Saturday, November 2, 2013

Roasted Rock Cod with Italian Frying Peppers

Another black cod from Siren SeaSA and since I have a Italian frying pepper that is still yielding fruit in the garden, this recipe from Food And Wine seemed worthy to fit the bill. I wasn't initially impressed with the concept but thought I should at least give it a try. Very glad that I did!

Peppers in the garden

roasting the peppers on the gas stovetop flame



pounding the garlic-anchovy paster

final sauce before roasting

as usual, the best the Northern California ocean has to offer

4 mild medium red or green Italian frying peppers (about 1 pound)
4 anchovies
3 garlic cloves, peeled 
1/2 teaspoon black peppercorns
1/4 teaspoon salt
1/4 cup extra-virgin olive oil
2 tablespoons capers, drained and coarsely chopped
Four 1/2-pound cod fillets
2 tablespoons finely chopped flat-leaf parsley
Lemon wedges, for serving

If you don't have a gas stovetop or grill
Preheat a broiler. When hot, roast the peppers as close to the heat as possible for about 10 minutes, turning, until charred and blistered all over. 
If you have a gas stovetop or grill
Place a couple of the peppers over an open gas flame (photo above) and turn a few times until they blister all over.

Once the peppers are done, put them into a paper bag and close in order to let the residual heat soften the peels. Once they have cooled, slit each one open lengthwise to remove the core and seeds then slice them into thin strips. 

Preheat the oven to 400°. 
In a mortar, pound the peppercorns to a coarse grind. Add the salt then the peeled garlic and pound into a rough paste. Add the anchovies and a bit of the olive oil to pound until fairly smooth. Transfer to a bowl and stir in the olive oil, capers and roasted peppers.

Arrange the cod on a baking sheet and spread the pepper mixture evenly over each fillet. Roast the cod for about 10 minutes, or until the flesh flakes easily. Sprinkle with the parsley and serve with the lemon wedges on the side.

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