Ingredients
Sauce
2 tablespoons extra virgin olive oil
2 medium shallots, peeled and sliced in half rounds
2 garlic cloves, peeled and chopped
1 yellow bell pepper, cut into cubes
2 ripe large tomatoes, diced into small cubes
1 tablespoon tomato paste
1/3 cup dry white wine
6-7 sprigs of flat-leaf parsley, stemmed and chopped
1/2 teaspoon Herbs de Provence
1/2 teaspoon red pepper flakes
1/2 teaspoon Kosher salt
1/2 teaspoon fresh ground black pepper
20 pitted Kalamata olives, drained
2 tablespoons capers, drained
1 anchovy fillet, ground with an knife with some salt
Cod
4 cod loins
Juice of 1/2 lemon
Salt and pepper
To Finish
Juice of 1/2 lemon
To Serve
Baby gold potatoes with olive oil, garlic and parsley,
Crusty bread, warm
Butter, warm
Directions
- On a clean working surface, drizzle the cod loins with lemon juice and season with salt and pepper on both sides.
- Add olive oil to a large frying pan over medium heat. Add the shallots, season with salt, and cook, stirring occasionally until soft and translucent. Add the garlic and cook until fragrant.
- Increase the heat to medium-high. Add the bell peppers, and cubed tomatoes and cook for about 5 minutes until softened. Add the wine and cook for about 3 minutes, until the alcohol evaporates. Add the tomato paste, parsley, Herbs de Provence, red pepper flakes, salt and pepper. Cook with the lid on for 0-12 minutes, stirring occasionally until the tomato is soft.
- Stir in the olives and capers.
- Nestle the cod loins in the pan, and garnish with some sauce. Close the lid and cook for about 5 minutes, until the cod is cooked through, to an internal temperature of 145 degrees.
- Garnish with fresh chopped parsley, squeeze with the juice of 1/2 lemon, and serve immediately.
Notes
Comments
Post a Comment