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Cooking with Courtney: White Wine Poached Cod
May 16 @ 5:00 pmFree
White Wine Poached Cod with Roasted Red Pepper Caper Vinaigrette
2 Lbs. Cod fillet
1 cup dry white wine
1 cup seafood stock, or vegetable or even chicken. 3 bell peppers, red, yellow, orange
2 Tbsp. capers
1 Tbsp. fresh lime juice
1⁄4 cup olive oil, plus 1 Tbsp. for peppers Everything Seasoning
Preheat oven to high broil.
Cut peppers in half and remove seeds and ribs. Drizzle with olive oil and sprinkle with seasoning. Place on a foil lined cookie sheet and broil for 6 to 8 minutes, or until the skins are blistered and will remove easily. Remove skins and slice into strips. Place in a medium bowl. To the peppers add capers, lime juice, olive oil, and season to taste. Stir with a spoon till the oil gets thick. Hold at room temperature.
Preheat oven to 450°
Place cod in a large baking dish with high sides. Pour wine and stock over fish, season to taste. Cover with aluminum foil and bake for 15 minutes, or until the flakes on the fish bloom open. Transfer to a serving platter, and top with pepper mixture. Sprinkle with finishing salt.