Pan-Roasted Cod with Provencal Bean Ragout - CD Recipes -
Cooking District Recipes

Pan-Roasted Cod with Provencal Bean Ragout

Categories: Healthy
10 serving
Prep Time:
1.5 hours
Portion Size:
1 each
Step 1
1 cup • Bread crumbs, coarse
5 tbsp • Coriander seeds • coarsly cracked
5 lb • Cod fillets
Mix bread crumbs and coriander seeds. Press one side of cod fillets firmly into bread crumb mixture to coat well.

Refrigerate up to 1 hour, if desired.
Step 2
8 fl oz • Olive oil • (8 fl. oz. for all 5 lb.)
Heat olive oil over medium-high heat. Add fish, crust side down, and cook until coating is golden brown. Turn fish over and cook until done. Remove fish and set aside and keep warm.
Step 3
5 each • Garlic cloves • minced
2 1/2 fl oz • Olive oil
20 oz • Lima beans, canned or frozen • drained
3 each • Tomatoes • small dice
1 cup • Kalamata olives
3 1/2 tbsp • Capers, small • drained
15 fl oz • Vegetable stock
30 each • Basil leaves • chiffonade
Sweat garlic in oil. Add beans, tomatoes, olives, and capers and cook for 1 minute. Add the stock and turn heat to high and reduce the liquid by 1/2.

Remove from heat and stir in the basil. Taste and season with salt and pepper.

To serve: Place bean mixture on decorative platter. Arrange fish on top of bean mixture and serve.


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