Baked Cod with Radishes and Persimmons

Baked Cod with Radishes and Persimmons
Serves 2-4

Fish is often intimidating to cook but the key is high heat and a short cooking time. Which also helps get dinner on the table during a busy work week. Use and substitute your favorite fish en lieu of cod. Easily interchangeable are the elements roasted around the fish, during the winter I love using radishes (spring is coming!) and persimmons, adding elements of sweetness to the dish. Pair with Cuvaison 2019 Chardonnay with its citrus driven nose and lovely floral fruit notes such as pear, peach, and apricot. Crisp yet lengthy mouthfeel makes this wine feel truly elegant on a weeknight. 

1 lb. cod
1 orange, sliced
2-3 radishes thinly sliced
1 persimmon, thinly sliced
Extra virgin olive oil 
Salt

Preheat oven to 450° F. On a sheet tray lay sliced oranges and top with cut or whole piece of fish, depending on serving size and style. Season with olive oil and salt. Scatter radishes and persimmons around fish and season with olive oil and salt. Roast for 15 minutes until fish is firm and opaque. 

Serve with a simple salad or side of rice.