Cod Provencal

**smiley73** · 07-12-2006, 16:57

i added this to a reply a while ago, so dragged it up if you missed, cod season and all....

knock this up for misses santa and you may just get that rod, and a little more LoL

prep....

cut the cod into steaks, the thickest you can get from the top of the fillet. size should be approx 4" square.

de-bone with salmon tweezers, or needle nose pliers.

cut some bull tomato's into thick(ish) slices.. arrange nests/rings of two/three slices, with a little space between each nest in a large earthen-wear dish.

place each cod steak on top of one nest/ring (cod should cover tomato's), with a good seasoning of sea-salt and freshly ground black pepper .
top the cod with a few fresh basil leaves and a sprinkling of fresh thyme leaf, lemon thyme if you can get it (tesco's stock).

add a slice or two of the tomato to the top of each steak and some chopped black olives (optional).. and then several shavings of parmesan. spinkle with paprika.

you can top again with torn-up (and messy) parma or prosciutto and a sprinkle of pine nuts if you really want to impress her.

tip, build up, not out.

pour over a good drizzle of olive oil to each steak and bake for approx 25+ mins on a medium to high heat (gas 6, or 160 deg) until cooked.

tip, place a knife or skewer into middle of fish for a few seconds, then touch your wrist where you would take the pulse, with the tip, if its HOT rather than warm, your fish will be cooked. remove with flat slotted spoon or fish knife.

rest fish/dish for a few mins while sorting pasta. (allows fish to re-hydrate/absorb from cook).

place on lightly buttered fresh pasta (thick llinguini/tagiatelle's nice) and drizzle whole dish(es) with a teaspoon of pesto, diluted in the olive oil/fish oil/tomato juice left in the cooking dish and also drizzle with some reduced balsamic (see moules) if you like.

go easy on the sauce though as it will be oil based. just a drop.. here and there.

cod provencal. really easy to make and tastes awsome!

p.s,

a few (2/3 max) strands of saffron in the parmesan, before cooking is really nice if you are a saffron fan.

end result, beautifully poached cod fillet, infused with tomato and gentle herbs.. cheese (parmesan) and bacon (if you use the parma/prosciutto) with a flavoursome but subtle pesto fish sauce, with good pasta to follow.

serve with chilled chardonnay, tesco's own shraz or the humble larger (perroni).

enjoy! al

cod fillets
bull tomato's
basil
thyme (lemon hopefully)
saffron (optional)
black olives (optional)
small wedge of parmesan-for shavings
paprika
parma or prosciutto (otional)
pine nuts (optional)
balisamic vinegar (optional)
pesto, green
thick llinguini (or personal fave)
booze (lots, your "special" prezzie depends on this last ingredient)