Cod in Olive-Tomato Crust, taken 5/16/10.This masterpiece is Chris' latest achievement--one inspired by Jacques Pepin's new cooking show. Chris prepared this for the two of us, and then recreated it the following week when we had the Chamberlains over for dinner. On both occasions, I expected the oil-cured olives to overpower this mild fish with their saltiness. But no. It's a perfect recipe. I can only assume that the fish absorbs some of the salt from the tapenade. Have you ever watched Jacques Pepin cook? I could listen to him all day. No fretting, just playing in the kitchen.
Jacques Pepin's Cod in Olive-Tomato Crust
Pepin suggests using cod loin fillets because they're thick, and at "1 inch thick, they will need 5 to 6 minutes under the broiler"...adjust as needed. The recipe below is his to the letter.- About 1/2 cup oil-packed sun-dried tomato halves, drained
- About 1/2 cup pitted black olives
- 2 tablespoons grated Parmesan cheese
- 4 cod loin fillets (about 6 ounces each)
- 1 tablespoon extra-virgin olive oil, plus more to drizzle on at the table
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh parsley, for garnish
Preheat the broiler and line a baking sheet with aluminum foil. Cut the tomatoes into 1-inch pieces and put them in a food processor with the olives and cheese. Process until you have a rough puree that holds together.
Rub the fillets with the 1 tablespoon oil and sprinkle them with the salt and pepper. Arrange the fillets so there is space between them on the baking sheet. Cover the fillets with the tomato-olive mixture and slide them under the broiler, so the fish is about 4 inches from the heat source. Broil for about 5 minutes, until the fillets are just tender but are still slightly undercooked inside. Garnish with the parsley and serve. Pass the bottle of extra-virgin olive oil at the table.
