Community Corner

Recipes: Lovely Fish for a Lenten Meal

Westhampton Beach Cookbook author Margaret Johnson shares her recipe for Atlantic Cod with Spinach, Walnuts, and Tomato Concasse.

With Ash Wednesday being observed on the 22nd, followed by the prospect of six weeks of meatless Fridays, it’s time to head to the fish market and experiment with a few new recipes. Even if you don’t observe Lent, we all know the benefits of eating more fish, so this one featuring cod (and a few others to follow in the coming weeks) is worth keeping on file. You can find it and many others in my new cookbook Flavors of Ireland, coming on Thursday, the 23rd (www.amazon.com).

Atlantic Cod with Spinach, Walnuts, and Tomato Concasse

Serves 4

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This recipe is delicious with garlic mashed potatoes and sautéed spinach embellished with crushed walnuts.

Four 4 oz. cod fillets, rinsed and patted dry

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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 chopped

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

Three 10-ounce 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.

For more of Johnson's recipies, click here.

Editor's Note: Margaret M. Johnson, of Westhampton Beach, is the author of six cookbooks and her latest cookbook called, Flavors of Ireland will be released on Amazon on Feb. 23.


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