Onion-crusted Cod With Wild Rice Salad |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A light dinner combined with a colorful wild rice salad and onion-crusted fish, drizzled with spinach dressing. Ingredients:
for the wild rice salad |
2 cups cooked wild rice |
1 red bell pepper, roasted (or sauteed), peeled, seeded and thinly sliced |
1/2 cup celery, finely chopped |
1/2 cup scallions, chopped |
1 garlic clove, minced |
1 tsp. chopped fresh marjoram, or 1/2 tsp. dried |
1/3 cup olive oil |
1/4 cup sherry vinegar |
1 tbsp. fresh lemon juice |
1/2 cup coarsely chopped pecans (can be lightly toasted) |
1/2 cup dried cranberries (or cranraisins) |
salt and pepper to taste |
for the spinach dressing |
2 cups fresh spinach |
1 tsp. shallot or onion, minced |
1 tbsp. dijon mustard |
1/4 cup sherry vinegar |
1/4 cup water |
1 cup olive oil |
salt and pepper to taste |
for the onion-crusted cod (or other firm fish) |
1 tbsp. olive oil |
1 onion, chopped |
1 cup breadcrumbs (can use fresh or dried) |
1 tsp. salt |
4 fillets of cod, or other firm fish |
4 tbsp. butter, softened |
2 tbsp. olive oil |
Directions:
1. Make the wild rice salad: In a large bowl, toss all the rice salad ingredients together. Set aside.
2. Make the spinach dressing: In a blender, combine the spinach, shallot, mustard, vinegar and 1/4 cup water. Puree until smooth. With the motor running, slowly add the oil and blend until thickened. Add more water if needed to thin out the dressing. Season with salt and pepper to taste. Store in the fridge until needed.
3. Make the onion-crusted cod: In a skillet, heat the oil over medium heat. Add the onion and sautee until caramelized, about 10 minutes.
4. Preheat the oven to 350F.
5. In the food processor, grind the breadcrumbs with the caramelized onions and 1/2 tsp. of salt.
6. Season the fish fillets with the remaining 1/2 tsp. of salt and spread the softened butter on top of each fillet. Top each filet with the breadcrumb mixture. Heat the olive oil in the large non-stick skillet and put the fillets in the pan, breaded side down. Cook until the breading is lightly browned, about 5 minutes. Flip the fillets, place in an oven-proof pan, lightly sprayed with the non-stick cooking spray, and bake in the oven for about 5 minutes, or until cooked through.
7. Place the wild rice salad in the center of each plate, arrange the fillets, breaded side up, on top of the rice. Drizzle with the spinach dressing.
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