It has been awhile since we have posted a recipe. We have been cooking a lot of the same easy meals or take out since the baby came. This weekend Jon decided that he was going to give a new recipe a try. If you have heard of the salt cod this is not the salt cod you are thinking of. We did not use actual salt cod but a version that we have made ourselves. The addition of lemon and parsley makes this fish have a fresh and spring like taste. A new dish for us but I know it will be something we will cook over and over again.

Salt Cod with Beans and Gremolata

Ingredients

  • two cod fillets, with skin on
  • 1 1/2 tbsp sea salt
  • 1 tsp black pepper
  • 1 1/2 tbsp olive oil
  • 1 can chickpeas
  • 1/2 can cannellini beans
  • 2 cups chicken stock
  • handful parsley leaves
  • 3 garlic cloves
  • pinch of rosemary leaves
  • Grated zest of 1 lemon

Preparation

  1. Heat the stock in a saucepan
  2. Add the canned beans and simmer for 20 minutes
  3. To make the gremolata topping, combine the parsley, garlic, rosemary and lemon zest on a board and chop up finely
  4. Rinse the fish and season with salt and pepper.  set aside.
  5. Heat a non stick pan over high heat
  6. Add a small amount of canola oil and cook fish, skin side down, for 5 minutes or so until the fish slides in pan easily and skin is crisp
  7. Turn and cook for about 3 minutes on opposite side
  8. Ladle the beans with the stock into a bowl, place the fish on top and apply the gremolata on top of the fish and scatter around the bowl
  9. Enjoy!

Salt Cod with beans and gremolata

 

Salt Cod with Beans and Gremolata

 Salt Cod with Beans and Gremolata

 Salt Cod with Beans and Gremolata