Cod Provençal

Cod panko preview hd1280
Cod is served with a Provençal bean ragout made from niçoise olives, jalapeño peppers, tomatoes and lima beans.
  • Serves: 4
  • Active Time: 20 mins
  • Total Time: 30 mins
  • Views: 97,986
  • Success: 94%

Step 1: Cooking the Beans

• 4 cups water
• 1/2 tsp kosher salt
• 3/4 cup fresh or frozen lima beans (can substitute with edamame beans)

Method

To start the beans, bring the water to a boil and add the salt. Add the lima beans to the boiling water and let cook for approximately 3 to 5 minutes.
If you are using fresh lima beans, the time will vary slightly. Once cooked, strain and place into an ice bath to stop the cooking process. Set aside while you prepare the fish.


Step 2: Cooking the Cod

• 1 tbsp coriander seeds
• 1/2 cup panko bread crumbs
• 4 cod fillets (or halibut)
• kosher salt (to taste)
• freshly ground black pepper (to taste)

Method

Preheat the oven to 350° degrees Fahrenheit.

Roughly crush the coriander seeds and then mix together with the panko breadcrumbs.

Season both sides of the fish with salt and pepper to taste. Bread the presentation side of the fish with the panko.

Heat a medium-sized frying pan over medium-high heat. Add the oil and fry the cod, crust-side down, until golden brown. Once the crust has turned golden brown, gently flip the fish over. Transfer to an oven-proof plate and place into the oven. Bake for 5 to 10 minutes or until done. Cooking time will depend on the thickness of your fish.

While the fish is cooking, move on to the next step.


Step 3: Making the Ragout

• 1 tbsp olive oil (or grapeseed oil)
• 1 large garlic clove
• 1/2 tbsp jalapeño pepper (or serrano)
• 4 whole tomatoes
• 1/3 cup niçoise olives (or kalamata)
• 3/4 cup dry white wine
• 6 whole basil leaves
• 1/4 tsp grey salt
• 1/8 tsp freshly ground black pepper
• 1 1/2 tbsp capers

Method

Finely chop the garlic and jalapeño (remove the ribs and seeds for less heat). Core and dice the tomatoes and roughly chop the olives.

Heat a fry pan over medium-high heat and add the oil. Fry the garlic and jalapeño for about 30 seconds and then add the lima beans, tomatoes, olives and capers. Let cook for about 30 seconds. Next, add the wine, bring to a boil and let it reduce by about half. Once the fish is ready, add the basil to the sauce. Spoon a few tablespoons of the sauce over each piece of fish and serve.


Chef's Notes

This medley of flavors is actually quick to make and would be a delicious weekday family meal. Serve with rice, pasta or couscous. The bean ragout is even good on it’s own along with crusty French bread!

This ragout can also be served with halibut, red snapper or tilapia. In fact, it would be good with chicken or even served over fresh pasta.