Cod With Grape Tomatoes, Pesto Broth, Herbed Potato Crisps

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Title: Cod With Grape Tomatoes, Pesto Broth, Herbed Potato Crisps
Categories: main dish, seafood, fish (ocean)
Yield: 4 servings

=== POTATO CRISPS ===
4 lg fingerling potatoes
2 tb extra-virgin olive oil
Salt; to taste
Freshly-ground black pepper;
- to taste
2 tb chopped fresh tarragon
-leaves
= (or 2 tspns dried
-tarragon)
2 tb chopped fresh chives
= (or 1 tspn dried chives)
2 tb chopped fresh flat-leaf
-parsley
=== FISH ===
1 3/4 lb thick cod fillet - (to 2);
-cut 4 portions
= (buy thick center cuts of
-fillet
this dish rather than pieces
- which
include thin ends to
-fillets)
1/2 lemon; juiced
Salt; to taste
Extra-virgin olive oil; for
-drizzling
1/2 pt grape tomatoes; whole
=== BROTH ===
1/2 c flat-leaf parsley
1/4 c mint leaves
1 c chicken stock
1 sm shallot or 1/2 large
-shallot; coarsely chopped
Salt; to taste
Freshly-ground black pepper;
- to taste
=== GARLIC ===
4 tb light in color and weight
-olive oil
vegetable oil; for frying
4 garlic cloves; gently
-cracked from
skin and very thinly sliced

Preheat oven to 400 degrees.

Preheat oven safe skillet over high heat or wrap rubber handles in double
layers of foil to protect the surface in the oven.

Prick the potatoes 3 or 4 times each with a fork and cook them in the
microwave on high for 5 minutes.

Pat cod dry and squeeze a little lemon juice over it and season with salt.
Drizzle fish with extra-virgin olive oil.

When potatoes cool just enough to handle, slice them into 1/4-inch pieces
lengthwise. Coat them with extra-virgin olive oil and salt and pepper.
Arrange them on a cookie sheet in a single layer and roast them for 20
minutes. Do not move them or turn them as they cook. Chop tarragon,
chives and parsley and combine and reserve.

Add cod seasoned-side down to very hot skillet. Sear it 2 minutes, then
drizzle the tomatoes with extra-virgin olive oil and season them with salt
and pepper and add them to the fish. Sear tomatoes 1 minute, then transfer
the pan to the oven and roast the fish and tomatoes 8 minutes until fish
if firm and opaque and tomatoes have all burst.

Place parsley, mint, chicken stock and shallot in food processor or blender
and puree. Transfer to small sauce pot and bring to a simmer. Season the
broth with salt and pepper, to your taste.

Heat the light frying oil in small skillet over medium heat. Add sliced
garlic to the hot oil and let it fry until crisp and golden brown, 3 to 5
minutes. Drain garlic chips on a paper towel and reserve.

When the potatoes are very brown and crisp on the bottom side and tender on
the top side, remove. Coat sliced potatoes liberally with the chopped
herbs.

Pour warm pesto broth onto each dinner plate.

Remove the fish from the oven. The bottom should be crisp and brown. Turn
the fish over to place the crispy side up in pools of parsley-mint broth.
Arrange the herb potato slices and tomatoes decoratively around the fish.
Top the dish off with a scattering of garlic crisps and serve.

This recipe yields 4 servings.

Comments: This meal turns my kitchen into a country-cosmo-bistro. This is
a great date meal to make for any special someone in your life and it
easily adjusts from four servings down to just the two or you! (You could
get $40 a head for this plate! Nice!)

Source:
"30 MINUTE MEALS with Rachael Ray - (Show # TM-1F35) - from the TV FOOD
NETWORK"
S(Formatted for MC7):
"06-24-2005 by Joe Comiskey - Mad's Recipe Emporium"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 74 Calories; 7g Fat (82.7% calories
from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;
539mg Sodium. Exchanges: 1/2 Vegetable; 0 Fruit; 1 1/2 Fat.


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0

Contributor: Rachael Ray

Preparation Time: 0:00

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