Grilled or Baked Cod


From Ruth Welsch, Fennville, Fenn Valley Vineyards

2 pounds cod fillets
1 green pepper, thinly sliced
1/2 pound sliced mushrooms
1 onion, thinly sliced
1 cup chopped fresh tomatoes
1/2 teaspoon oregano
1/4 teaspoon red pepper flakes
1/4 pound feta cheese, crumbled
Marinade Sauce
1 cup Fenn Valley Seyval Blanc wine
2 tablespoons soy sauce
juice from 1/2 lemon
2 green onions, chopped
1/4 teaspoon crushed tarragon

Mix ingredients for marinade together. Place cod in marinade and refrigerate for 2 hours. Do not use an aluminum pan, or marinade will have an off taste.

If baking, preheat oven to 350 degrees. Place fish on heavy foil if grilling or a flat casserole pan if baking. Cover with remaining ingredients. Wrap securely with the foil if grilling. Cover with foil to bake. Bake for 30 minutes, or place on hot grill for about 20 minutes.

This is a very flavorful way to serve fish for health- and diet-conscious people.

Wine Recommendation
Serve with Fenn Valley Seyval Blanc.

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