Yesterday I didn’t feel my best and napped a lot. Since I didn’t do anything to write about I’ll share another “recipe.” One of my favourite seafoods is cod. (Which is also the name and subject of an interesting book by the way.) I love the thick flakes of it, and it goes well with the way I tend to flavour things in my cooking. In this case I began by slowly cooking a sliced onion in butter:
…And I coated the pieces of cod with some flour, salted and peppered it, and sprinkled a little paprika on them. Then I put the onion aside (leaving a few bits to almost blacken) and used the butter to brown a package of pre-made crab cakes. (Sorry, but I like these and find them worth buying!) I topped the cakes with a slice of lemon and used the rest of it squeezed over them.
Finally I put the cod in the pan with the onions and a handful of brined capers. I probably squeezed another lemon on it and am fairly sure I poured in a bit of white wine before covering it to cook on a low heat until flaky and done. My husband particularly liked the cod this way although he prefers that I make something like salmon generally. Most people would probably put their crab cakes on the side instead of cooking the cod over them, but I like them as a bed for the fish and sauce.