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Mediterranean Melody Cod with Tangy Tomato-Olive Relish

Mediterranean Melody Cod with Tangy Tomato-Olive Relish

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Delicate fish, umami tomatoes and a briney contrast with capers + olives — a beautiful balancing act of satly, sweet and savory. It is a celebration of bold mediterranean flavors, kissed by excellent olive oil and bright lemon juice. It’s also just beautiful. A feast for the eyes and the palette.

Here I serve it over cod but any flakey mild fish works. The relish can be enjoyed many other ways too: on crusty toast with a fried egg on top, as ingredients for a savory omelette with added feta or as a spread to make an ordinary sandwich burst with flavor.

Note — this is a forgiving recipe so feel free to adjust tomato, garlic, caper and olive quantities to your liking.

I especially like the combination of Kalamata and Castelvetrano olives, but feel free to add your favorite olives to the mix.

You can double and triple the recipe for a dinner party. It’s a show stopper on the table and an all-time favorite of my dinner guests.


Ingredients —

For the Fish:

1 1/2 – 2 pounds cod
1 tablespoon olive oil
Juice of 1 lemon
Salt & Pepper to taste

For the Tomato-Olive Relish:

3 tablespoons high quality olive oil
1 medium onion, chopped
4-5 cloves garlic, finely chopped
2 tablespoons capers, dried and roughly chopped
Pinch red pepper flakes (optional)
3 cups cherry tomatoes, cut in half
2 cups kalamata & castelvetrano olives, sliced
Drizzle of balsamic vinegar
Juice of 1 lemon
Handful of fresh parsley, chopped
Salt & pepper to taste

Preparation —

For the Cod:

  1. Place cod in a parchment lined baking dish.
  2. Squeeze lemon juice and a drizzle of olive oil on the fish and using your hands spread to coat the fish, then season with salt and pepper.
  3. Bake for 12 minutes on the top oven rack under broil until slightly golden on top and cooked through.

For the tomato-olive relish:

  1. Heat olive oil in a medium skillet on medium-high heat.
  2. Saute onions in olive oil until translucent but not browned, 2-3 minutes.
  3. Add garlic, capers and pepper flakes (if using) and saute for another minute until garlic is fragrant. Do not let garlic brown.
  4. Add tomatoes and stir to combine everything in the pan. Cook until tomatoes have softened and some have burst, creating a sauce. About 5-8 minutes.
  5. Season with a pinch of salt and drizzle of balsamic vinegar.
  6. Add olives to the pan and mix to combine and cook for another 1-2 minutes.
  7. Remove from heat, then add lemon juice and fresh parsley. Taste and adjust salt and lemon as needed.
  8. Serve the relish on top of the fish with a final drizzle of olive oil and lemon wedges on the side and enjoy!


Panko-Crusted Dijon Cod & Fragrant Mediterranean Salad

Panko-Crusted Dijon Cod & Fragrant Mediterranean Salad

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Over the years I’ve enjoyed many delightful meals with my friend, Anjali. We both like beautiful and healthy food but never compromise flavor! So we teamed up for our next video to cook a delicious menu of panko crusted Dijon Cod fish and a fragrant Mediterranean salad with fresh herbs.

The fish is light and flaky with a tang of Dijon and cooks in a snap. The cucumber-tomato-feta salad is savory, fragrant and colorful.  Pair that with a chilled  Rose and fantastic company and you got yourself a fabulous meal!

Ingredients:

For the Cod:
1 lb. wild caught cod fish
2-3 tablespoons Dijon mustard
1 cup panko crumbs
2-3 teaspoon olive oil
Juice and zest of 1 lemon
Salt + Pepper to taste

For the Salad:
1 lb tomatoes (either cherry, beefsteak or heirloom), chopped
1/2 large red onion, chopped
4-5 cucumbers (Persian cucumbers are more delicate and flavorful), chopped
1 red bell pepper, seeded and chopped
1 cup crumbled feta cheese
1/2 – 3/4 cup pitted + sliced Kalamata olives

For the dressing:
3 tablespoons red wine vinegar
1/3 cup extra virgin olive oil
1 clove garlic
3-4 tablespoons dried mint or 1/2 cup fresh mint
Fresh ground black pepper to taste

Directions:
Preheat oven to 350 degrees.
Combine panko, 1 teaspoon olive oil, zest of  lemon and a pinch of salt + pepper in a bowl. Mix.
Squeeze juice of lemon on the cod.
Drizzle cod with remaining  2 teaspoons of olive oil and spread evenly on the fish.
Slather cod with Dijon mustard.
Cover all of the mustard with panko mixture.
Bake in oven for approximately 15-20 minutes until panko is slightly golden.

Prepare the salad while the fish bakes.
Chop onion and place in a bowl of water to reduce sharpness.
Combine chopped tomato, cucumber, red pepper, olives, feta cheese and mint.
In a separate bowl prepare dressing.
Finely chop the garlic and combine with red wine vinegar.
Slowly drizzle in olive oil while whisking quickly.
Add onion to salad mixture.
Pour dressing over the salad and fold gently to mix.

Serve with a chilled rose or white wine of your choice and enjoy!

 

Tequila-Lime Baked Fish Tacos

Tequila-Lime Baked Fish Tacos

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Fish tacos, how we love them so… truly one of my favorite things to eat. I enjoy indulging in crispy fried versions once in a while, but in general prefer a healthier baked or grilled version. With the immense flavor of this tequila-lime recipe nothing will be lost, promise! There is just something so gratifying about a good fish taco. All you need is a nice flaky fish, a zesty salsa with a kick, guacamole, a crunchy slaw and of course a nice amount of citrus and spice and everything nice!

My family loved this recipe and I hope you enjoy it too. With summer just beginning, this is the perfect dish to make for warm afternoons in the backyard served with a refreshing margarita!

¡Buen apetito!

Ingredients:
1 lb. wild-caught Cod fish
1 cup tequila
1/2 cup lime juice
3/4 cup olive oil
1 cup cilantro, chopped
1/2 of one jalapeno, chopped (remove veins/seeds for less heat)
salt + pepper
8 small corn or flour tortillas

Directions:
Cut fish into smallish pieces (approx 3-4 inches long).
Make the marinade by combining tequila, lime juice, olive oil, cilantro and jalapeno, S+P in a bowl.
This smells amazing! The alcohol burns off during cooking but the tequila flavor is awesome!
Place fish in the marinade and cover. Let sit for 30 minutes to 1 hour.
In the mean time, you can make the fun accompaniments for the tacos.
Once marinaded, place in preheated oven of 325 degrees F.
Bake for approximately 20 minutes.