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How to make Mediterranean style cod

24th March 2011 Print
Mediterranean style cod

For a vibrant and flavoursome dish, perfect for the warmer weather, why not try making this Mediterranean Style Wild Alaska Pacific Cod.

Simply make a crust by combining sundried tomatoes and olives. Spread this mixture over the cod and roast in the oven for ten minutes. Fry the bacon and onion, then add the peas and lettuce. Sauté the butter beans in a little garlic and olive oil before mashing. Delicious!

Swimming wild throughout the Gulf of Alaska, Bering Sea and around the Aleutian islands, wild Alaskan Pacific Cod is one of the most popular North Pacific groundfish.

With its slightly sweet flavour, moist and firm texture, and a distinctive large flake, wild Alaska Pacific cod is suitable for most cooking methods - roasting, poaching, light frying or deep frying for fish and chips, and is also perfectly complemented by a wide array of sauces, herbs, spices and coatings.

All Alaska Seafood is wild and sustainable, responsibly managed for continuing abundance. Alaska seafood is high in protein and calcium and low in cholesterol. It is also a source of Omega-3 oils.

For more information on wild Alaska Seafood, visit: alaskaseafood.org.uk

Recipe courtesy of Alaska Seafood Marketing Institute.

Wild Alaska Pacific Cod with Mediterranean topping served with petits pois and butter bean mash

Serves 2

Ingredients:
2 x 175g wild Alaska Pacific cod fillets
6 sun-dried tomatoes in olive oil, thinly sliced
Handful of pitted black olives, roughly chopped
100g bacon lardons
1 small onion, finely sliced
200g frozen petits pois, cooked until tender
Handful of lettuce leaves, cut into thin strips
1 tin butter beans, drained
1 clove garlic, crushed
1 tbsp olive oil
1 tsp Dijon mustard
Salt and black pepper

Method:

• Pre-heat oven to 180OC and heat baking sheet with 2 tbsp olive oil from the jar of sun-dried tomatoes

• Combine sundried tomatoes and olives. Drizzle oil from the tomatoes over the cod and press tomato and olive mixture on top. Season with black pepper

• Place cod on to hot baking sheet and roast for 10 minutes or until flesh just turning opaque

• Meanwhile fry the bacon lardons in a non-stick pan over a high heat until brown. Add the onion, turn down the heat and fry until soft. Add the peas and the lettuce, mix well together and heat until the lettuce wilts. Season to taste

• Fry the garlic gently in a little olive oil until soft and add the drained butter beans. Stir until hot and mash coarsely with olive oil, mustard and season to taste
 

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Mediterranean style cod