On a recent trip to my favorite city by the bay I popped in to 22 Bowens for dinner before heading back home. The restaurant is tucked back in the marina side of the town but can easily be found by the swirling aromas descending from it’s entrance.
It was a gorgeous chilly fall day and the dark handsome entrance was ever so inviting, which brings me to today’s recipe post. My baked cod over white beans, kale and andouille sausage broth is a simple version of their pan seared cod with similar broth. This recipe is a must for those chilly days when you want to enjoy a great meal at home but without the ticket price. Full of flavor and loaded with nutrients I guarantee this dish will become a family favorite!
[yumprint-recipe id=’21’]
Don’t let the complexity of the pictures keep you from making this meal, it’s really not complicated at all. It is perfect for those chilly days when you’re looking for something super delicious, satisfying and fairly quick to make.
Enjoy!
This looks great! We eat a lot of fish here, but I never thought of putting it on top of a soup once the fish is baked. Great idea for a fusion dish.
Thanks Kelly! I didn’t think of that either until I had it for dinner at the restaurant, great idea and a change from the normal baking. And it really is easy to put together. Thanks for stopping by! -R
This looks awesome!
Thanks Peggy! -R