Cod with Burst Grape Tomatoes, Parsley-Mint Pesto Broth and Roast Fingerling Potato Crisps with Herbs

Name: Cod with Burst Grape Tomatoes, Parsley-Mint Pesto Broth and Roast Fingerling Potato Crisps with Herbs
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters chicken stock; 794 grams thick cod fillet, cut into 4 servings (buy thick center cuts of fillet for this dish rather than pieces which include thin ends to fillets); 4 larges fingerling potatoes; 118 milliliters flat-leaf parsley, a couple of handfuls; 2 Tbsps chopped fresh chives or 1 teaspoon dried; 2 Tbsps chopped fresh flat-leaf parsley; 2 Tbsps chopped fresh tarragon leaves or 2 teaspoons dried; 4 cloves garlic, gently cracked from skin and very thinly sliced; 1 pints whole grape tomatoes; 1 lemon, juiced; 59 milliliters mint leaves, a handful; 2 Tbsps extra-virgin olive oil; 4 servings Extra-virgin olive oil, for drizzling; 4 servings Salt; 4 servings Salt and pepper; 1 small shallot or 1/2 large shallot, coarsely chopped; 4 Tbsps light in color and weight olive oil or vegetable oil, for frying

Cod with Burst Grape Tomatoes, Parsley-Mint Pesto Broth and Roast Fingerling Potato Crisps with Herbs might be just the main course you are searching for. This recipe serves 4. Watching your figure? This gluten free, dairy free, whole 30, and pescatarian recipe has 583 calories, 43g of protein, and 25g of fat per serving. This recipe covers 39% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 30 minutes. A mixture of grape tomatoes, cod fillet, olive oil, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

Preheat oven to 400 degrees F.

Equipment you will use

Oven

Preheat oven safe skillet over high heat or wrap rubber handles in double layers of foil to protect the surface in the oven.

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Wrap

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Frying Pan

Aluminum Foil

Oven

Prick the potatoes 3 or 4 times each with a fork and cook them in the microwave on high for 5 minutes.

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Potato

Equipment you will use

Microwave

Pat cod dry and squeeze a little lemon juice over it and season with salt.

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Lemon Juice

Salt

Cod

Drizzle fish with extra-virgin olive oil.

Ingredients you will need

Extra Virgin Olive Oil

Fish

When potatoes cool just enough to handle, slice them into 1/4-inch pieces lengthwise. Coat them with extra-virgin olive oil and salt and pepper. Arrange them on a cookie sheet in a single layer and roast them for 20 minutes. Do not move them or turn them as they cook. Chop tarragon, chives and parsley and combine and reserve.

Ingredients you will need

Extra Virgin Olive Oil

Salt And Pepper

Potato

Tarragon

Parsley

Chives

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Baking Sheet

Add cod seasoned side down to very hot skillet. Sear it 2 minutes, then drizzle the tomatoes with extra-virgin olive oil and season them with salt and pepper and add them to the fish. Sear tomatoes 1 minute, then transfer the pan to the oven and roast the fish and tomatoes 8 minutes until fish if firm and opaque and tomatoes have all burst.

Ingredients you will need

Extra Virgin Olive Oil

Salt And Pepper

Tomato

Fish

Cod

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Frying Pan

Oven

Place parsley, mint, chicken stock and shallot in food processor or blender and puree.

Ingredients you will need

Chicken Stock

Parsley

Shallot

Mint

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Food Processor

Blender

Transfer to small sauce pot and bring to a simmer. Season the broth with salt and pepper, to your taste.

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Salt And Pepper

Broth

Sauce

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Pot

Heat the light frying oil in small skillet over medium heat.

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Vegetable Oil

Equipment you will use

Frying Pan

Add sliced garlic to the hot oil and let it fry until crisp and golden brown, 3 to 5 minutes.

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Garlic

Cooking Oil

Drain garlic chips on a paper towel and reserve.

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Garlic

French Fries

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Paper Towels

When the potatoes are very brown and crisp on the bottom side and tender on the top side, remove. Coat sliced potatoes liberally with the chopped herbs.

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Potato

Herbs

Pour warm pesto broth onto each dinner plate.

Ingredients you will need

Broth

Pesto

Remove the fish from the oven. The bottom should be crisp and brown. Turn the fish over to place the crispy side up in pools of parsley-mint broth. Arrange the herb potato slices and tomatoes decoratively around the fish. Top the dish off with a scattering of garlic crisps and serve. (You could get $40 a head for this plate! Nice!)

Ingredients you will need

Tomato

Parsley

Chips

Garlic

Potato

Broth

Fish

Mint

Equipment you will use

Oven

Equipment

Ingredients

Servings:

237milliliters

chicken stock 794grams

thick cod fillet, cut into 4 servings (buy thick center cuts of fillet for this dish rather than pieces which include thin ends to fillets)4larges

fingerling potatoes 118milliliters

flat-leaf parsley, a couple of handfuls 2Tbsps

chopped fresh chives or 1 teaspoon dried 2Tbsps

chopped fresh flat-leaf parsley 2Tbsps

chopped fresh tarragon leaves or 2 teaspoons dried 4cloves

garlic, gently cracked from skin and very thinly sliced 1pints

whole grape tomatoes 1

lemon, juiced 59milliliters

mint leaves, a handful 2Tbsps

extra-virgin olive oil 4servings

Extra-virgin olive oil, for drizzling 4servings

Salt 4servings

Salt and pepper 1small

shallot or 1/2 large shallot, coarsely chopped 4Tbsps

light in color and weight olive oil or vegetable oil, for frying

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Cod works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Mark West Pinot Grigio. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 13 dollars per bottle.

Mark West Pinot Grigio

Crisp and clean, this wine features honeydew, stone fruit, and citrus with a subtle, clean, lingering finish.Try pairing with good old fish and chips, summer salads, and steamed clams by the dozen...or dozens.