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.
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:
Fennel salad:
Cod:
Recipe and photo courtesy of The North American Olive Oil Association.
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