Cod With Chourico & Pepper Oil
September 08, 2021
"A simple seafood dish that is quick and good for a weeknight but looks elegant enough to serve for company."
- Serving Size: 1 (311.9 g)
- Calories 771.9
- Total Fat - 62.1 g
- Saturated Fat - 11.2 g
- Cholesterol - 21.9 mg
- Sodium - 2161 mg
- Total Carbohydrate - 17.6 g
- Dietary Fiber - 10.1 g
- Sugars - 3.4 g
- Protein - 37.2 g
- Calcium - 225.3 mg
- Iron - 5 mg
- Vitamin C - 61.3 mg
- Thiamin - 1.6 mg
Lightly salt both sides of cod fish fillet, place onto plate and refrigerate for one hour to allow cod to slightly cure. This prevents cod from flaking apart when cooking.
Thinly slice chorizo and reserve.
Remove top from bell peppers, remove seeds and thinly slice peppers to make rings. Place one half of bell peppers in a 1 quart sauce pan with one half cup olive oil and three tablespoons water.
Cover and simmer for approximately twenty minutes until peppers are soft.
Remove, cool slightly and place pepper mix into a food processor, puree and season to taste (this creates the pepper oil).
In non stick sauté pan, heat half of the remaining oil to smoking point, add cod fillets and quickly sauté until golden brown.
Remove the cod and place onto cookie sheet with wax paper.
Preheat oven to 350 degrees.
While the oven is preheating, add remaining raw peppers to the same pan you used to cook the cod and sauté until tender, season to taste.
In separate sauté pan, add remaining olive oil and over medium heat, sauté washed winter greens until tender (age and type of greens may take longer or shorter, therefore, if you decide to combine greens, please take this into account). Add white beans, chorizo and season to taste.
Place cod in oven and finish cooking for approximately five minutes. Be careful not to overcook cod.
To assemble, place greens, chorizo and bean mixture on center of plate. Place cod over greens and spoon on pepper oil around edge of plate. Garnish with basil, cooked sliced peppers and serve.
Tips & Variations
No special items needed.