Thursday, January 3, 2008

Baked Pollock

Recipe from Martha Stewart Living Magazine and Tested in Alice's Kitchen
Serves 4

If you like olives, you'll really like this dish. I served it with Wilted Arugula and Rosemary Lentils (Recipes are on this blog.) The olives and anchovies can be found in aisle 2 of the Lost River Market & Deli. You can also substitute 1 teaspoon anchovy paste for each anchovy fillet.
pollock; pollack[POL-uhk]This member of the cod family is found in the North Atlantic. The low- to moderate-fat flesh is white, firm and has a delicate, slightly sweet flavor. The pollock can reach about 35 pounds but is normally found in markets between 4 and 10 pounds. It's available at the Lost River Market & Deli in the freezer case. Pollock may be prepared in any way suitable for cod.

Unsalted butter, for baking dish
1/2 cup pitted brine-cured Kalamata olives, drained and chopped
2 anchovy fillets, rinsed, drained, and coarsely chopped
1 garlic clove, minced
1 teaspoon fresh lemon juice, plus several thinly sliced lemon rounds, halved if large
3 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh oregano, plus small leaves for garnish or 1 teaspoon dried oregano
4 center-cut cod fillets (6 to 8 ounces and 1 inch thick each), skinned
Coarse salt and freshly ground pepper

Preheat oven to 400 degrees. Butter a 9-by-13-inch nonreactive baking dish (Use a ceramic or glass baking dish; an aluminum dish could react with the acidic lemon juice and discolor the fish.); set aside. Stir together olives, capers, anchovies, garlic, lemon juice, oil, and oregano in a small bowl; set aside.
Season fish with salt and pepper; place in baking dish. Scatter olive mixture evenly over fish. Top with lemon slices.
Cover dish with foil. Bake until fish is firm, flaky, and cooked through, 15 to 17 minutes. Let rest 5 minutes before serving. Serve drizzled with juices from dish. Garnish with oregano leaves.

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