Smothered Cod

I wanted to try a fish recipe for the Mile High Dutch Oven Gathering (DOG) in the Smokey Mountains.  Finding fish served at a DOG is a rare treat, a break from the traditional camp meals of chili, meatloaf, and pasta.

When I spotted Sara’s recipe “Grouper Pot Roast with Caramelized Onions and Oven-Roasted Tomatoes” in her cookbook Foster’s Market Favorites (page 150), I knew it would be perfect for the DOG.

I love the sauce created by the white wine and juices from the caramelized onions and roasted tomatoes.  It is a simple yet elegant dish that has a beautiful presentation and it is delicious.

Ingredients:

• Olive oil to cover the bottom of the oven, approximately 4 tablespoons
• 2 large onions, cut in half and thinly sliced
• 2 pounds cod (or thick white fish)
• Salt and ground pepper
• 1 tablespoon ground thyme
• 1 teaspoon dried basil
• 2 tablespoons butter
• 1 cup cherry tomatoes cut in half
• 2 tablespoons freeze dried chives
• 1 cup dry white wine
• Lemon wedges

1.  Fire up a chimney of charcoal.  Spread charcoal out into a solid circle to fit beneath a 16-inch camp Dutch oven OR two 12-inch camp Dutch ovens.  Place oven(s) over hot coals and add olive oil.  Wait one or two minutes until the oil is shimmering hot.
2. Add sliced onions.  Stir frequently until onions are caramelized, about 20 minutes.  Remove onions from oven. Add butter.
3. Sprinkle salt, black pepper, and dried thyme over both sides of the fish.  Lay fish in the hot butter and oil.  Do not move the fish around.  After about four minutes, flip the fish over.  I divided the fish into pieces that fit on my spatula to make the process easier.
4. Add white wine, tomatoes, dried basil, and chives.  Top with caramelized onions.
5. Add the lid to the oven. Rearrange charcoals to bake at 375 for 10 minutes.  For a 16-inch oven, place a circle of 23 hot charcoal on the lid and 11 underneath.  Serve with a wedge of lemon.