27 January 2016: One of my favorite flavors so far this year is the sweet/bitter tang of kumquats. Since you do not have to peel them, you can eat them fresh, or you can add them to your culinary experiments as I did with this peperonata featuring them. What a fresh, citrusy flavor they employ with the roasted cod! Best, Donna:
Donna's Roasted Cod with Kumquat Peperonata
Ingredients:
1-1/4 pound cod fillet
1 cup Chardonnay or other white wine
12 kumquats, quartered and seeds removed
4 green onions, chopped
2 cups sweet bell peppers (green, red, orange, and/or yellow or mix), sliced
1 sweet onion, chopped
1 Tablespoon coconut oil, room temperature
Salt and pepper to taste
Method:
Preheat oven to 400 degrees F. Line a baking pan with foil, allowing it to overlap so that it will close to form a packet, and spray with cooking oil. Place fish on foil and add wine. Mix together remaining ingredients and spoon peperonata on top of fish. Seal packet, place in oven, and bake for 15 minutes.
Serve immediately.
Serves 2.
Copyright 2016.
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