"The people who give you their food give you their heart" - Cesar Chavez

Monday, January 4, 2010

Kalamata, Caper and Rosemary Cod Fish

The fish section at Whole Foods was having a sale on Cod fish so I figured this would be a good time to start cooking it. Because it's meatier than Tilapia I assumed I could use a marinade to really bring out some new flavors. I was serving this with creamy pasta so I wanted to offset the creaminess of the pasta with a flavor punching mixture based on olives and garlic. I also picked up some fresh rosemary to stuff the fish fillets, when cooked in the fish juices, the rosemary tasted delicious! This fish tasted great on a bed of fresh lettuce and with some whole wheat bread and glass of white wine. Next time I make cod I would like to try and make fish and chips.

Kalamata, Caper and Rosemary Cod Fish
(Serves 3)

3 fillets of cod fish
15 kalamata olives, pitted
6 garlic cloves
1 tablespoon capers
1 tablespoon lemon juice
1/2 teaspoon ground pepper
Dried chili pepper flakes
1 rosemary stem, remove leaves
3 rosemary stems (to stuff the fish)
Olive oil

1. Preheat the oven to 375 degrees
2. In a food processor or blender, grind together the olives, garlic, capers, lemon juice, pepper, chili flakes, and rosemary leaves
3. Lightly drizzle a glass baking dish with olive oil
4. Carefully slice an opening in the fish fillets and stuff them with a rosemary stem. Spread the kalamata spread generously over of the fish fillets using extra marinade to stuff the fish and put around the fillets.
5. Bake in the oven for 30 minutes and Enjoy!


ekbenson said...

This sounds like such an interesting mix of flavors! olives and rosemary on fish... yum yum!

Anonymous said...

Tried it ... it was disgusting. How can so many delicious ingredients come together so bladly?

Sheila said...

Bladly? Learn how to spell.