Cod with an Olive and Sun-dried Tomato Crust

My seafood addiction has catapulted in the last month. Partly inspired by my trip, but mostly due to the fact that I believe I am going bald. I truly have a complex of losing my hair and must intake all the omega-3 fatty acids possible. I know this sounds ridiculous as I have a full set of hair, but I am telling you, any preventive measures help. Our friendly finned friends carry more than enough fatty acids to keep my hair shiny, strong and keep my complex on the DL. Let’s not forget how tasty and versatile a nice thick steak of fish can be. I usually find myself flirting with red tuna or salmon and sometimes the occasional trout, but this white fished recipe really caught my eye.

The beauty of cod not only lies in its versatility, but it is also one of the least fishy tasting fish (for those of you who are “difficult” eaters). It is a white, light, flaky poisson that goes well with just about everything. If you find cod a bit expensive, you can purchase his cheaper but just as tasty cousin: Pollack or Sole. This recipe was taken from my “Two Greedy Italians” recipe book and appealed to me as the chefs mentioned this as the new way of cooking fish in Italy. The flavors were just right with the tang from the sun dried tomatoes and the slight bitterness of the black olives. I gobbled the whole flank down with no thought of a side dish. Yes, it was that good ;)

Xo Dom Appetit!

Merluzzo In Crusta! Cod with an Olive and Sun-dried Tomato Crust

Taken from: Two Greedy Italians

Prep Time: 20 mins

Cook Time: 15-20 mins

Tools Needed: food processor (or knife and cutting board), measuring cups and spoons, large ovenproof baking dish

Ingredients:

60 grams sun-dried tomatoes
40 grams black olives
100g stale bread (or bread crumbs!)
1 tablespoon finely chopped parsley
Salt and freshly ground black pepper
4 cod fillets (I used one large fillet)
2 tablespoons extra virgin olive oil
1 tablespoon of white wine

Directions:

1) Preheat the oven to 400 degrees F. Place the sun-dried tomatoes, olives, bread and parsley in a food processor and whiz until the mixture resembles breadcrumbs (or chop!). Season with salt and pepper to taste and set aside.
2) Sprinkle a little salt over the cod fillets and place in large ovenproof dish. Pour over the olive oil and white wine and bake in the oven for 5 mins. Top with the breadcrumb mixture, return to the oven and cook for a further 10 mins, until the breadcrumbs are golden and the fish has cooked through. Serve with a side of your favorite greens! Makes 4 servings.

Steamed Mussels in a Red Wine Sauce

After a two week dream getaway to the splendid but oh so dear Cote D’Azur, I was welcomed back to my cozy kitchen exceptionally inspired and only a few pounds heavier. I could now understand the hype surrounding the French Riviera and I promise you that it is NOT an exaggeration. The people, the art, the beaches, and most importantly: the food. They have a beauty and culture that they can truly call their own. There is no escaping the playful scents from each colourful eatery along the famous Promenade des Anglais. The culinary delight in Nice was unbeatable.  If you ever have a chance to visit this French gem, please take the time to walk through Old Nice and take in all the diverse heavenly spices and aromas. Speaking of spices, every little city on the coast held their own daily spice markets that sold everything from rose bud teas to black volcano salts. My one sole regret from this trip was that I opted out of a Nice one-on-one culinary adventure and wine testing. Oh well… saving it for next time!

On my last night, I was craving pizza. Not sloppy domino’s style pizza, but sweet, chewy, fresh seafood, wood-burning oven pizza. And I received just that! We were lucky enough to sit on the terrace right by the fire oven inhaling all the pizza scents. I ordered the most delish mussels pie. It was loaded with colossal chunks of fresh garlic, wild mushrooms, the greenest parsley and the mother lode of mussels. So when I saw two pounds of mussels on sale at Provigo my mouth began to salivate. I am used to white wine sauces with my moules but there is no fun in monotony. My sister and I stumbled upon a simple red wine recipe that could easily be sopped up with a warm crusty baguette or steamed cauliflower (healthier “white” option).

Xo Dom Appetit!

Steamed Mussels in a Red Wine Sauce

Adapted from: FOOD

Prep Time: 10 mins
Cook Time: 6 mins

Tools Needed: large sauce pan and cover, large wooden spoon, cutting board, knife, measuring cup and spoons, colander

Ingredients:

2 lbs of live mussels

3 cups of merlot (or any red wine lying around the kitchen)

4 tablespoons of butter

2 fresh green onions (diced)

1/8 cup of red pepper flakes

3 garlic cloves (diced)

2 tablespoons of fresh lemon juice (or lime!)

2 large fresh tomatoes (diced)

1 tablespoon of dried oregano

Salt and Pepper to season

Directions:

1)    Scrub mussels and agitate in colander (2-3 mins). Remove any mussels that are still open. Set aside
2)    In the large saucepan, bring butter and wine to a boil then reduce to medium heat. Add green onions, red pepper flakes, and garlic. Stir often until volume reduces to half. Return heat to high and add tomatoes, lemon juice, and mussels. Stir once and cover with lid. Boil 2-3 mins
3)    Remove from heat and throw out any mussels that have not opened. Serve immediately with a slice of crusty bed or home fries