Finfish with Cherry Tomatoes, Scapes and Zucchini

Fresh, local NH-caught cod baked with zucchini and cherry tomatoes and served over cilantro-lime rice

Start with quality fish.  At the recent farmers' market I stumbled upon local dayboat cod and pollock--both very suitable for a dish where tender, flaky white fish is the preferred main ingredient.

Fileted 1-pound packs of cod, caught off of New Hampshire shores

Saute slivered red onion and chopped scapes in a pat of butter and small glug of evoo til tender. Add big splashes of fish stock and semi-dry, fruity white wine, and simmer over low heat.  Low heat protects the wine's delicate flavor compounds, called 'esters'; high heat destroys those esters, resulting in tart and edgy, often harsh, wine notes.

Add the prepped zucchini.  I cross-quartered the zucchini for this dish: using your knife crosswise, rotate the squash a quarter turn after each cut.  It results in a nice chunky, biased cut.

Simmer until the squash is barely tender, and then add the filets of fish, nestling them down into the liquid.

Squeeze fresh lemon over the tops of the filets, add halved cherry tomatoes, sprinkle with sea salt and fresh ground pepper, and place the whole lot in the oven--400 degrees for 8-10 minutes depending on filet thickness.  

These filets are being cooked skin-side up.  Skin-side down is better, but I preferred the color contrast of skin-side up.
Cook until the fish just starts to flake.  Spoon juices over the filets upon removing from oven.

Serve over steamed brown rice cooked in equal parts water and chicken stock, with a good splash of fish or clam stock.  Before resting the rice, add fresh chopped cilantro, or basil, or tarragon, or all three!

A delightful, perfect summer's market dinner!