Wine Commentary by Gary Twining
Baked Alaska Cod with Lemon Garlic Butter Sauce
Cod provides omega-3 fatty acids, vitamins B6 and B12, selenium, phosphorous and protein. This dish is especially good with homemade breadcrumbs, made from day-old artisan bread. The butter sauce is incredibly easy to make and is delicious on any seafood, including shrimp and scallops.
4 Alaska cod fillets
2 TBS mayonnaise
1/2 cup breadcrumbs
2 TBS grated Parmesan cheese
1/4 tsp pepper
1/4 tsp celery salt
1/4 tsp paprika
Lemon Garlic Butter Sauce, recipe follows
Preheat oven to 425°F. Line a baking sheet with parchment paper. Arrange cod fillets on baking sheet. Spread mayonnaise on top of each fillet.
In a small bowl, mix breadcrumbs, cheese, celery salt, pepper and paprika. Pat firmly on top of each fillet. Bake until cooked through, about 20 minutes. Arrange on platter. Spoon some of the lemon garlic butter sauce over fillets and serve the rest on the side.
Lemon Garlic Butter Sauce
3 cloves garlic, peeled and chopped
1/4 cup fresh lemon juice
1 tsp salt
1/4 tsp pepper
1/2 cup hot melted butter
In food processor, pulse garlic, lemon juice, salt and pepper until garlic is minced. With motor running, slowly add hot melted butter. Serve over baked cod fillets.
Gary: With the acidity of the lemon, the delicacy of the cod and the richness of the garlic butter look for a crisp white wine with freshness and mouthwatering acidity. A Sancerre/Sauvignon Blanc or Bordeaux Blanc, both unoaked or with light oak, would excel, as would an unoaked Chardonnay or White Burgundy. Try a fuller bodied Pinot Grigio from Italy or Pinot Gris from Alsace or Oregon and consider an Albariño with its minerality and acidity. Crisp sparkling wines would also be a fine foil for this preparation.