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Cod with braised vegetables
Ingredients
- 4 114-142 gram centre-cut cod filets
- 2 tablespoons cooking olive oil
- 1/4 cup white wine
- 2 shallots thinly sliced
- 2 cloves garlic smashed
- 4 jarred artichokes drained and quartered
- 2 small carrots trimmed and sliced
- 2-3 ribs celery trimmed and sliced thing
- 8 sun-dried tomato halves, soaked for 10 min in water, cut into thin strips
- 12 baked black olives, pits removed
- 2 tablespoons salted capers, rinsed
- 1 lemon, zested and juiced
- 1/4 cup flat-leaf parsley, finely sliced
- 2 tablespoons butter
- 1 cup vegetable stock
- Salt and pepper, if needed
Directions
- Rinse fish with water, then pat dry and set aside.
- Add one tablespoon olive oil to a preheated sauté pan over medium-high heat. Season the fish and place it into the pan sauté on one side until golden, two to three minutes. Remove from pan and set aside
- Add the shallots and sauté for one minute. Add garlic and toast for another minute.
- Add tomatoes, artichokes , carrots and celery, and sauté for a minute; add the white wine and reduce by half. Add the stock and bring to a boil. Add the fish and cover. Cool the fish for five to six until just cooked and remove to a plate.
- Add remaining olive oil to the vegetables and stir in parsley, olives and capers and the lemon juice. Adjust seasoning and serve.
