Husband (‘R’) is working late tonight which means I have the kitchen to myself. But I’m not going to bake…I’m going to make some cod. See, when I started this new diet the first thing I tried eating was Cod. And well…it made me gag. Remember those kids who used to say certain vegetables made them gag? I always thought they were weird (I dated a guy who once told me that carrots made him gag…we broke up shortly after that) but that day I had cod for the first time, I empathized.

Today I decided to cook the Cod sitting in the freezer…it was taunting me. Daring me to cook it, eat it and not gag. So I thought I’d try Elana’s Cod Piccata. I couldn’t use the almond flour…I’m on a flour purchasing freeze for the next few weeks (the challenge is to use what I have and see what happens) so I used buckwheat (buckwheat tends to give food a nutty flavour). The vegetable broths in the store all contained onion so I used water. And I couldn’t use Elana’s seasoning cause I couldn’t find it anywhere. So I substituted it for The Cape Herb & Spice Company’s Fish Seasoning.

Here’s the breakdown (Elana’s instructions are so easy to follow):

1½ pounds cod
½ cup buckwheat flour
½ teaspoon celtic sea salt
½ teaspoon The Cape Herb & Spice Company Fish Seasoning
5 tablespoons olive oil
5 tablespoons grapeseed oil
1 cup water
¼ cup lemon juice
¼ cup brined capers
¼ cup fresh chopped parsley (or dried parsley)

1. Cut the cod into 6 pieces
2. Mix together flour, salt and chef’s shake
3. Rinse the cod pieces in water, then dredge thoroughly in flour mixture, until well coated
4. Heat olive oil and 2 tablespoons of grapeseed oil in a large skillet on medium high heat; add half of the cod pieces and brown well, about 3 minutes per side (or longer depending on the thickness of your cod)
5. Transfer from skillet to a plate, and repeat with remaining cod
6. Place plate of cod in warm oven while preparing the sauce
7. Add water, lemon juice, and capers to skillet and use a metal spatula to loosen the browned bits and incorporate them into the sauce
8. Drain the sauce in half then whisk in the remaining 3 tablespoons of grapeseed oil
9. Plate the cod, pour the sauce over it and sprinkle with parsley
10. Serve

Serves 4 to 6

It looked and smelled delicious. I even rushed the photograph cause I couldn’t wait to dig in…And it tasted delicious. And it was even easy to make. I was in heaven. Then I hit the third bite and even though I could tell it tasted good, it still made me gag…cod and bitchybaker do not mix.

I don’t know if I’m angrier about the fact that I found a food I don’t like or the fact that I had to clean the splattered oil up…Ugh…R would be horrified if he had seen the state of my Iphone.

Hopefully you enjoy the Cod more than me.

This entry was posted on Tuesday, January 26th, 2010 at 8:49 pm and is filed under Recipe, Seafood. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.