Baked Fish Dugler-ini and Pasta

Today I went light and very healthy.  I am a true believer in balance.  Although I went rich and comforting yesterday, I would not do that on a regular basis.  Cod was on special this week.  It really is a versatile fish.  Extremely easy to cook many ways.  Of course, fried fish sandwiches, or fish and chips top the list.  But alas, I know better than do back to back meals that are not the best for you.  I will save frying for a day a really need some cheat food, or during lent when the churches have fish fry's and I am forgiven in the name of charity!

I think we get somewhat snobbish about fish today.  Salmon is mainstream now, and we tend to want more exotic seafood like tuna steak or swordfish,  instead of a simple fish like cod.  But it is hearty and clean; affordable and versatile.

I am embarrassed that this Rachel Ray recipe was so easy.  I almost felt like I should have brought you more; however, once I tasted it, I knew it was a recipe to give a thumbs up! If you are still shy about cooking fish, this is the recipe to try.

Baked Fish Dugler-ini with Pasta (no clue at all why this is called Dugler-ini, but Rachel Ray is quirky and it is maybe named after someone!)

Olive oil
1 small onion finely diced
2 cloves garlic finely chopped
1/2 c. dry white wine (remember I opened the bottle yesterday, yes there is a little less in the bottle, wasn't me, I drink red!)
1 15 oz can of diced tomatoes
3 T chopped flat leaf parsley ( :) from my garden!)
2 lbs. cod fillets
`1/2 lb. pasta of choice

Saute the onion and garlic in a medium skillet till softened.

Add the wine and allow to reduce for several minutes.

Add the tomatoes, bring to a boil and then remove from the heat.

Add the parsley.

Spoon a little of the sauce on the bottom of a casserole.

Season the fillets with salt and pepper.

Layer on top of the sauce.

Top with the rest of the sauce.

Bake for about 20 minutes until fish is flaky.
Meanwhile cook the pasta.  I used a whole grain penne.
Plate your fish.  Add a small pat of butter in the sauce. (YES again, stop with the raised eyebrows.  There is no other fat in this recipe! it makes a difference, binds the ingredients together, works with the harsh pasta and gives it a some ooompf!)  Toss in the cooked sauce and allow it to absorb some of the sauce.

That's it!  Really, that is it.  I served with some lemon steamed green beans, and wallah, a great mid-week meal!  AND, dinner and 2 lunches came to about $10 total!! I am thinking, even though I cannot repeat a recipe in 2014, this could be easily switched up!  Your could add a Mexican twist to the tomato sauce by adding a little jalapeno and fire roasted tomatoes.  Enjoy your evening!