Caught Cod with Sun-Dried Tomato Pesto!
Cod liver oil. I used to like it as a kid. Unlike most I used to think it had a rich and tasty texture.
My disdain for cod came later as I realized I was the only one with that passion. Teenagers are followers, in general… So its only last month that I discovered that fantastic (local*) delicacy.
Cod commands respect! Especially when it comes to cooking. Nothing rushed and no big fizzzz fryinng sound from your pan should be heard. Leave that fanfare for the Tuna King. A bed of slowly cooked onions is the best way for that fish to slowly reveal its delicate yet distinct aroma. But where the cod is truly unique is its light texture and the way it separates in nice symetrical bite size pieces.
This recipe is simple and straightforward ( I am a cook remember, not a Chef* )
The only way to muff this one is to overcook the whole thing. Its is better to incorporate the ingredients sooner than later.
* The Chef is a professional who studies for years and whose brilliance and creativity seduces the palate.
The cook has to make sure everybody is well fed and healthy… And for taste? A good cook has no mutiny on his ship…
RECIPE/GUIDELINES
-2 spanish onions
-2 good size cod filets
-4 Tbsp plain yogurt
-4 Tbsp Le Grand’s sundried tomato Pesto
-2 green onions finely chopped
-Gently cook the onions until translucent
-Lay the filets on the bed of onions
-Cook the cod on the onion mixture (+-10 mins) This way the fish is cooked by the onion vapour. Yummm…
-Add the pesto and the yogurt
-Mix delicately and add the green onion mixture
-Let the flavours mingle… and serve!
