Cod Roasted with Rosemary and Basil

Cod is a staple of the New England coast. Here is

a flavorful way to roast it with rosemary and basil along with a hint of China brought forth with the ginger and soy sauce.

 

INGREDIENTS:

2 cod fillets ½ to 3/4 lb total
4 leaves fresh basil or 1 tsp dry
1 Tbsp fresh chives or ½ Tbsp dry

2 small stalks celery

1 stem rosemary

2 tsp ginger
4 small shallots

4 cloves garlic

1½ Tbsp lemon juice

2 Tbsp soy sauce (reduced sodium)
black pepper to taste

PREPARATION:

Wash and chop the rosemary, basil, chives. Peel and mince the ginger, garlic and shallots. Finely chop the celery. Juice the lemon. Add the pepper, lemon juice, rosemary, basil, soy sauce and chives to a bowl. Wash the cod, checking for bones and cut it into serving size pieces. Add the cod to marinade  and let it marinate for about a half an hour.

COOKING:

Preheat the oven to 350ºF

Sauté the onion, leek, celery, garlic and ginger root in an oven-proof skillet with a lid, until the onion is translucent. Add the fillets to this mixture and sear all over until lightly browned.

Remove the skillet from the heat and cover. Bake for 20 to 30 minutes. Remove the cod to a waiting dish. Bring the rest of the marinade to the boil in the skillet and pour it over the cod fillets.