Summer in New England wouldn’t be the same without the abundant and wonderful selection of seafood we have here.  Growing up in Massachusetts meant summer vacations to Cape Cod where we would enjoy clam rolls, clam chowder, lobsters and all sorts of fresh fish.  Summertime wouldn’t be the same without it.

At our market there is always a great selection of fish.  Perhaps not everyone’s first choice, but it was mine the other day, was a piece of scrod.  Scrod is technically defined as a young cod or haddock but is really any sort of white fish spilt and boned.  We baked ours with a splash of olive oil and lemon juice at 350 for about 30 minutes until it was flaky.

We were using it at lunchtime for fish sandwiches but wanted it to be a little bit special and summery.  We opted to dress it up with fresh orange slices and caramelized red onions.  We also made a light orange vinaigrette to drizzle over the fish and the bread.

The orange vinaigrette was simply vegetable oil, a squeeze of orange juice, salt, pepper, and a dab of mustard.  It was very light and the fish absorbed every ounce of the flavor it provided.

This sandwich was so filing and summery.  Perfect for lunch and so good with the bottle of Costamolino Argiolas we blogged yesterday.  The oranges and sweet red onions really added such great flavor to the fish.  The fish itself was like taking a bite of a childhood summer vacation.  The taste of Cape Cod in a sandwich.