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Cod with Radicchio, White Beans and Lemon Vinaigrette
1 tablespoon finely-chopped lemon zest
1/4 cup lemon juice
1 tablespoon minced or pressed garlic
Kosher salt -- to taste
Freshly-ground black pepper -- to taste
1 cup extra-virgin olive oil
3 tablespoons coarsely-chopped parsley
Cod and Bean Salad:
2 cups cooked white beans -- see * Note
4 tablespoons extra-virgin olive oil
1 1/2 cups thinly-sliced peeled celery
2 cups leek rounds, white/light green parts -- washed
3 small heads radicchio -- quartered, cored,
and leaves separated
4 cod fillet pieces - (6 oz ea)
1 tablespoon flour
* Note: For the cooked white beans, first soak the beans (such as cannellini or Great Northern) overnight in cold water. Drain the beans and put them in a saucepan with cold water to cover by 3 inches. Add one rib of celery, one carrot split lengthwise, one onion halved and stuck with 2 cloves and 1 bay leaf. Bring just to a boil, reduce the heat and simmer, covered, for 1 hour. Add 1 teaspoon salt and continue cooking until the beans are cooked and tender, about 30 minutes longer. Drain the beans, discard the vegetables and let cool.
Combine the vinaigrette ingredients in a jar. Close the lid tightly and shake vigorously. Set aside.
In a small saucepan, bring the cooked beans to a simmer. Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Add the celery and leeks and stir with a wooden spoon until the vegetables are softened but not colored, 4 to 5 minutes.
Raise the heat to high and toss in the radicchio leaves. Cook an additional 3 to 4 minutes, stirring constantly, to wilt the leaves. Season to taste with salt and pepper.
Transfer the cooked vegetables to a large bowl and, while still warm, toss with the beans and 1 cup of the lemon vinaigrette. Set aside.
Season the cod fillets with salt and pepper. Lightly dredge both sides of the fish in the flour. Heat the remaining 2 tablespoons olive oil over high heat in a large skillet. Saute the cod until golden, 4 to 5 minutes per side. Arrange the cod fillets on a platter around the radicchio and white bean salad. Spoon the remaining vinaigrette over the cod and serve.
This recipe yields 4 servings.