Mediterranean Cod Recipes

Steps:

• Rinse fish, pat dry with paper towels. Season fish with salt and pepper to taste.
• In a large skillet heat 4 tsp of the oil over medium high heat. Add fish and onion. Cook 1 minute, turning once.
• Top fish with tomatoes, olives and thyme. Reduce heat. Cover and cook 2 minutes.
• Drizzle with remaining 4tsp oil, sprinkle with basil. Cover and cook 2-3 minutes more or until fish flakes easily with a fork.

Steps:

• Toss the potatoes, onion and garlic with 1 tablespoon olive oil, the red pepper flakes and 1/4 teaspoon salt in a bowl. Put the cod on a plate; drizzle with the lemon juice and season with salt, pepper and the thyme.
• Preheat the oven to 425 degrees F. Tear off four 16-inch sheets of parchment paper. Make the packets (see photo gallery): Arrange about one-quarter of the potato mixture on one sheet of parchment; top with a cod fillet and about one-quarter each of the olives and tomatoes (along with some liquid from the can). Drizzle with 1/2 tablespoon olive oil. Seal as directed. Repeat to make 3 more packets; divide between 2 baking sheets.
• Transfer to the oven and bake until the parchment puffs and the liquid is bubbling, about 25 minutes. Let rest 5 minutes before opening.
• Meanwhile, mix the butter, chives, lemon zest and a pinch of salt in a small bowl. Carefully open the packets; top with the chive butter.

Steps:

• Wash the codfish fillet and pat dry with kitchen towels.
• Toss the fillet with the thyme leaves, salt and pepper.
• Sprinkle the flour over the fillet.
• Heat the olive oil in a pan and very quickly pan-fry the fillet.
• Dish out.
• Remove half of the cooking oil and add the chopped garlic, capers, basil and cherry tomatoes.
• Add the fish stock all at once (this will produce a stream of light smoke and this method is called deglazing) and allow to simmer to half the quantity.
• Add the tomato puree and mix well before adding the black olives.
• Sprinkle in the chopped parsley.
• Arrange the fish fillet on a platter and spoon the sauce over it.
• Serve with sauteed potatoes and seasonal vegetables.