The Recipes

Cod with Beurre Blanc and Vegetables

Summer is coming, summer is coming!  It was pretty warm today, so I felt the need to cook something a little on the light side.  

The procurement of the fish was a bit of a fiasco, though.  I went up to the fish counter at my normal grocery store, and you'd think that I had asked the guy behind the counter to grow a second head in the shape of a cod.  All I did was ask for a 6-7 oz. portion... really? All you have to do is plop it on a scale and cut it down, buddy!  Sometimes I think the celebrity cooks and chefs are crazy who say, "You can get anything in your normal grocery store these days!"  Not always, friends, not always.

Cod with Beurre Blanc and Vegetables


- 6-7 oz. piece of cod

- 1 c. sliced zucchini and summer squash

- 1 lemon, zested and juiced

- 1  1/2 T. butter

- 1 T. capers plus a splash of the brine

- a few splashes of white wine

- salt

- pepper

- 1 tsp. white pepper

olive oil

- 1 T. parsley, torn for garnish

Preheat the oven to 350 degrees.  Season the cod with white pepper and place it on a baking sheet.  Transfer to the oven and bake for 7-8 minutes.

Meanwhile, scatter the  zucchini and squash on another pan.  Drizzle them with olive oil and season with salt and pepper.  Transfer to the oven.  Let the vegetables and fish cook for another 12-14 minutes.

When the fish and veggies are almost done, heat a tiny bit of oil in a pan.  Add the capers and let them sizzle for 1-2 minutes.  Add the lemon juice and wine.  Let it simmer for 4-5 minutes.  Season the sauce with white pepper.

Slowly add in the butter 1 T. at a time and whisking it in.  Whisk in the last 1/2 T. and remove it from the heat.

Plate the vegetables next to the cod.  Pour the sauce over the cod and sprinkle the lemon zest onto the veggies.  Garnish with the parsley.