Recipe courtesy of Veronica Foods.
4 large rock cod (or any mild fish) fillets, approximately 1.5 lbs, (1/2-inch thick)
1/4 cup fresh lime juice
finely ground sea salt
1/3 cup UP extra virgin olive oil
2 tablespoons Two Rivers Baklouti Olive Oil
1 large onion, thinly sliced
4 garlic cloves minced
28-ounce can diced tomatoes
1 bay leaf
1 teaspoon dried Mexican oregano
3 tablespoons roughly chopped flat leaf parsley
1 cup sliced Olives stuffed with Red Chili
1/4 cup capers, drained and rinsed
Start the sauce by heating Baklouti Olive Oil and Smoked Olive Oil in a large pot over medium high heat. Add the onion and cook, stirring regularly, until the onions start to brown, about 5 minutes then add the garlic and stir for a bit longer.
While the sauce is simmering, dredge the fish fillets first in flour, then in the egg, and then back in the flour. Heat 1/3 cup of ultra-premium extra virgin olive oil in a very large (12-inch) non-stick skillet over medium-high heat. Once the skillet is hot, pan fry the fish for approximately 3-4 minutes per side, or until nicely golden brown and a bit crisp on the exterior.
To finish the dish, ladle the finished sauce onto individual dinner plates, place a piece of cod in the center, garnish with the remaining olives, capers, parsley, and green onions. Serve immediately.
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