Cod Provencal Recipes
Cod is low in calories and saturated fat. Marinating the fish in lemon juice intensifies the dish's flavor.
Recipe From marthastewart.com
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 10
Recipe From foodnetwork.com
Provided by Robert Irvine : Food Network
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 13
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COD PROVENçAL RECIPE | BBC GOOD FOOD
May 27, 2008 2 cod fillets, skin on, each weighing about 175g, see box, far right 1 tsp coarse salt flakes 2 red peppers 1 garlic clove 1 lemon 2 …
- Neatly trim the cod fillets. Score the skin of each fillet 3-4 times at regular intervals. Lay the fish in a shallow dish and sprinkle both sides of the fillets with the salt and some freshly ground black pepper. Set aside or chill overnight, see box, far right.
- Deseed and finely slice the peppers, then finely grate the garlic and lemon zest over the peppers. Carefully slice the fennel on a mandolin, or as finely as possible with a sharp knife, then tip half the fennel into a bowl of iced water and set aside.
- Brush the salt off the fish or, if it has dissolved, wipe the brine off with kitchen paper. Heat 2 tbsp of olive oil in a large non-stick pan, cook the fish, skin side down, for 4 mins until the skin is crisp and browned, then remove from the pan.
- Put 1 tbsp more oil into the pan. Fry the fennel and the marinated peppers together for 4-5 mins until soft and starting to brown. Throw in the tomatoes and the balsamic vinegar, then continue to cook for 2-3 mins until they soften and release their juices. Scatter over the olives, capers and herbs, then toss everything together.
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