Friday, July 18, 2008

Cod with Sun-Dried Tomatoes

I'm pretty much back to normal after my run-in (allergic reaction) to antibiotics with sulfonomides. A friend of mine in the medical field warned me to never take them again because a second reaction would be even worse. I told her not to worry. Even a nice cash bonus for taking them would not entice me a second time.

I did find some absolutely delish vegan mayo that I've been using on everything. It's that good. I've tried other vegan mayos before but nothing compares to Grapeseed Oil Vegenaise. I used my newly discovered "safe" mayo to make a sun-dried tomato topping for cod fillets. You'll love this recipe both for its delicious taste and simplicity of making. And it's all safe for individuals with IBS or other digestive issues.

Cod with Sun-Dried Tomatoes (served with Roasted Potato and Asparagus Salad)

Ingredients for Cod:
1 pound cod fillets
8 sun-dried tomato halves, not oil-packed
1/4 cup Grapeseed Oil Vegenaise (or other vegan mayo)
2 T. chopped parsley
1/8 tsp. pepper

Ingredients for Roasted Potato and Asparagus Salad:
6 medium red potatoes, cut into quarters
2 T. olive oil
1 tsp. salt
1/2 tsp. black pepper
1 pound asparagus spears, trimmed and cut into 2-inch pieces
1 1/2 T. balsamic vinegar
1 T. Dijon mustard
8-10 chopped sun-dried tomatoes
8-10 chopped pitted Kalamata olives
1/2 cup fresh basil leaves, chopped

Preheat oven to 450 degrees. Grease or spray two glass baking dishes or other oven pans. Soak tomato halves in 1 cup boiling water for about 5 minutes or until softened. Drain and finely chop. Reserve for later. Toss potatoes with 1 T. olive oil and salt and pepper. Spread on a baking pan and bake until golden brown, 30-40 minutes. Steam asparagus pieces in boiling water for about 4 minutes or until tender. In a large bowl, mix vinegar, mustard, 1 T. olive oil. Add potatoes and drained asparagus pieces. Toss to coat. Mix in 1/4 cup of the sun-dried tomatoes, olives and basil. Set aside.

Place fish on pan and bake for 8 minutes. In the meantime, mix the remaining sun-dried tomatoes with 1/4 cup vegan mayo, parsley and pepper. Remove fish and spread some of the sun-dried tomato topping on each fillet. Reserve any extra for serving with the fish. Bake the fish 4 minutes longer or until topping is light brown and fish flakes easily with fork.

Serve fish alongside a bed of wilted greens topped with potato salad and roasted broccoli spears. Yum! Even a fish skeptic will love this dish.

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