Tamari baked cod comes is a handy recipe, especially this time of the year when the temperatures are slowly rising, but a nip is still in the air. Its satiating and comforting, but a step away from the thick and hardy stews we've have been use to consuming all winter long. As green grass and warmer weather approaches, it's a step towards eating lighter, fresher foods.
I love cod but now only consume it sparingly. In the last 30 years, cod populations have plummeted, pushing them towards the "do not eat category". This is unfortunate, because cod with its mild, delicate flavor, makes its a great choice to serve to family and friends.
I've been following this website for years but glad to finally come across the Seafood Watch app for smartphones. If you eat fish, download it NOW and don't fret, it's free!
For the sake of future fish populations and to ensure the survival of our most beloved fish for years to come, it is important that we make sustainable choices when we are making purchases.
Tamari Baked Cod
- 1 pound wild caught cod, cut into 2 portions
- 2-4 tablespoons lard, ghee, or coconut oil
- 1 leek, sliced into thick rounds (about 1 cup)
- 1 portobello mushroom, stem + gills removed, sliced thin
- 1 1/2 cups Jerusalem artichoke
- 1/4 cup sherry vinegar
- 2-3 tablespoons tamari (buy here) or Nama shoyu
- 1 scallion, sliced thin
- sea salt, to taste
- freshly cracked black pepper
- Preheat the oven to 375°F
- Heat a large cast iron or heavy bottomed skillet over medium-high heat. Add a few tablespoons of fat then add the leeks, portobellos, and sunchokes.
- Saute, stirring often and allow to lightly brown.
- Meanwhile, season the fish well on both sides with sea salt and black pepper.
- Once the veg soften, move them towards the edge of the pan, leaving room in the middle to sear the fish.
- Add a few more tablespoons of fat then carefully place the fish down, skin side up. Sear until golden brown, then flip the fillets. Pour the vinegar and tamari over the fish then allow it to reduce for 30 seconds before placing the pan in the oven to cook for about 8 minutes, or until the fish is cooked through.
- Remove the pan from the oven, spoon the reduced liquid over the fish then divide among two plates.
- Serve as is or with a side of sautéed greens, or other seasonal vegetable.