filled the house while it baked in the oven made our mouths water. I used cod for this recipe…the original calls for haddock. Use a fresh fish with some substance (not sole) so it stands up the cooking.

Adapted from Rachael Ray

Baked Fish with Asparagus

Olive Oil
1 tsp fennel seeds
3 garlic cloves, minced
1 shallot, diced
2 lbs fresh white fish (cod, halibut, tilapia, haddock)
salt & pepper to taste
2 tbsp capers
1 14 oz can diced tomatoes
2 tbsp balsamic vinegar
1/2 cup fresh basil (shredded) or 2 tsp dried basil
1/2 cup clam juice

1 lb asparagus

Preheat oven to 400F.

Heat a large oven proof pan over medium heat. Add a splash (1 tbsp) of oil to the pan. Add fennel seeds, shallots and garlic cooking for about 2 minutes.

Meanwhile rinse the fish and pat dy. Season with salt and pepper and set aside.

In a large measuring cup or small bowl mix the capers, tomatoes, 1 tbsp oil, balsamic vinegar, basil and clam juice. Add mixture to pan and let cook for 3-5 minutes.

Then add your fish into the pan. Spoon sauce over fish and transfer pan into preheated oven. Bake fo 15 minutes or until fish is cooked through.

While fish is cooking steam your asparagus (approximately 8-10 minutes for tender crisp). When done put into a serving dish or on a plate and season with about 1 tbsp oil, some salt and pepper.

When fish is done serve it with basmati rice (soaked up sauce nicely) and the steamed asparagus. So darn good I can’t wait to make it again!!

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