This French Friday recipe was simple enough but still I ended up making numerous trips to grocery stores trying to find baby bok choy! Finally on my second trip to Whole Foods I found it. I never found the baby white onions called for in the recipe and had to settle on middle aged ones.
The recipe is very straight forward and easy. Wrap vegetables in aluminum foil or parchment packs after seasoning and bake. Instead of orange zest I used lemon and omitted the suggested mint. For the olive oil I used chipotle infused oil and we loved the zing. We had pan fried cod with Ina Garten's Tartar Sauce. All was delicious and a glass of Bogle Old Vine Zinfandel (our GO TO wine) made it complete!
Visit the French Friday's with Dorie webiste to see everyone's thoughts on this delicious veg recipe!
What a marvelous meal, Guyla!!! Your fish looks divine!!!
ReplyDeleteVery nice indeed with that cod!
ReplyDeleteThe whole meal looks wonderful and matched up perfect. I love that tartar sauce! Get me a spoon.
ReplyDeleteMiddle aged onions, that's funny. Love your whole meal.
ReplyDeleteLovely presentation:) The dinner looks delicious.
ReplyDeleteThere's nothing wrong with middle aged :-) (Even with onions)
ReplyDeleteThe tartar sauce sounds delicious, as does the rest of your meal
Your dinner looks awesome! Love the idea o f the chipotle oil - I will have to look for some!
ReplyDeleteI never found the baby white onions either!
ReplyDeleteI never found the baby onions either. I used Spring onions sliced thinly.. I think they taste a lot like baby onions.
ReplyDeleteI used pearl onions, not sure if those are the same as baby ones, but they were cute. I'm laughing at the thought of middle-aged onions. I didn't care for the orange/mint combo, so I'm glad to hear you had success with lemon. I will try it that way. Your entire menu sounds wonderful. And thanks for the wine tip. I'll look for that one. I'm a big fan of Bogle. My go-to is their Phantom, and I just bought a bottle of Bogle Petit Syrah to bring to our friends for Easter dinner. Have a great Easter, Guyla.
ReplyDeleteNow that is one beautiful plate. I love cod and wish I made it more often - my bad, no one else to blame. I couldn't find bok choy but now that I'm back home and near a Whole Foods, I'm going to make this again. Want to try an Asian flavoring combination. Maybe, even the cod. The mint/orange zest combo was tasty, Guyla, but I imagine your choices made it even more flavorful. I also like Bogle wine. Michael used to buy it all the time. It's always consistently good, I think. (Remembering, I am no expert and will drink about anything!)
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