I used to think that making great food required a lot of brain power, research and long lists of ingredients.  And although I am not saying all these things can’t amount to a good recipe, I feel like that’s just the hard way to do things.  I would say that all my favourite, most memorable recipes without exception, were the simplest ones.  Always always using top quality ingredients, that’s a non-negotiable.  But keeping things simple.  Fresh wild fish, organic and local vegetables, good quality olive oil, fresh herbs.  These are the stars of the show.  And of course a little bit of skill doesn’t hurt 😉  Give this easy recipe a shot and let me know how it turns out!
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Ingredients
Cod
- 2 filets of Fresh Cod, I used Pacific Lingcod
- 2 tbsp coconut flour
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp sea salt
- extra virgin olive oil for pan-frying
Heirloom Tomato Sauce
- 2 large heirloom tomatoes, diced
- 1 small shallot, minced
- 1/4 cup mixed olives, I used greens and blacks
- 2 tbsp capers
- 3 cloves garlic minced
- 1/4 tsp dried oregano
- 1/4 tsp sea salt
- 1/4 tsp freshly ground black pepper
- a few sprigs of wild marjoram, picked off the stem and chopped
- a splash of balsamic vinegar
- 2 tbsp extra virgin olive oil
Servings: people
Instructions
- Start by letting your cod of the fridge and allow it to stand at room temperature for a good 15 minutes. In the meantime, you can the make the tomato sauce.
- In a large pan, heat 2 tbsp of olive oil on medium high heat until oil is hot. Add the minced shallot and toss to coat. Cook for a few minutes, until slightly translucent. Add the minced garlic and cook for 1 more minute.
- Add in the tomatoes and cook for a few more minutes, then add the rest of the ingredients, except for the balsamic. Leave on a simmer until the cod is ready to serve and finish, adding the balsamic to the sauce at the last minute of it's simmer.
- Preheat oven at 425. Mix the coconut flour with the sea salt, pepper, garlic salt and pepper in a small bowl. Pat the fish dry with paper towel. Pat each side of the 2 pieces of cod with the flour mixture. In a medium size frying pan, drizzle a generous amount of olive oil and heat up on medium high until oil is hot (be careful not to burn it).
- Carefully place each piece of cod onto hot pan and allow to brown for about 3 minutes, lowering the temperature slightly, to about medium, and gently flip over and cook for an additional 2 minutes. Finish the cooking in the oven by transferring the pan directly into the stove and leave in there for 3 to 6 minutes, depending on thickness. Mine was about 1.5 inch thick and it took 4 minutes.
- Gently place each cod filet on a plate and serve with a generous portion of the tomato sauce. I also served this with roasted butternut squash, balsamic braised onions and brussel sprouts pan fried with prosciutto.
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