Roasted Chatham Cod

by | Mar 22, 2015 | Chef Robert's Archive, Recipe Archive | 0 comments

Ingredients
  • 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

Method:

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.

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