Sometimes you need a recipe that’s easy to prepare but looks super fancy, and this surprisingly simple seafood dish from Chef Daniel Bruce fits the bill. Even if you’re not an expert at cooking fish, cod is a great place to start — it’s mild and meaty and hard to mess up. The chorizo adds saltiness and flavor, the homemade pepper oil gives a kick, and the white beans, winter greens and basil keep things hearty and fresh. Give it a go the next time you have dinner guests to impress.
- 6, five-ounce fillets of cod
- 1 tablespoon kosher salt
- 1/2 pound chorizo
- 2 red bell peppers
- 3/4 cup olive oil, split into 1/2 cup and 1/4 cup
- 3 tablespoons water
- 1 cup cooked northern white beans
- 1 pound winter greens (collard, swiss chard or kale)
- 6 leaves of basil
- Lightly salt both sides of cod fish fillet, place onto plate and refrigerate for one hour to allow cod to slightly cure. This prevents cod from flaking apart when cooking.
- Thinly slice chorizo and reserve.
- Remove top from bell peppers, remove seeds and thinly slice peppers to make rings. Place one half of bell peppers in a 1 quart sauce pan with one half cup olive oil and three tablespoons water.
- Cover and simmer for approximately twenty minutes until peppers are soft.
- Remove, cool slightly and place pepper mix into a food processor, puree and season to taste (this creates the pepper oil).
- In non stick sauté pan, heat half of the remaining oil to smoking point, add cod fillets and quickly sauté until golden brown.
- Remove the cod and place onto cookie sheet with wax paper.
- Preheat oven to 350 degrees.
- While the oven is preheating, add remaining raw peppers to the same pan you used to cook the cod and sauté until tender, season to taste.
- In separate sauté pan, add remaining olive oil and over medium heat, sauté washed winter greens until tender. Add white beans, chorizo and season to taste.
- Place cod in oven and finish cooking for approximately five minutes.
- To assemble, place greens, chorizo and bean mix on center of plate. Place cod over greens and spoon on pepper oil around edge of plate. Garnish with basil, cooked sliced peppers and serve.