Cod, better than mere fish!
Of all the different fish that land on our table there is none more loved than Cod. Cod is tolerant of abuse. You can over cook it and it is still moist, you can under cook it and it is still edible---but also easily corrected. Plus the taste and texture are wonderful.
Last night I made a new version, adapted from my YouTube chef friend Jacques Pépin. His version was covered with a mixture of black olives, sundried tomatoes and olive oil. I found that I was out of both black olives and sundried tomatoes---so I substituted Kalamata olives and tomato paste, blended in the food processor.
As a gesture of civility to my wife, I first put aluminum foil on the baking pan, then a touch of EVO where each piece would go. I arranged the pieces to overlap in an effort to create more even thickness (I cut these pieces from a full filet) and then topped with the olive mixture. I knew the topping would have an assertive flavor so I was sparing in my use---probably covering 40% of the surface. To that I, basted with a simple lemon butter sauce (2 tbsp. of fresh squeezed lemon and 4 tbsp. butter, melted and mixed well). Then under the broiler for 6 or 7 minutes.
After plating, I again basted with the remainder of the lemon butter sauce.
Served with fresh green beans and eaten to yummy sounds 
Last edited by Dave Grubb; 12-20-2020 at 09:29 AM.
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