R5 What's in Season: For Cod's Sake

January 1, 1970 |By Westchester Magazine

Preheat broiler. In large saucepan over medium-low flame, heat olive oil. When oil shimmers, add onion and garlic and cook until softened, but not browned. Stir in mushrooms and cook until tender. Add wine, cook 2 minutes. Turn heat to low, add tomatoes, and simmer until ragu thickens, about 5 minutes. While simmering, proceed to cod preparation.

FOR COD:
6 6- to 8-oz wild cod filet portions
Salt, to taste
Fresh-ground pepper, to taste
Garlic powder, to taste
Extra-virgin olive oil, for brushing

Season both sides of filets with salt, pepper, and garlic powder. Brush with olive oil. Place in pan and broil on top rack until fish is opaque and flakes with a fork, about 5 to 7 minutes.

TO SERVE:
When ragu is thickened, stir in oregano, and season with salt and pepper. Place filet portion on plate and top with ragu. Garnish with additional oregano or parsley, if desired.