Pan-Fried Cod with Tomato Concasse’
Directions
Ingredients:
For The Tomato Concasse:
- 4 large tomatoes finely diced
- 2 tablespoons of chopped basil or parsley
- 1 tablespoon of chopped garlic
- 4 tablespoons of extra virgin Olive Oil
- 1 teaspoon of Stellino Rub (See Below)
For The Cod:
- 4 pieces of Cod 5 oz. each
- 2 tablespoons of extra light olive oil
- 1 teaspoon of Stellino Rub (See Below)
- 2 tablespoons of softened butter
Recipe for Stellino Rub:
- 1 tbsp of onion powder
- 1 tbsp of garlic powder
- 1 tbsp of paprika
- 1 tbsp of salt
- 1 tbsp of pepper
Instructions:
- To make the tomato concasse’ mix, in a bowl, the tomatoes, basil, garlic olive oil, and 1 tablespoon of the Stellino Rub.
- Set aside.
- Brush the codpieces with one tablespoon of the extra light olive oil and flavor it on both sides with Stellino Rub.
- Pour the remaining extra light olive oil in a sauté pan and cook over medium heat until it sizzles.
- Add the fish fillets to the pan and cook for 3 minutes.
- After the first 3 minutes turn the fish over, add the butter and baste the fish as it is cooking for the last 3 minutes.
- Plate the fish, top with the tomato concasse’ and serve.