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OK, Spring is seriously teasing us at this point.  But looking at the weather coming up here in the Philadelphia area, it looks like it's going to finally stick around.  

Spring weather to me, means cooking some lighter and healthier meals and getting away from those comfort foods (you know the ones you have when you are hibernating during the winter) that we usually enjoy on the weekends. Hope you enjoy my new spring weekend dish!

Ingredients:

1 yellow onion

3 cloves garlic, divided

6 sun-dried tomatoes

1 1/2 ounces Kalamata olives

2 TB capers

handful fresh basil

1/4 cup chopped fresh parsley, divided

1/2 pound fingerling potatoes

2 6-8oz Fresh Cod fillets

1/4 cup white wine

1/8 tsp crushed red pepper flakes

Veggies (bought frozen)-then grilled

Directions:

Prepare Ingredients

Preheat oven to 425 degrees.

Peel onion and thinly slice.  Mince garlic Roughly chop sun-dried tomatoes, olives and capers.

Rinse basil and parsley and roughly chop leaves.

Rinse potatoes and slice 1/4 thin along width - without knife going all the way to bottom Rinse Cod and pat dry with paper towel.

Roast the Potatoes

On baking sheet, brush potatoes with olive oil, toss with salt and pepper and some of the garlic.

Arrange single layer and roast until golden brown, about 20 minutes. (last 5 minutes, brush tops of potatoes again with olive oil and sprinkle with 1/2 parsley)

Cook the Sauce

Heat 1 tablespoon olive oil in pan over medium heat.  Add onion and cook until soft, about 5 minutes.

Add sun-dried tomatoes, olives, capers and remaining garlic and cook until gold, 1-2 minutes.

Add white wine and crushed red pepper and cook until sauce is reduced by half, 1 minute.  Transfer to bowl and cover to keep warm

Cook the Cod

Season cod with salt and pepper.  Add 1 tablespoon olive oil to pan from sauce over medium het.  When shimmering, add cod and cook until opaque and flakes easily, about 3-4 minutes per side.

Add sauce and basil and warm through, about 1 minutes.  Taste, add salt and pepper if needed.

Plate your food

Divide Cod, sauce and potatoes, grilled veggies, sprinkle rest of parsley and serve.

Enjoy!

-Stacey