Baked Cod Provençal
Spanish Orzo
Sautéed Snow Peas (mangetout) with Green Garlic
Cooking time: 30 minutes for menu Cooking schedule: see below for instructions
A dinner from the Mediterranean: Provence inspired cod, Spanish influenced orzo, olives from everywhere.
Baked Cod Provençal
Total time: 30 minutes
Green garlic, black olives and cherry tomatoes finish this simple, baked fish.
Ingredients:
- 12oz (360gr) cod, halibut, or other firm, white fish
- 2 tsp olive oil
- 2 tsp lemon juice
- 4oz (120gr) cherry tomatoes about 1 cup
- 4 green garlic or 3 green onions and 1 clove garlic
- 12 black olives (1/2 cup) I used dry-cured Greek olives
- 1 tsp Herbes de Provence
- 1 tbs oil
Instructions:
- Place fish on a baking sheet.
- Mix 2 tsp olive oil, 2 tsp lemon juice, drizzle on fish.
- Bake fish, 400F (200C) for 15 - 20 minutes, depending on thickness, until done. Fish is done when it starts to turn opaque and flakes with a fork.
- Trim and slice green garlic, using as much green as you can.
- Pit olives if needed and roughly chop.
- Cut cherry tomatoes in half.
- Heat a medium skillet over medium heat. Add oil, green garlic and sauté 2 minutes.
- Add olives, tomatoes, thyme and heat through. The tomatoes should just start to soften.
- Spoon over fish and serve.
Spanish Orzo
Total time: 25 minutes
Orzo is a versatile rice shaped pasta that is delicious when cooked right in the sauce. It absorbs the flavors but stays moist. It's perfect as a base for other foods.
Ingredients:
- 1 tbs butter
- 1/2 cup (4.5oz, 130gr) orzo
- 1/2 cup (4oz, 120ml) tomato sauce
- 3/4 cup (6oz, 180ml) chicken stock
- 1 tsp oregano
- 8 green olives, sliced
Instructions
- Melt butter over medium-high heat in small saucepan.
- Add orzo and cook for 1 minute, stirring constantly.
- Add stock, tomato sauce and oregano, bring to a simmer on medium heat.
- Turn heat to low and simmer until done, stirring occasionally, 15 - 20 minutes.
- All stock will be absorbed. Taste the orzo to see if it's done to your liking. If not add more liquid.
- Remove from heat, stir in olives and serve. This should be creamy, not stiff.
Sautéed Snow Peas (Mangetout) with Green Garlic
Total time: 15 minutes
The quintessential spring dish: snow peas and green garlic. If the snow peas are small, leave them whole. If they are large (2", 5cm) cut in half of thirds, at an angle.
Ingredients:
- 4oz (120gr) mangetout, snow peas
- 4 green garlic or 3 green onions and 1 clove garlic
- 1 tbs sherry
- 2 tsp butter
- 1 tsp olive oil
Instructions:
- Peel and slice green garlic, using as much green as you can.
- Clean pea pods - snip off the stem end. Cut large pods into pieces, at an angle, if desired.
- Heat butter and oil in nonstick skillet over medium heat.
- Add sherry, green garlic, pea pods and sauté 5 - 7 minutes, depending on size, stirring frequently.
- Remove and serve.
Cooking Schedule: 30 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
small saucepan, 2 medium skillets, baking sheet
Turn oven on, 400F (200C)
Trim, slice all green garlic, divide
Mix lemon, oil
Put fish on baking sheet, drizzle / lemon oil, bake
Sauté orzo in butter
Add stock, sauce, oregano, simmer
Cut cherry tomatoes in half |
Pit, chop black olives
Slice green olives
Trim snow peas
Heat oil, butter, sherry
Add green garlic, mangetout, sauté
Sauté
green garlic for fish
Add black olives, tomatoes, thyme for fish, sauté
Finish orzo
Remove fish, spoon sauce over
Finish mangetout
Serve all
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