Another light and straight forward recipe for the hot summer days. I love the flavors of the Mediterranean and this recipe screams just that. Tomatoes, Olives, Fish, and Onions. That is really all there is to this recipe. What makes this a little different is I decided to sous vide the fish and I probably cooked it a little longer than I should but thankfully black cod is very forgiving and it made this a fantastic “mistake”. Here is the recipe I hope you enjoy it!
Recipe Ingredients
1 lb of black cod cut into 4 4oz pieces
2 tbsp of butter
8 torpedo onions roasted
Tomato sauce
1 onion diced
32 oz of box or fresh heirloom tomatoes diced
1/2 cup of water
3 garlic cloves
1/4 tsp of chili flakes
salt and pepper to taste (basil)
Green Olive puree
12 oz castelvetrano olives pitted
1 garlic cloves
1/3 cup extra virgin olive oil
Olive oil
Micro arugula
Recipe Ingredients
How to roast Onions,
On a sheet pan lined with parchment add onions to the pan and drizzle with olive oil. Season with salt and place in a preheated oven at 375 degrees. Cook for 25-30 minutes until tender all the way through. Take out and cool completely. Then peel the outer layers that are tough.
How to make green olive tapenade
For the green olive puree place olives and garlic into a food processor. Puree and add the oil during the process. No need to season because of the saltiness of the olives.
How to make Tomato Sauce
In a large pan on medium high heat add oil, chili flakes, and onions. Cook for 2 minutes and then add garlic and tomatoes. Season lightly with salt and add the water. Cover and cook for 30 minutes. Take a hand blender puree so it is fairly smooth. Cook for another 5 minutes. Finish the sauce with salt and fresh basil if desired.
How to cook black cod,
Take your black cod piece and place 2 fillets in 2 separate bags. You don’t want the fillets to touch if possible or otherwise they will stick together once they are cooked. Place 1 tbsp of butter in each bag and then seal air tight. Place in a water bath at 132 degrees. I cooked it for about 18-20 minutes. Then take out and rest for a minute. Take the fish out and season lightly with salt. Because of the flakiness of the cod you can be surgeon like and partially separate some of the layers and stuff it with the olive puree. Place the fish and onions back into the oven for 3 minutes to heat through thoroughly. To plate add some tomato sauce to the plate. Take the fish out and place on top of the sauce. Place the onion next to it. Drizzle with olive oil everything. Then finish with micro arugula. Serve and enjoy!
