Simply Delicious Wild Cod

Fresh fish shouldn't be messed with but prepared as simply as possible to keep its flavor. Today, I bought some wild cod, dipped it in buttermilk, rolled it in panko breadcrumbs, sprinkled herbs de Provence on top, sprayed the top with olive oil, placed it on an oiled baking pan, and baked it until there was no resistance when I put a fork in it. A quick trip under the broiler to brown the top and it was ready to go...moist, flaky and crisp on the outside.

With the cod, I served a gratin of sliced potatoes and asparagus. Here's the details— steam some sliced Yukon Gold potatoes, at the last minute add some asparagus until they are both al dente. In a "buttered" (the no transfat kind) shallow baking dish, make alternate layers of potaoes, grated Parmesan Reggiano, and asparagus, pour some bechamel sauce over the layers, top with more grated Parmesan Reggiano and bake until bubbly. For a lo-cal "ersatz" bechamel...take 1cup+ of 1 % milk, whisk in a very generous TBS of flour, 2 TSP Mrs. Dash's garlic and herb blend of seasonings (great because it has no salt) and heat the mixture (stirring constantly) until it becomes thick.
Give the gratin a quick broil along with the cod, toss a salad and you've got an easy but elegant meal.
Here's another simple and delicious cod recipe ...