I was lucky enough to use Pacific cod my brother-in-law caught off the coast of Mendocino, CA. Serve with your favorite Spanish Albariño.
Baked Cod with French Beans, Pancetta and Pine Nuts
Ingredients
Three-quarters pound French beans, trimmed and sliced at an angle
1 Small clove garlic, finely sliced
Salt and freshly ground black pepper
Olive oil 2 8 ounce Cod steaks, on the bone
4 Strips of smoked pancetta or thinly sliced bacon
One good handful pine nuts
1 Lemon, halved
Preparation
Preheat oven to 425 F.
Place French beans in roasting pan. Throw in garlic and a little salt and pepper, add just enough olive oil to coat the beans, and mix it all around.
Nestle the cod steaks in among the beans, lightly season again, and then place some pancetta over the cod and among the beans. Sprinkle with the pine nuts and drizzle a little olive oil over the top. Take your lemon halves and place them in the pan -- they will cook and color slightly, going jammy, sweet and lemony.
Cook for roughly 15 minutes in the middle of the preheated oven. Lightly lay aluminum foil over the fish for the first 5 minutes and then remove it. You know the cod is cooked when the bone in the middle is easily removed. This is a meal in itself, so serve with all the lovely juices from the pan drizzled over the top.
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