Fish gets a lively flavorful yet easy treatment with tomatoes, almonds, garlic, butter, cayenne and lemon.
This is a southeastern Mexican recipe, from Tampico, or adapted from Moosewood chefs’ idea of Tampico cuisine. In any event, it is delicious! And did I mention easy too.
Thanks to Sundays at Moosewood Restaurant, Mexican section.
For one or two people:
6 oz cod per person (or flounder, scrod or haddock)
1/3 c sliced almonds, toasted and cooled (bake on sheet pan for 5 mins until fragrant)
8-10 cherry tomatoes, or 1 small tomato (if you have none or it’s winter, use sun-dried tomatoes reconstituted in boiling water)
chopped parsley or cilantro
1 garlic clove, minced
1/8 t cayenne
2 T butter
lemon juice from ½ lemon
Preheat oven to 375 degrees.
- Toast almonds, and let cool. Mix with tomatoes, parsley and salt. Can make this 2-3 days ahead if refrigerated – will allow flavors to meld, although I would not do this with fresh tomatoes since I believe Tomatoes Do Not Belong in Refrigerator.
- Heat baking pan in oven; remove and add 2 T butter to melt. When ready to cook, lay fish in pan.
- Heat in small sauté pan over very low heat: garlic, butter, and cayenne. Add lemon juice.
- Put almond mixture on top of fish. (If using flounder, roll flounder around almond mixture.) Pour butter garlic mixture on top of almond mixture.
- Cover and bake 20+ minutes until fish is cooked and flaky. Wow!
Serve with roasted potatoes and plain boiled green beans.