Tender, flaky Cod Fillets baked with Zucchini, Onions, and Peppers in a Zesty Tomato Sauce.
This is the first book in a series by Alexia Gordon. It stars Gethsemane Brown, a Maestra, from the USA who arrives in Ireland to take a job conducting an Orchestra only to find that the job was given to someone else. To make matters worse, her luggage was lost and now she is stranded with no clothes, no money, and no job.
Gethsemane accepts a job at a Catholic Boy's School where she is challenged to turn rowdy teenagers into an Orchestra that will win competitions. The job comes with housing in the form of a lovely cottage once owned by a famous composer. Gethsemane hopes that winning this competition will give her the money and job opportunities she needs to return to the States.
Gethsemane moves into the cottage where she is greeted by the composer's ghost. It appears that he cannot find peace and cross over as he was falsely accused of murdering his wife and then committing suicide. Since Gethsemane seems to be the only person who can hear and see the composer, it is up to her to help clear his name so that he can find peace.
This is a laugh-out-loud, feel-good book. It reminded me of the Janet Evanovich series. I can't wait to read the next book in the series. I love Gethsemane and all of the characters who live in the small town.
Gethsemane is contemplating lunch at the school where the menu is offering a breaded cod. One of her fellow teachers advises her to stay away from the cod. This made me think of the last cod that I served here for a family dinner and had not yet shared with you. Had this cod been on the menu the problem would have been getting to the lunchroom before it was all scarfed up.
Heather of Based on a True Story, hosts a group called Foodies Read and decided to try a new theme for our group by making a Bingo board for us to fill out. The challenge is nearly over and I still have 5 categories to mark off. I guess I will have to wait until next year to read about Gethsemane's next adventure.
So far in this challenge I have shared the following recipes and reviews:
- Bisquick Cookies from a Library Book
- Lemon Pepper Potato Wedges from a Cookbook
- Navajo Green Chile Stew from a Historical book
- Venison Banh Mi Burgers from a book about Restaurant Life
- Hot Honey Caramel Sauce from a book set in a Foreign Country
- Gnudi from a book that is Part of a Series
- Apple Pie Cookies from a book that Has Fruit on the Cover
- Lobster Salad from a book that was Published Before 2023
- No Recipe but a Review written from a book featuring Coffee or Tea
- Magically Easy Gingerbread Pumpkin Cake from a book Set on a Farm or Vineyard
- Spaghetti Carbonara from a Memoir
- Sweet Potato Soup from a Book I Linked up to Foodies Read
- Vegetable Lo Mein from a Mystery
- Pumpkin, Orange, and Date Muffins from a book with a Food Truck
- Dijon Chicken from a Newly Released book
- Chocolate Cream Pie from a Book I Made a Recipe From
- A Cheese Plate from a Book by an Author of a Different Gender than I
With this book, I was able to check off a Book by an Author of a Different Race than I. I also shared a recipe for Pork and Mandarin Tacos when I reviewed Little Red House during this challenge but for which I had no available category.
Stay tuned to see if I can complete this challenge before the end of the year. Christmas is fast approaching but I'm going to try to have a coverall.
I have read 3 books of the last 5 categories and am working on the last 2 now. Wish me luck....it is a busy time of year.
Speaking of a busy time of year, this Cod recipe is perfect to make for your family and friends. It is ready in about half an hour and made in one pot for easy cleanup. It is in a lovely broth and can be served in a bowl with a piece of crusty bread for a complete meal.
Yield: 8 servings
Meditteranean Cod
Tender, flaky Cod Fillets baked with Zucchini, Onions, and Peppers in a Zesty Tomato Sauce.
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min
Ingredients
- Eight 4-6 oz. cod fillets
- 2 T. olive oil
- 4 cloves of garlic, minced
- 1 sweet onion, sliced
- 8 mini sweet peppers, seeded and halved
- 1 t. dried thyme
- 1 bay leaf
- 1 qt. Marinara sauce (my recipe)
- 1 c. clam juice
- 1/2 c. white wine
- pinch of cayenne pepper
- 2-3 shakes of hot sauce
- 2-3 shakes of Worcestershire sauce
- 2 zucchini, sliced
- salt and pepper to taste
Instructions
- Heat the olive oil over med-high in a large skillet or Dutch oven. Add the onions, garlic and peppers. Season with the thyme, bay leaf, salt, and pepper. Cook for a few minutes until fragrant and the onion is translucent.
- Add the wine and stir, scraping up any browned bits stuck to the bottom of the pan, cooking until nearly evaporated.
- Stir in the marinara, clam juice, cayenne, hot sauce, and Worcestershire sauce.
- Season the cod with salt and pepper and place into the sauce along with the sliced zucchini, ladling to cover with the sauce.
- Bake, uncovered, in a preheated 375* oven for about 20 minutes until cod flakes easily with a fork.
Nutrition Facts
Calories
210.73Fat (grams)
4.96 gSat. Fat (grams)
0.75 gCarbs (grams)
16.94 gFiber (grams)
3.44 gNet carbs
13.5 gSugar (grams)
9.86 gProtein (grams)
23.12 gSodium (milligrams)
775.06 mgCholesterol (grams)
48.76 mg
Property of A Day in the Life on the Farm
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