This is perfect for a low fat mid week supper. Serve with Excelsior Viognier.
Why is this the right wine choice? Viognier is very good with fish and seafood. Beware though, it’s unhappy with strongly flavoured fish so avoid mackerel, snoek, sardines and marlin. Viognier will also work well with the ginger in this recipe.
To serve 4 you will need:
- 1 large shallot, finely chopped
- 10 mls minced, peeled fresh ginger
- 15 mls sherry vinegar
- 4 drop(s) hot-pepper sauce, such as Tabasco
- 44 mls lower-sodium soy sauce
- 15 mls butter
- 4 piece(s) (4 ounces each) skinless cod fillet
- 5 mls vegetable oil
- 2 medium yellow summer squash, thinly sliced
- 360 mls watercress
- 60 mls packed fresh flat-leaf parsley leaves, plus more for garnish
What to do…
- Preheat oven to 450 degrees F. Line pan with foil.
- Mix shallot, ginger, vinegar, hot sauce, and 2 tablespoons soy sauce and bring to the boil. Reduce heat to maintain steady simmer; cook 3 to 4 minutes or until liquid is almost evaporated, stirring. Stir in butter; keep sauce warm on low.
- Meanwhile, place cod in prepared pan; sprinkle with 1/8 teaspoon each salt and freshly ground black pepper. Roast 8 to 10 minutes or until fish just turns opaque throughout.
- While cod cooks, in 12-inch skillet, heat oil on medium-high. Add squash; cook 2 to 3 minutes or until just browned, stirring. Add half of watercress; gently turn to wilt, then add parsley and remaining watercress and soy sauce. Cook 1 to 2 minutes or until greens wilt, stirring. Transfer to 4 plates.
- Arrange cod on top of greens; spoon sauce over fish. Garnish with parsley.
Adapted from Good House Keeping – triple tested recipes