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View printable version of this recipe View all Field-Fresh Recipes COD WITH SUMMER TOMATOES Serves 4 Pan Seared Cod with Summer Tomato Vinaigrette: 1 1/2 lb. heirloom tomatoes, coarsely chopped 2 Tbsp. shallots, minced 2 cloves garlic, minced 1 Tbsp. white balsamic vinegar 1 Tbsp. fresh chives, minced 1 Tbsp. Italian parsley, chopped 3 Tbsp. olive oil 1 tsp. fennel seeds Salt and fresh ground pepper 1 1/3 lb. cod, cut into 4 portions 1 Tbsp. butter In a saute pan, combine the tomatoes, shallots, garlic, vinegar, chives, parsley, 2 Tbsp. of the olive oil and 1/4 tsp. of the fennel seeds. Season with salt and fresh ground pepper. Saute 3 minutes until fragrant. Remove from heat and keep warm. In another saute pan, heat the remaining 1 Tbsp. olive oil. Add the cod, sprinkle with the remaining fennel seeds and season with salt and pepper. Cook until golden brown on the bottom, 3-5 minutes. Flip the fillets and add the butter. Spoon the butter over the fillets as they cook, about 2 minutes longer. Transfer the cod to plates and top with the warm tomato vinaigrette. Serve with the fingerling potatoes and zucchini. Oven Roasted Fingerling Potatoes: 8-12 fingerling potatoes, scrubbed and cut into small chunks 2 Tbsp. olive oil 1 clove garlic, minced Sea salt and fresh ground pepper Pre-heat oven to 375 degrees. Place potatoes, olive oil and garlic on a baking sheet. Season with salt and fresh ground pepper. Toss together. Bake until potatoes are dark golden brown and tender, about 20 minutes. Sauteed Zucchini: 2 medium zucchini, julienned 1 small clove garlic 1 Tbsp. butter Sea salt In a small skillet, melt the butter with the garlic. Saute until fragrant, about 1 minute. Add the zucchini and saute until bright green, about 1 minute. Grocery List: Heirloom tomatoes Shallots Garlic Fingerling potatoes Chives Zucchini Italian parsley Butter Fennel seeds (bulk spices) Olive oil White balsamic vinegar Cod |
