Craving fish, we went into Scranton where you can find wild salmon, cod filet and sometimes lovely monkfish. I decided to roast some cod with spaghetti squash as a side.
I cut the squash into rings, sprinkled them with salt to release the water, dried them off then roast them on parchment paper. My favorite part is scraping the squash into strands from the rings.
I sauteed shallots, green peppers and pancetta to add to the squash for color and flavor.
The dos de cabillaud or cod backs were not as thick and rounded as the ones I get in France but they were not bad. I seasoned them with salt, lemon juice and paprika and piment d’espelette.
We loved the color and flakiness of the fish and the slight spiciness from the piment.
Paprika Roasted Cod
1/4 tsp salt
Juice from 1/2 lemon
1/2 tsp piment d’espelette
1 tbsp paprika
2 tbsp olive oil
2 large cod fillets, cut into 4 servings each
Place the fillets in a zip lock. whisk the salt, lemon juice, piment, paprika and olive oil in a small bowl and then pour over the fish fillets in the bag. Squish around to cover the fish completely. Let rest for about 30 minutes.
Preheat the oven to 400 F. and roast the cod for about 12 minutes.