Pan Roasted Cod with Summer Ragu
This way to cook fish is a favorite of mine, hearty, warm, comforting, quick and easy. Tender fish with a golden brown crust/skin is perfect for the summer when there’s not enough time to cook dinner. We spend most of our Summer days basking out in the sun, but we still need a nice meal to replenish our souls.
Ancient Halaby blend has that perfect citrus-ey berry flavor profile to elevate the Cod and also round up the summer ragu. When choosing your white wine for this recipe, I would suggest using one that is dry and crisp, such as sauvignon blanc or pinot grigio for either cooking or pairing it with!
I would also recommend using an oven proof non-stick pan or skillet when cooking this recipe to avoid the cod sticking to the pan and breaking when you try to flip it, since the cod is delicate.
If you love cod fish recipes I would recommend you cook this one for dinner/lunch tonight and if you don’t like cod, you will after giving this recipe a try!
Serving Size: 4
- 4 ea 6 oz Ling Cod fillet, skin on
- 1 bunch Leeks, white part sliced crosswise ½ inch thick
- 3 cups cooked beans (pinto or cannellini beans)
- 1 bunch Kale, leaves and stems separated. Leaves shredded/ hand torn into bite size pieces and stems cut into 2inch pieces.
- 1 pint cherry tomatoes
- 5 ea garlic cloves, minced
- .5 cup chopped fresh parsley leaves
- 1 cup dry white wine
- .5 cup olive oil
- Extra virgin olive oil
- Spice Tribe Ancient Halaby Middle Eastern Chile Blend
- Spice Tribe Sacred Valley Pink Peruvian Salt
- Spice Tribe Late Harvest Black Peppercorns
- 2 tbsp all purpose Flour
- Preheat oven at 350F
- Season both sides of the fish fillets with Ancient Halaby blend, salt and pepper. Dust the skin-on side of the fish fillet with flour, shake off excess flour. This step will help to prevent it from sticking to the pan and also achieve a crispy skin.
- Heat up olive oil in a big saute pan over medium-high heat. Once the oil is hot, add the fish skin side down and cook for 2 to 3 minutes or until the skin is crispy and browned, remove the fish and set aside.
- In the same saute pan, add the sliced leeks and cook until fragrant and golden brown and fragrant on both sides. Add minced garlic, chopped Kale stems, 2tbsp Ancient Halaby Blend and cook for another 2 minutes.
- Add the Kale leaves and white wine to deglaze the bottom of the pan stirring constantly, once the alcohol has cooked off add the beans, cherry tomatoes, half of the chopped parsley, adjust seasoning and return fish to the pan.
- Put the saute pan inside the oven and bake for 4 to 5 minutes, or until the fish it’s cooked through.
- Serve and drizzle with a little extra virgin olive oil over the top and the other half of chopped parsley.