Last Night's Dinner: Cod Dugliere

I adapted last nights dinner from the new book by Rachael Ray - Big Orange Book. I omitted the tarragon and pureed the tomatoes (my husband and son both hate chunky tomatoes in their food) and it was a huge hit.

This was very good. I really enjoyed it too. Very simple to put together.

                     *  Exported from  MasterCook  *

                               Cod Dugliere

Recipe By     : adapted from Rachael Ray's Big Orange Book
Serving Size  : 4    Preparation Time :0:00
Categories    : Fish                             Main Dishes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      tb            unsalted butter
   1      small         onion -- finely chopped
   1      lb            thick cod fillets
                        salt and pepper
                        Grillmates Salmon seasoning -- * see note
   1      15 oz can     tomatoes -- drained
     1/4  cup           clam juice
     2/3  cup           water -- ** see note
   1                    bay leaf
                        cayenne pepper
                        Accompaniment:
                        Israeli couscous -- *** see note

Preheat oven to 400 degrees F.

Place 2 tbsp of butter in the bottom of a metal baking pan just large enough to hold the fish (an 8x8 brownie pan is perfect) and place it in the oven to melt.

When the butter is melted, stir in the onions. Sprinle the fish with lemon juice from 1/2 the lemon, salt and pepper. Arrange the fish over the onions, spooning some of the melted butter over the top. Add the chopped tomatoes to the dish, then pour the clam juice and water over the fish. Add the bay leaf and a sprinkle of cayenne pepper. Cover with tin foil and bake for 20 minutes, or a bit more depending on thickness of fillets, until cooked through.

When the fish is done, remove to a platter and cover with foil. Place the pan on the stovetop and cook for 2-3 minutes over MED-HIGH heat and reduce sauce. Season with salt, pepper, juice of remaining 1/2 lemon, and a bit of the cayenne. Add the remaining butter in small pieces and swirl the pan to melt. Discard the bay leaf. Pour the sauce over the fish and couscous and garnish with parsley.

                   - - - - - - - - - - - - - - - - - -

NOTES : Risa's  notes:

* Original recipe calls just for salt and pepper and lemon juice. I thought that the seasoning would give more flavor.
** Original recipe calls for white wine. I didn't have any.
*** I thought that the couscous would be good with the fish. Use rice or any other grain. It would be just as good.

Original recipe also called for some fresh tarragon sprigs, finely chopped. I omitted them because i had all the herbs in the Salmon seasoning. Also garnished with a handful of chopped parsley.