Fresh Cod
with Mustard, Toasted Breadcrumbs, and Herbs

Write-up by Anna Kuwabara, recipe by Jim & Franco Rua

From the Albany Symphony History: “The Albany Symphony Orchestra was founded in 1930 by Professor John F. Carabella. Mr. Carabella was born in Rome in 1885, and was a favorite pupil of Pietro Mascagni, composer of Cavalleria Rusticana. He came to America in 1915 to become organist and choirmaster at St. Bernard's Church in Cohoes.

What could have possessed Mr. Carabella, 90 years ago, early in the Great Depression, to found the "People's Orchestra of Albany" with 24 brave musical souls? What a seemingly inauspicious time to found an orchestra. And yet, what better source of comfort and hope during bleak times than the life-affirming music he and his orchestra played.”

Albany Symphony friends know Jim Rua and his son Franco as proprietors of Cafe Capriccio in Albany and through their beautiful catering of Conductor’s Circle events. What you may not know is that Jim is the grandson of John F. Carabella and has a treasure trove of newspaper reviews, programs, and photos from the earliest days of the orchestra.

Here is a recipe from Jim and Franco’s cookbook, Cafe Capriccio – Cooking Lessons with Jim Rua and Franco Rua.

Ingredients for 2:

• 2 cod fillets, cleaned and boned, each weighing 6 to 8 ounces

• 2 tablespoons Dijon mustard

• 1 lemon, cut into slices

• Juice from 1 lemon

• 1 teaspoon fresh dill

• Chopped parsley

• Salt and pepper

• Toasted breadcrumbs, enough to lightly cover the fish fillets

Procedure:

1. Heat the oven to 400 degrees.

2. Lightly coat the fish with mustard, then add fresh dill and lemon juice.

3. Place the fish on a cookie sheet and bake for about 10 minutes.

4. After 5 minutes baking time, add the bread crumbs, lightly coating each filet.

5. When the fish is done, turn it onto a platter or plate and garnish with lemon and parsley.