Cod with Olive Puree
Provided by Mel & Sheryl London
Flaky, delicate white cod is zapped with a stripe of colorful black olive puree and scattered with polka dots of red tomato and flecks of green parsley.
- 1 tablespoon black olive paste (olivada) or 12 pitted Kalamata olives
- 2 tablespoons lemon juice
- 1 teaspoon fresh thyme leaves
- 2 tablespoons olive oil
- Salt & freshly ground pepper to taste
- 4 grape tomatoes, finely diced (about 3 tablespoons diced)
- 1 tablespoon finely minced parsley
- 1 ½ pound cod fillet, pin bones removed and cut into four equal portions (Substitute: Haddock or Corvina)
- 1 teaspoon olive oil
- Salt & pepper to taste
Prepare the sauce first. In a small bowl, combine the olive paste with lemon juice and thyme. (or finely chop the olives in a food processor with the lemon juice). Add and whisk in the olive oil and the salt and pepper. Set aside the diced tomatoes and parsley in separated piles.
Preheat the broiler. Place the fish in a baking dish and brush with olive oil. Season with salt and pepper. Broil fish for 10 to 12 minutes, depending upon thickness. When fish is cooked (test with the point of a knife), whisk the sauce and spoon some in a stripe the length of the portion. Scatter some diced tomatoes over the fish and sprinkle with parsley.
MEL & SHERYL LONDON are the authors of eleven cookbooks, including “A Seafood Celebration” and “The Fish Lovers” Cookbook.” They are winners of the James Beard Award and the Tastemaker Award and were finalists for the IACP Cookbook Award for “The Gourmet Garage Cookbook.” They have been loyal and loving customers of The Lobster Place since the company first opened its doors in Chelsea Market.