Recipe and Pairing: Cod Fillets with Turmeric and Ginger

This is one of those healthy recipes that is also delicious, easy to cook and wholesome.
Before we begin, however, we want to describe two of the main ingredients in this dish:
- Turmeric belongs to the Zinziberaceae family and is also known as Indian Saffron. It contains essential oils (camphor, cineole, turmerone), starch, flavonoids, fiber, and curcuminoid pigments. It has anti-inflammatory, antioxidant, antiviral, and immunostimulant properties. It promotes the production of bile and its flow into the intestine; it can improve liver health; contribute to cholesterol reduction; aid digestion (especially of fats) and is therefore used to combat dyspepsia, bloating, and flatulence. Following some animal studies, it appears to have been concluded that curcumin would have positive effects on certain diseases such as Alzheimer's disease, AIDS, arthritis, and colon and pancreatic cancer.
- Ginger belongs to the same family as turmeric. It too has many properties: antioxidant, aphrodisiac, antibacterial, antiseptic, healing, and antibacterial. Ginger soothes nausea, helps combat diarrhea, constipation, bloating, and flatulence; applied in compresses it is used to relieve trauma and rheumatic pain; properly prepared it alleviates toothache, headache, and colds. It is increasingly used for its purifying and draining effect, for reducing fatigue, it helps regulate appetite and burn calories.

Preparing something good and healthy puts me in a good mood! Let's get started!

Ingredients:

• 2 cod fillets
• 1 carrot
• Turmeric powder to taste
• A piece of fresh ginger (or ginger juice)
• 4-5 cherry tomatoes
• ¼ of a sweet white onion
• 2 garlic cloves
• Oregano to taste
• 1 celery stalk
• Oil to taste
• Salt to taste
• A teaspoon of apple cider vinegar
• ¼ of a squeezed lemon
• A glass of water

Preparation:
Very simple: chop the carrot, onion, celery, and garlic; halve the cherry tomatoes, and using a juice extractor obtain the "live juice" from a piece of ginger like the one below (go easy – it is very spicy!).
Lay the cod fillets in a pan and cover them with all the ingredients, then cook for about 15 minutes, turning the fillets only once.
The carrots should be "crunchy" at the end of cooking, so don't overdo the cooking time (or the turmeric!).
The result should be a fragrant, slightly spicy, and well-balanced dish.
Now for our usual wine pairing: we have chosen a Verdicchio dei Castelli di Jesi! Which one? Le Vele di Cantina Moncaro, 2013 vintage – an accessible product (around 8 euros), simple, easy-drinking, fragrant but not overpowering. This product has won numerous awards over the years! Color: brilliant straw yellow with greenish reflections; on the nose, citrus notes and light fruits with particular emphasis on apple and peach; on the palate, fresh, refined, and persistent.

The choice of a wine that is not too complex from an aromatic standpoint was made precisely considering the many aromas already present in this dish; the excellent Verdicchio dei Castelli di Jesi by Andrea Felici, more pronounced aromatically and already covered on our site, could also have worked well.

Until the next pairing!