Baked Cod with Green Olive Crust

This dish makes a showstopping presentation, but if you manage your time— preparing the caper-and-raisin puree and olive crust while the bell peppers are marinating and the oven is preheating, or prepping all the components a day ahead—it can be put together in under an hour, perfect for a weeknight dinner with a heavy dose of the “wow” factor.

 

Baked Cod Green Olive Crust Marated Bell Peppers Caperand Raisin Puree
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GREEN-OLIVE CRUST
  1. 5 ounces (1 cup) green olives, pitted
  2. 5 ounces day-old brioche, torn into chunks
  3. 1¾ ounces (1½ tablespoons) butter,softened
  4. Parsley
MARINATED BELL PEPPERS
  1. 1 tablespoon olive oil
  2. 1 yellow pepper, seeded and cut into ¼- inch strips
  3. 1 red pepper, seeded and cut into ¼-inch strips
  4. 1 tablespoon chopped fresh thyme leaves
  5. 2 garlic cloves, crushed
CLASSIC VINAIGRETTE
  1. ¼ cup white wine vinegar
  2. ¾ cup extra virgin olive oil
  3. Kosher salt and freshly ground pepper
CAPER-AND-RAISIN PUREE
  1. 2½ tablespoons capers, rinsed
  2. 2½ tablespoons golden raisins
  3. 2 tablespoons unsalted butter
  4. Kosher salt and freshly ground pepper
BROILED COD
  1. Four 6-ounce cod fillets
  2. 1 tablespoon olive oil
  3. Kosher salt and freshly ground pepper
FOR THE GREEN-OLIVE CRUST
  1. Combine the olives, brioche, butter, and parsley in a food processor, pulsing until just combined, taking care not to turn it into a paste.
  2. Refrigerate until needed
FOR THE MARINATED BELL PEPPERS
  1. HEAT oil in a large nonstick skillet over moderate heat.
  2. Add bell peppers, thyme, and garlic cloves and season with salt and pepper. Cook, stirring occasionally, until peppers are just tender, about 10 minutes.
  3. Transfer to a bowl.
  4. In a separate bowl, whisk together the white wine vinegar, olive oil, and salt and pepper.
  5. Pour the vinaigrette over the pepper to cover. Set aside to marinate.
FOR THE CAPER-ANDRAISIN PUREE
  1. Combine the capers, raisins, butter, and 4 tablespoons of water in a small saucepan.
  2. Bring to a very low simmer and cook for 10 minutes, making sure the liquid is not evaporating. Remove from heat,
  3. cool slightly, and puree with an immersion blender.
FOR THE BROILED COD
  1. Preheat the oven to 400° for 15 minutes.
  2. Brush both sides of the fillets with olive oil and season to taste with salt and pepper.
  3. Arrange the fillets on a parchment-lined baking sheet.
  4. Top the fillets with the olive mixture, pressing gently.
  5. Bake for 12–15 minutes, until the fillets are just tender and opaque inside.
Notes
  1. Mound the marinated peppers in the center of each plate. Top with cod fillet garnished with the caper relish.
Hell's Kitchen Recipes http://hellskitchenrecipes.com/

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