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Baked Cod

Prep Time 20 minutes
Cook Time 35 minutes
Servings 2
Calories 841kcal

Ingredients

Rice Pilaf

  • 2 tsp Extra-virgin olive oil
  • 2 TBSP Onion minced
  • 1 clove Garlic minced
  • 1/2 cup White rice rinsed
  • 1 cup Chicken broth
  • Salt to taste
  • Black pepper to taste

Acorn Squash

  • 2 cups Acorn Squash peeled, seeded and diced into small bite sized pieces
  • 2 tsp Extra-virgin olive oil
  • 1/2 tsp Allspice
  • 1 pinch Ground nutmeg

Cod

  • 12 oz Cod filet skin off pin bones removed
  • 1/2 TBSP Extra-virgin olive oil
  • Salt to taste
  • Black pepper to taste
  • 1/3 cup Chicken broth
  • 1/2 tsp Lemon juice
  • 3 TBSP Heavy cream
  • 1 clove Garlic chopped
  • 2 TBSP Butter
  • 2 TBSP Capers with liquid
  • 2 slices Crusty bread toasted

Wine

  • 8 oz Chardonnay wine chilled if desired
US Customary - Metric

Instructions

  • Preheat the oven to 375°F.
  • Rinse the rice with cold water in a fine mesh strainer.
  • Make the rice: Heat the oil in a saucepan over medium heat. Sauce the onion and garlic until they start to soften. Stir in the rice. Then stir in the broth and cover with a lid. Cook the rice according to the instructions on the package.
  • Prep the squash per the instructions above. Toss the squash with oil, allspice, nutmeg, salt, and pepper (nutmeg is very strong so use sparingly). Then place it on a foil-lined baking sheet.
  • Roast in the oven until the squash is tender and lightly browned, about 20 minutes.
  • Prep the cod: Season the cod on both sides with salt and pepper and drizzle with oil. Prep garlic per the instructions above.
  • Cook the cod: Place the cod on a baking sheet and cook in the oven until the fish flakes easily with a fork to an internal temperature of 140°F (60°C) using a thermometer.
  • Make the sauce: Pour the broth and lemon juice into a saucepan over medium heat. Bring to a simmer until it reduces by half, then stir in the cream, garlic, butter, and capers. Season with salt and pepper to taste. Let the sauce simmer for a minute to blend the flavors.
  • Finish rice: Once tender, season with salt and pepper to taste. Fluff with a fork and cover with a lid to keep warm.
  • Toast bread in a toaster oven.
  • Serve: Spoon the sauce over the cod, and serve with rice, roasted squash, bread, and wine.

Nutrition

Calories: 841kcal | Carbohydrates: 89g | Protein: 44g | Fat: 35g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.5g | Cholesterol: 132mg | Sodium: 1384mg | Potassium: 1408mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1280IU | Vitamin C: 20mg | Calcium: 159mg | Iron: 5mg