Mediterranean Cod

Name: Mediterranean Cod
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: 375 ml (1 1/2 cups) Rao’s roasted garlic tomato sauce 4 pieces (600 g) cod fillet 60 ml (1/4 cup) canola oil for cooking 150 g chorizo, diced 750 ml (3 cups) baby spinach 125 ml (1/2 cup) cherry tomatoes, halved 250 ml (1 cup) canned chickpeas, rinsed and drained 250 ml (1 cup) roasted bell peppers, sliced 8 green Cerignola olives 30 ml (2 tbsp) chopped parsley 30 ml (2 tbsp) chopped chives Juice of 1 lemon 30 ml (2 tbsp) olive oil

Prep Time: 20 mins

Total Time: 40 mins

Serves: 4 People

Recipe by Chef Simon Pierre Huneault

Ingredients

375 ml (1 1/2 cups) Rao’s roasted garlic tomato sauce
4 pieces (600 g) cod fillet
60 ml (1/4 cup) canola oil for cooking
150 g chorizo, diced
750 ml (3 cups) baby spinach
125 ml (1/2 cup) cherry tomatoes, halved
250 ml (1 cup) canned chickpeas, rinsed and drained
250 ml (1 cup) roasted bell peppers, sliced
8 green Cerignola olives
30 ml (2 tbsp) chopped parsley
30 ml (2 tbsp) chopped chives
Juice of 1 lemon
30 ml (2 tbsp) olive oil

Directions

Prepare the garnish: In a bowl, combine the chickpeas, roasted bell peppers, sliced olives, parsley, chives, lemon juice, 2 tablespoons of olive oil, salt, and pepper. Mix well and let it marinate for about 10 minutes.
Prepare the fish: Pat the cod fillets dry with paper towels and season with salt and pepper. Set aside.
In a non-stick skillet, sauté the diced chorizo in 1 tablespoon of canola oil. Once the chorizo is golden and crispy, remove and place on a paper towel to drain excess oil.
Add the remaining canola oil to the pan and sear the cod fillets until a golden crust forms. Set the fillets aside.
Degrease the pan, then add the cherry tomatoes followed by the spinach. Once the spinach wilts, add the tomato sauce and cook for 5 minutes over medium heat.
In a shallow dish, layer the tomato sauce, top with the cod fillet, generously add the garnish, and finish with the crispy chorizo cubes.