For 4:
–cod (size of 4 decks of cards, 1 pound)
–breadcrumbs (plain, boxed, one-quarter cup)
–basil (bottled, 1 teaspoon, dried)
–parsley (fresh, 1 handful, chopped)
–green onions (2 stalks, chopped)
–salt and pepper
–olive oil
–white wine (one-quarter cup)
Primavera sauce (pureed in food processor):
–tomatoes (fresh, 2, medium, chopped, room temperature)
–basil (1 teaspoon, dried)
–parsley (1 handful, chopped)
–garlic (minced, in a jar, 1 tablespoon)
–extra virgin olive oil (3 tablespoons)
–salt and pepper
1 – Place the chopped tomatoes, basil, chopped parsley, minced garlic, extra virgin olive oil, with salt and pepper to taste, in a food processor. Pulse until smooth. Keep at room temperature for serving.
2 – Place the cod in a covered baking dish with the white wine. Sprinkle the top with breadcrumbs, basil, parsley, and green onions. Finish with a few drops of olive oil.
3 – Serve the cod hot, with the cold primavera sauce on the side.
–cod inspired by C. Mabry, chef; primavera sauce inspired by Edward Giobbi’s Pleasures of the Good Earth.
