Fish: Always in Season

Editor's Note: Margaret M. Johnson is the author of 10 cookbooks, most recently “Christmas Flavors of Ireland” available on amazon.com.

It’s time for a change, I think, so instead of the “hearty” stews and casseroles you generally think of as fall fare, switch to fish. This recipe uses cod, but any white fish will work well. Serve it with garlic mashed potatoes.

Cod with Spinach, Walnuts, and Tomato

Serves 4

• 4 (4 oz.) cod fillets, rinsed and patted dry
• Sea salt and freshly ground pepper to taste
• 2 tbsp. dry red wine
• 2 tsp. capers, rinsed under cold water
• 1 large tomato, peeled, seeded, and diced
• 2 lemon slices
• 4 cherry tomatoes for garnish

1. Preheat the oven to 350°F.

2. Sprinkle both sides of the fish with salt and pepper. In a large skillet over medium heat, heat the oil. Cook the cod, skin side down, for 3–5 minutes or until slightly crisp, and then transfer the pan to the oven and cook for 4–5 minutes more or until almost translucent in the center. Transfer the fish to a warm plate and tent with aluminum foil.

3. Stir the red wine, capers, diced tomatoes, and lemon into the same skillet and cook for about 3 minutes, or until blended.

4. To serve, divide the sauce among 4 serving plates, top with the fish, and garnish with the cherry tomatoes. Serve with the spinach and potatoes.

Sautéed Spinach with Crushed Walnuts

• 3 tbsp. olive oil
• 3 tbsp. crushed walnuts
• 3 (225 g) bags of baby spinach
• Salt and freshly ground pepper to taste

1. In a large skillet over medium heat, heat the oil. Add the walnuts and cook for about 3 minutes or until lightly browned. Stir in the spinach, one bag at a time, and cook, stirring continuously, until the spinach wilts. Repeat with additional bags until heated through.