Steamed Cod with Tomato and Broccoli - Signature Collection

This recipe was my very first introduction to Chef Jacques Pepin, and I am absolutely enthralled with this man's cooking. He takes the simplest of dishes and elevates them with ease. His methods are not hard at all and will make even the most average of cooks shine. :-) Chef Pepin's method of steaming fish found in this recipe has become one of my favorite ways to cook any of the white fishes.

Ingredients:

• 2 six ounce cod filets
• 2 medium tomatoes, cut up
• 2 tbsp Muffuletta (olive salad) or chives/scallions (room temperature)
• 2 tbsp butter
• extra virgin olive oil
• S & P

Preparation:

Salt and pepper the filets on both sides and coat with extra virgin olive oil. Heat a non-stick pan with medium heat and then place cod in pan. Cover and steam for 4 minutes.

Put diced tomato and some extra virgin olive oil in blender with salt-to-taste and puree. Pour into microwave safe measuring cup and warm for about a minute.

Melt the butter separately and add to the warm tomato puree.

Chef Pepin encourages us to tweak his work to make the dish our own, so I did. I like to make fresh broccoli florets with this dish and plate them in a ring around the fish in the sauce. I’ve found that the florets end up getting dipped anyway so this method saves an extra plate and keeps the broccoli warm.

Plating:

Pour half of sauce as a base into each shallow bowl type plate. Place cod in center of sauce and top with Muffaletta. You can also top with chives, scallions, or even chopped parsley, but I enjoy the rich contrast of the olive salad to the mild cod. Gently place broccoli florets in a circle around the fish. ENJOY!

Here is Jacques Pepin’s video: Scrod with Tomato

Blessed be... and happy cooking!