Pepato-Crusted Black Cod Loin with Warm Salad of Garden Vegetables

Pepato-Crusted Black Cod Loin with Warm Salad of Garden Vegetables

prep time

minutes
cook time

minute
servings
12

Ingredients





















Cooking Instructions

For cod:


1

Heat oven to 350ºF. In a saucepan, combine olive oil and garlic cloves. Bring to slow simmer and cook 15 minutes. Allow garlic to sit in oil and cool to room temperature. Remove the garlic cloves and mash them on a cutting board with the edge of a knife. Reserve oil for another use. Combine the garlic and lemon zest with the mascarpone and reserve.


2

In a bowl, blend the pepato and SarVecchi®, parsley and bread crumbs. Season the cod portions with the salt and dredge in flour. Sear one side only in some of the clarified butter until golden brown. Remove.


3

Divide the mascarpone mixture among the cod portions, spreading over the seared side of the fish. Spread pepato mixture over the mascarpone.


4

Place cod loins on an oiled baking sheet and bake for about 10 minutes or until tender. Reserve in warm place.


For vegetables:


1

Melt the tablespoon butter in a small sauté pan and add shallot. Cook 1 to 2 minutes. Add the beans, squash and cherry tomatoes. Sauté until just warm. Salt to taste.


2

Final preparation: Place a portion of the vegetables in the center of each of 12 serving plates, dividing evenly. Place cod on center of vegetables. Serve immediately.


Ingredients





















Cooking Instructions

For cod:


1

Heat oven to 350ºF. In a saucepan, combine olive oil and garlic cloves. Bring to slow simmer and cook 15 minutes. Allow garlic to sit in oil and cool to room temperature. Remove the garlic cloves and mash them on a cutting board with the edge of a knife. Reserve oil for another use. Combine the garlic and lemon zest with the mascarpone and reserve.


2

In a bowl, blend the pepato and SarVecchi®, parsley and bread crumbs. Season the cod portions with the salt and dredge in flour. Sear one side only in some of the clarified butter until golden brown. Remove.


3

Divide the mascarpone mixture among the cod portions, spreading over the seared side of the fish. Spread pepato mixture over the mascarpone.


4

Place cod loins on an oiled baking sheet and bake for about 10 minutes or until tender. Reserve in warm place.


For vegetables:


1

Melt the tablespoon butter in a small sauté pan and add shallot. Cook 1 to 2 minutes. Add the beans, squash and cherry tomatoes. Sauté until just warm. Salt to taste.


2

Final preparation: Place a portion of the vegetables in the center of each of 12 serving plates, dividing evenly. Place cod on center of vegetables. Serve immediately.


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