You can use sole fillets instead of cod. You can also cook the fish en papillote. Simply wrap each fillet, basted with marinade, in aluminium foil. Bake at 400°F (200°C) for 15 minutes.
Makes 4 servings.
Appetizer: Mesclun salad with warm goat cheese. Place baguette crusts garnished with goat cheese for a few seconds under the broiler. Serve the warm crusts on a bed of mesclun lettuce tossed with balsamic, wine or sherry vinegar.
Main dish: Cod fillets with capers
Side dishes: Green beans and tomatoes Provençal. Cut tomatoes in thick slices, drizzle with olive oil and season with salt and pepper. Garnish with bread crumbs, grated Parmesan and Provençal herbs. Bake at 400°F (200°C) for about 15 minutes.
Dessert: Caramelized nectarines. Use large nectarines, peeled, cut in halves and pitted. Sprinkle each half with brown sugar and drizzle with melted unsalted butter. Place under the broiler for a few minutes, till the fruit is golden brown and hot. Serve immediately with custard and almond cookies.