parslied cod with tomato; roasted Brussels sprouts


The recipe is basically a (very basic) Thomas Keller formula.  I added some halved cherry tomatoes, both to introduce a bit of color, and to save the fruit from advancing beyond its prime sweetness.

  • cod fillets from American Seafood (two, which I cut into two and one half pieces for each portion), brought to room temperature and seasoned with salt, the top of each piece brushed with dijon mustard mixed with a little water, dipped in a mixture of homemade breadcrumbs and finely-chopped parsley from Eataly, browned briefly, crumb side down, in a heavy iron pan with olive oil, then transferred to a 325º oven and cooked until the fish begins to flake; near the end of the cooking time I added halved cherry tomatoes from Shushan Hydro Farm, arranging them on the fish sections after they were plated
  • small Brussels sprouts from from John D. Maderna Farms (yes, in January!), tossed with salt, pepper, and some olive oil, roasted in a 400º oven for twenty minutes or so
  • the wine was a French white, Vin Passion Château du Champ des Treilles Sainte-Foy Bordeaux 2012