August 27 - A Special Way to Serve Cod

While dining in Delmonico's, I had a wonderful serving of Pan Roasted Cod with Tomato Leek Fondue. Since cod is my husband's favorite fish, I dared myself to prepare it at home.

The dish was served with tomato leek fondue and spaghetti squash. The tomato leek fondue, for me, was the main driver of the dish. The spaghetti squash has a subtle and sweet taste. I used a non-stick frying pan to cook the fish since cod is very soft and can easily break.

Pan Roasted Cod

Ingredients:

for Pan Roasted Cod:

6 cod fillet, about 2.5 lbs

salt and pepper

olive oil for frying

for Tomato Leek Fondue:

15 0z tomato sauce

1 tbsp salt

pepper

3 cups leek (the white portion of the leek, thinly sliced)

1 cup milk

capers and black olives for garnishing

for Spaghetti Squash:

1 spaghetti squash

olive oil

salt

pepper

grated Parmesan cheese

Cooking Time (90 minutes)

Start with the spaghetti squash.

Cut it in half (lengthwise).

Scrape the seeds and the "stringy" stuff out.

Drizzle with olive, salt and pepper.

Put the halves together.

Bake in the oven for an hour at 400 degrees Fahrenheit.

After 30 minutes, start preparing the fondue.

In a pot, heat the olive oil.

Saute the leek for 5 minutes.

Add the tomato sauce, salt and pepper.

Let it simmer for 30 minutes.

Add 1 cup of milk.

Blend the sauce to make a puree.

Keep it warm while preparing the pan roasted cod.

Heat olive oil in a non-stick pan.

Pan fry each cod fillet, on both sides.

Cook it until slightly crisp.

When serving, add Parmesan cheese on the spaghetti squash.

Place a big scoop of spaghetti squash on a plate.

Place a cod fillet on top of the squash.

Pour some tomato leek fondue over the fish.

Garnish with capers and chopped black olives.