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August, 2023 RECIPE OF THE MONTH

Serves 4
as an entrée

INGREDIENTS

1 lb Fingerling Potatoes, cut in half lengthwise
½ cup Parmesan, grated
1 ea Fennel Bulb, with fronds
½ ea Butternut Squash
2 tbsp Maple Syrup
1 bn Oregano
1.5 lb Cod
½ ea Spanish Onion
1 ea Garlic Head
1.5 cup Canola Oil
As needed Salt
As needed Black Pepper
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Autumnal Cod

A savory cod entrée with an autumnal twist.

COOKING INSTRUCTIONS:

1

Squash Puree

  • Cut the squash in half lengthwise and scoop out the seeds | Peel the skin off with a vegetable peeler
  • Simmer in salted water until the squash is tender | Strain out the squash and discard the water
  • Blend on high with the maple syrup until the puree is smooth | Add water as needed to thin out the puree
  • Adjust the seasoning with salt and maple syrup
2

Fennel

  • Cut the fennel into thin wedges and toss with salt and canola oil
  • Roast at 425 degrees until tender
3

Crispy Potatoes

  • Preheat the oven to 425 degrees fahrenheit
  • Chop 2 tbsp of oregano and mix with the parmesan cheese and 1 tsp of black pepper
  • Cut the potatoes in half lengthwise and toss with salt, pepper, and canola oil | Roast cut side down at 425 for 8 minutes, or until almost tender
  • Spray the baking sheet with nonstick cooking spray and sprinkle heavily with the parmesan mix | Lay the potatoes on the cheese cut side down and roast for an additional 3-4 minutes until the cheese is golden brown and slightly crispy
  • Allow to cool then peel off with a spatula
4

Cod

  • Preheat the oven to 425 degrees fahrenheit
  • Cut the cod into portions about 3 inches wide | Season with salt
  • Heat 2 tbsp of canola oil in a nonstick skillet, place the cod down and cook until golden brown
  • Transfer to the oven and cook until the fish is flaking apart
5

Oregano Sofrito

  • Peel the garlic and slice thinly | Cut the onion into small dice | Pick the leaves off of the oregano
  • Heat the remaining oil in a saute pan over medium heat | Add the onions and simmer until golden brown
  • Add the oregano and garlic and stir for about 30 seconds until the garlic is golden brown
  • Immediately remove from the pan and allow to cool | Place in a metal bowl over ice
6

Assembly

  • Place the puree down on the bottom of your serving platter or plate
  • Plate the cod | Scatter potatoes and fennel around and drizzle with the oregano sofrito
  • Garnish with the fennel fronds and fresh oregano
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