Baked Cod with Red Onion & Caper Vinaigrette
4 fillets of cod, approximately 4 to 6 ounces each
½ cup flour
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 tablespoons vegetable oil, more as needed
Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
In a pie pan or shallow dish, use a whisk or fork to combine the flour, salt and pepper. Dredge each fillet of fish in the flour mixture until evenly coated all around, shaking off any excess flour. Place the dredged fillets on a plate.
In a medium or large frying pan, add the oil and cook over medium heat until hot. Working in batches if necessary, brown the fillets in the oil, turning once, until just lightly golden on both sides, about one minute per side. This step creates a seal which helps the fish retain its moisture while baking.
Transfer the fillets to the prepared baking sheet and bake in the oven for 10 to 15 minutes until the inside of the fish is opaque in color and the tops of the fillets begin to loosen and gently flake apart.
To serve, place the fish fillets on a serving platter or individual plates and generously pour the red onion caper vinaigrette over the top. This sauce also works well with salmon, tuna and swordfish.
Red Onion & Caper Vinaigrette
Serves: 4 to 6
1/3 cup olive oil
2/3 cup vegetable oil
3 egg yolks
3 oz. white wine vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
¼ cup red onion, minced
¼ cup capers, drained
Combine the egg yolks, vinegar, honey, mustard, onions and capers in a stainless steel bowl and whisk together well. Slowly add the oils in a very slow stream to the mixture, while continuing to whisk. Place a damp towel underneath the bowl to keep the bowl stationary.
This will also enable you to keep your hands free so you can hold the whisk in one hand while pouring the oils with the other. Once the oil has been incorporated add salt and pepper to taste.
The vinaigrette can be served chilled or at room temperature. Before serving, whisk again until all ingredients are well-blended, then spoon approximately one tablespoon over each fillet.
To Store: Cover and refrigerate for up to one week.
- Great with flaky white fish like cod, sea bass or halibut, and also good with swordfish, tuna and salmon.
- Dressing is also great over breaded veal, pork or chicken cutlets.