I've been on a bit of a seafood kick lately. Two weeks ago the local grocery store had some beautiful Cod on sale for just $3.99 a pound, and I couldn't resist. I love fish. My husband does not. But I thought if I cooked it "New England style" perhaps he'd enjoy it - and he did. Here's how I cooked it.
SIMPLY BAKED NEW ENGLAND COD
1 - 2 lbs Cod fillet (should be boneless and skinless)
1/4 cup milk
2 tbsp butter
2 tbsp Parmesan cheese
Salt and pepper to taste
Preheat oven at 350 degrees.
Tear off a piece of aluminum foil about three times the width of the piece of fish. Spray the foil lightly with Pam Spray. Place the fish on center of foil. Pour milk gently down the length of the fish. Chop butter into small pieces and place pieces down the length of the fish. Sprinkle dill and salt and pepper over the fish, then sprinkle the parmesan cheese over the fish. Gather the aluminum foil sides and fold to seal, then gather the ends and fold to seal. Place foil packet in 9 x 13 baking pan. Bake at 350 for 15 to 20 minutes. Fish should flake to the touch of a fork.
I served this with brussel sprouts (with a bit of butter and lemon juice) and a green spinach salad.
The next seafood adventure was with some littleneck clams. Not the ideal clam for steaming, but we do love steamed clams, and these little clams were very fresh and priced right... so why not?! Here's how I fixed them:
1/4 cup diced onion
1 tbsp diced garlic (I used the kind in the jar)
1 tbsp olive oil
1 cup chicken broth (I used low sodium) OR white wine
1-2 lbs littleneck clams
Put olive oil in large pan, add onions and garlic and cook on med. heat for just 3 minutes. Add chicken broth and bring to a light boil. Add clean clams, put cover on pan, and cook for 3 to 5 minutes. If clams aren't open at the end of that time, stir gently with wooden spoon and cook a few more minutes until all clams are open. DO NOT EAT CLAMS THAT ARE OPEN PRIOR TO COOKING OR THAT ARE CLOSED AFTER COOKING.
While your clams are cooking, melt 1/2 stick butter with 2-3 tablespoons of lemon juice. Put in small bowl.
Drain clams, pouring strained clam broth into second small bowl.
To eat, dip clams in bowl of broth, then butter/lemon mixture.