First Bite: Stuffed Cod over Gnocchi

Michael Recht, executive chef at Canton’s Willow Bistro, has created a seasonal special for fall into winter, titled Stuffed Cod Over Gnocchi.

Michael Recht, executive chef at Canton’s Willow Bistro, has created a seasonal special for fall into winter, titled Stuffed Cod Over Gnocchi. He broils a center-cut cod loin in garlic butter, lemon juice and white wine, then stuffs the tender and flaky cod with a crab and cream cheese blend “for a really nice layer,” then tops it with pesto bread crumbs. The cod sits on a bed of roasted butternut squash, wilted fresh spinach and oven-browned gnocchi with a thyme brown butter. He drizzles the plate with raw local honey and smoked paprika oil and tops the dish with scallion tendrils and orange and lime zest “for color and fragrance.”“It’s sweet and savory and fragrant with lots of different textures,” said Recht of this elaborate dish. “It’s something I’m proud of.”