Have you ever had a meal on the menu for weeks and yet something (like life) keeps getting in the way? Such was the case of for Cod Piccata. The first obstetrical was acquiring Cod, as in not the stuff from the freezer but the fish counter.
I love our semi-little ag town. As towns in the area go, ours is fairly big. We are the largest in the county, and rank 19th in the state with just over 200,000 people calling our little town home. Despite its sizable population, the town town has managed to retain so much of its down-home roots. This has an upside to life and a down side. There are no French restaurants to speak of. No European bakeries. No seafood markets. But plenty of Mexican or Italian eateries.
After several misses at the market, we gave up and bought Wild Cod from the freezer section. Let’s be honest, unless you are the one fishing, chances are any cod sold in the market have spent some time in the freezer. The up side to buying frozen fish is that you can be more flexible with your scheduled menu. If life happens, as it usually does, just leave the fish in the freezer until you are sure Baked Cod is in your immediate future.
Week in and week out, we picked up a bunch of fresh asparagus and some lemons with every intention of baking the cod. Week in and week out, the asparagus was served up with other dishes with or without the lemon. As for the lemons, they were put to good use to brightened various sauces or added that extra touch to a glass of water.
Finally, I dug in my heels and refused to let anything get in the way. And I am so glad I did, because this fish was so delicious and so easy to prepare. Yum and then some.
Baked Cod Piccata with Asparagus
1 lb fresh Asparagus, trimmed
1 splash Chicken Stock
1 splash of White Wine
1 lb Cod Fillet, cut into four pieces
2 tablespoons Lemon Juice
Lemon Pepper Seasoning to taste
Roasted Garlic Powder to taste
2 tablespoons Butter, cubed
2 tablespoons Capers, rinsed
Minced fresh parsley, optional
1 Lemon, cut into wedges for serving
Heat oven to 400 degrees.
Trim asparagus by snapping off the woody ends. Bring a pot of water to a boil and toss in the asparagus for just a few minutes. Drain and pat dry.
Arrange asparagus in a 9-inch by 9-inch square casserole dish. Add a little chicken stock and some white wine. Set aside.
Lay cod out on a cutting board. Pat dry with paper towels. Sprinkle generously with Lemon Pepper and Roasted Garlic Powder on one side. Turn cod over (seasoned side down) and arrange on top of the asparagus spears. Sprinkle with lemon juice, lemon-pepper and garlic powder. Dot with butter; then sprinkle with capers.
Place in the heated oven, uncovered, to bake for 15 minutes or until fish flakes easily with a fork and asparagus is tender.
While the cod is baking, mince the parsley and cut the lemon into wedges. Set aside until ready to use.
To serve, garnish with parsley and serve with a lemon wedge on each plate.
I like to serve this with a simple tomato wedge salad and some warm bread.