December 6, 2019
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A Wonderful Recipe for Cod

Published May 30, 2019 • Last Updated 11:37 am, May 28, 2019

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While fall and winter have their attactions—including comfort food served with a side of a good book and purring cats in front of the hearth—the middle of May is when I begin to feel truly alive.

What can I cook that is easy to make now and available at my supermarket or fish store? And what can I make if next weekend is gorgeous and perfect for the grill? This weekend I plan to try a strawberry barbecue sauce. If it is as good as it sounds, it should be perfect for the summer, and I will share the recipe next time.

Here, for days when you’re content to cook inside, from my brand new issue of Fine Cooking, is a wonderful recipe for cod. I plan to stop at my favorite fishmonger, Old Saybrook’s Atlantic Seafood, and pick up the cod fillets. It serves 4, so I may share with my neighbors.

Lee White of Old Lyme has been a food editor and restaurant reviewer for more than 25 years. You can email her at

Seared Cod with Gazpacho Sauce*

Adapted from Fine Cooking, June/July 2019 issue

Yield: serves 4

2 medium tomatoes peeled and diced (or use grape tomatoes,

unpeeled, cut in half)

1 ½ tablespoons finely diced red pepper

1 ½ tablespoons finely diced green peppers

1 small clove garlic, minced

2 teaspoon sherry vinegar

Pinch ground cumin

Salt to taste

¼ cup extra-virgin olive oil (more if needed)

4 skinless cod fillets, about 8 ounces each, or other flaky fish

Freshly ground black pepper

½ cup all-purpose flour

¼ cup coarsely chopped fresh flat-leaf parsley


In a medium bowl, combine tomatoes, peppers, garlic, vinegar, cumin, and salt; toss to combine. Add 2 tablespoons oil and combine. Let it sit at room temperature while you cook the fish.

Heat remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Season the fish with salt and pepper. Coat fish lightly with flour and add to the hot pan. Cook until golden-brown on one side, flip and cook until opaque. Just before serving, stir parsley into the gazpacho sauce. Serve the fish topped with the sauce.

*I might double or triple the cod’s sauce (the first eight ingredients), which could be refrigerated for a few days. That sauce would be delicious on grilled chicken and used as a topping on grilled bread.

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