Roasted Chatham Cod
6 – 6oz Chatham Cod Filet
6 oz – Evo Oil
2 heads – Thin Julienne Fennel
36 slices – Thin Sliced Garlic Coves
1 lb. – Small New Potatoes, Boiled and Sliced
1 bunch – Fresh Thyme, chopped
18 Sprigs – Fresh Oregano, chopped
72 each – Nicoise Olives
6 tbsp – Capers
30 pieces – Canned Whole Tomatoes
Salt and pepper to taste
For Ganish – .5 bunch – Chopped Parsley
Equipment – Casserole Dish and Large non-stick pan
For the Fish – in a non-stick pan, seat the Cod on one side and set aside.
For the casserole dish – Arrange the Fennel, garlic, potatoes, herbs, olives, capers and tomatoes in the casserole dish. Place the seared Cod in the center of the dish and cover the Cod with some of the vegetables. Drizzle with the Evo Oil and season to taste with salt and pepper. Place into a 400 degree oven for 15 mins until Cod is done and vegetables get some caramelization. Finish the casserole dish under the broiler for 1 minute for additional caramelization. Garnish with parsley.