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Roasted Cod with Piperade and Parsley Beurre Blanc

Food Network Canada
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Ingredients

Cod

6
portions of Organic Shetland Isle Cod filet with the skin on
Vegetable oil

Piperade

2
sweet onions, thinly sliced
2
oz olive oil
½
cup chopped canned tomatoes
1
clove chopped garlic
2
red peppers
2
yellow peppers
Salt and pepper
1
small Ancho pepper, soaked, deseeded and chopped
Red wine vinegar
¼
cup black olive slivers
¼
bunch picked and washed spinach

Beurre Blanc

2
large shallots, finely diced
50
mL white wine vinegar
50
mL white wine
15
mL cream
½
lb(s) unsalted butter, chilled and diced
Lemon juice
¼
bunch flat leaf parsley, coarsely chopped
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Directions

Step 1

Lightly caramelize the onions in the oil.

Step 2

Add the tomatoes and cook slowly until all the liquid has evaporated.

Step 3

Add the garlic; turn off the heat and leave to cool in the pan.

Step 4

Char, peel and deseed the sweet peppers, cut into strips ¼ x 2 inches.

Step 5

Add the peppers and any juices to the onion and tomato mixture, bring to a simmer and cook gently until well amalgamated.

Step 6

Season with the vinegar, salt and pepper to taste.

Step 7

The piperade can be made1 to 3 days in advance and reheated.

Step 8

Put the shallots, vinegar and white wine in a small non-reactive pan.

Step 9

Boil to reduce until almost dry, add the cream.

Step 10

Return to a boil and gradually whisk in the chilled butter.

Step 11

Allow to return to a boil, remove from the heat continue whisking for a few moments.

Step 12

Season with lemon juice, salt and pepper.

Step 13

Keep warm until ready to use.

Step 14

Stir in the parsley just prior to serving.

Step 15

Preheat oven to 500 degrees F.

Step 16

Pat the cod dry with a paper towel and season with salt and pepper.

Step 17

Heat a large oven proof frying pan, add a little vegetable oil and when very hot place the cod skin side down into the pan and place the pan into the oven.

Step 18

Roast for about 8 minutes until the flesh is just cooked and the skin nice and crispy.

Step 19

While the cod is cooking reheat the piperade and add the spinach and olives, allowing the spinach to wilt.

Step 20

Serve the cod on top of the piperade and pour a little of the sauce around it.

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