Day Boat Cod with Olive Oil Melted Tomatoes and Petit Salad of Shaved Fennel and Oranges
Cod is a delicious, flaky white fish, and a great blank canvas for bold flavors of your choice. In this recipe, the cod is served on a bed of baked tomatoes and topped with a fennel and orange salad.
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Olive Oil Melted Tomatoes:
8 large Roma tomatoes, peeled, seeded and cut in half
Salt and Pepper to taste
Zest of 1 lemon
6 large garlic cloves, peeled and sliced very thin
6 basil leaves, cut into long thin strips
3 tablespoons parsley, chopped
Orange, Shaved Fennel, and Olive Oil Salad:
½ large fennel bulb, sliced very thin on a mandolin
2 medium oranges, rind and seeds removed, cut into slices
½ lemon, juiced
3 tablespoons Extra Virgin Olive Oil
1 tablespoon parsley, chopped
Salt and Pepper to taste
Cod:
Olive Oil (for sautéing)
4 6 oz portions of Cod
Salt and Pepper to taste
4 fennel fronds (for garnish)
4 lemon wedges (cut into ⅛ portions)
Extra Virgin Olive Oil, as needed
Melted tomatoes:
- Preheat oven to 325°F.
- Place the peeled and deseeded tomatoes into a 9-inch cake pan and season to taste with salt and pepper. Scatter the herbs, lemon zest, and garlic on top of the tomatoes. Cover the top of the tomatoes with extra virgin olive oil. The oil should come up about ¾ of the way of the tomatoes.
- Cover with foil and bake until tomatoes are tender, approximately 40 minutes.
Fennel salad:
- Combine all ingredients and gently toss just before garnishing the cod.
Cod:
- Turn up the oven to 400°F and brush a baking sheet with olive oil.
- Heat medium sized sauté pan on high heat. Add olive oil and heat oil. Salt and pepper the cod. Add the cod to the hot oil and sear on one side, until the fish is golden brown and crisp.
- Transfer the cod to the baking sheet. Place cod in oven until it just starts to flake, about 12 minutes. Remove the cod from the oven and keep warm.
- Using a spoon, portion the melted tomatoes on four large dinner plates. Allow some of the flavored oil to puddle on the plate. Carefully transfer the cod on top of the warm tomatoes. Then top the cod with the orange and fennel salad. Squeeze a lemon wedge on the entire plate.
Recipe and photo courtesy of The North American Olive Oil Association.
Nutrition
Calories: 370Total Fat: 16g
Saturated Fat: 2g
Sodium: 130mg
Carbohydrate: 26g
Fiber: 7g
Protein: 35g
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