Chef Brian Amery’s Baked Cod with Local Peach Salsa

He was drawn to the culinary industry when he recognized his passion for food at an early age, later studying at the Culinary Institute of America. He went on to spend time as a chef in many different parts of the culinary field, including 15 years as the chef at the Hotel DuPont and five years as an executive chef with Sodexo. In 2013, he joined the Sunrise team where he finds great purpose in cooking up delicious meals for our residents. Brian is married with a two year old daughter. In his free time, he enjoys golfing, listening to Jimmy Buffett and spending time with his family.

Brian’s recipe for Baked Cod with Local Peach Salsa was chosen because of how healthy and delicious it is! This is a Sunrise Signature when it comes to a residents’ dining experience. Cod is an excellent low-calorie source of protein with a 4-ounce portion providing nearly half of the recommended daily allowance for only 120 calories. Cod is also a good source of omega-3 fatty acids as well as vitamins B6 and B12.

Fresh peaches are a good source of potassium, fiber, and vitamins A and C.  Not only does vitamin C help the body resist infectious agents, but it is also a powerful antioxidant that removes free radicals from the body.

Serves 4

Peach Salsa
1 ½ cups diced local peaches
⅔ cup diced red bell pepper
⅓ cup sliced green onions 
2 tablespoons chopped fresh oregano 
1 tablespoon chopped fresh parsley 
1 tablespoon chopped garlic 
½ jalapeño, seeded / minced 
Salt and pepper to taste

Directions
Combine the peaches, peppers, onions, oregano, parsley, garlic and jalapeño.  Season to taste.  Let stand for 1 hour. 

Baked Cod
4 4-oz cod fillets
3 tablespoons olive oil 
1 tablespoon lemon juice 
½ teaspoon paprika
½ teaspoon chopped garlic
Salt and pepper to taste

Directions
Whisk together the olive oil, lemon juice, paprika and garlic. Season fish well on all sides.  Place in a shallow container and brush liberally with the olive oil mixture.  Cover and refrigerate for 1 hour to marinate. Remove the fish from the fridge.  Place on baking sheets and bake at 350°F until internal temperature reaches 145°F, about 15 minutes. Serve topped with peach salsa.