Cod with Albarino
  Pairing Advisor

Cod with Heritage Tomatoes & Zucchini
with Albarino


Food Wine
Cod with Tomatoes & Zucchini - This is another quick dish that can be cooked on a work night and ready in just over 30 minutes if you precook the potatoes and slice the vegetables the night before. If not the whole thing takes about an hour. This is a light meal with a bit of acidity that matches the body and acidity of the wine beautifully. This is a match that truly makes the two better for the marriage.
2006 New Clairvaux Vineyard St. James Block Albarino: This is a lovely bright wine on the palate with great citrus and a slightly round mouthfeel in the initial attack which is follwed with a little green apple, pear and peach in the finish. The perfect wine for a light fish as well as working beautifully with the acid in the tomatoes, making the full, delicate flavors in both more obvious in the finish.
Cod with Heritage Tomatoes & Zucchini ; Makes 4 servings
1 lb Cod
4 Medium potatoes, peeled & sliced
2 Tbsp Olive Oil
1 Large Heritage Tomato, sliced thin
1 Zucchini, Sliced fairly thin
1 small red onion,sliced thin
1 TbspLight Seafood spice
Salt & pepper to taste
3 Tbsp fresh basil, sliced
1 Tbsp fresh Cilantro, chopped
cod with Tomatoes
 Albarino
Peel potatoes and cook in boiling water for 20 minutes, until just tender. Draine and allow to cool. Cut into thin slices, 1/4 to 1/3 inch thick. Slice tomatoes, zucchini an onion. If doing the night before, cover and refridgerate for next day. Preheat oven to 400 degrees. Coat bottom of a long baking dish with olive oil. Place cod in dish and brush with more olive oil. Sprinkle lightly with seafood spice, salt and pepper. Place potatoes next to cod and then top with zucchini, onion and tomtato. Drizzle with remaining olive oil. Bake for 30 minutes, or until vegetables are tender and fish flakes easily. Top with fresh herbs. Serve immediately.