I know, I know, this may not be the world’s most inventive pun but humor me for a second here. I believe that I have every right to call my dish the Codfather. Not only because it was an Italian dish with Sicilian influences, but also because it was BY FAR the best cod I had ever tasted! It was so absolutely scrumptious, I would gladly commit a crime just to defend its deliciousness.
Just imagine a beautiful piece of cod fillet… roasted in the oven with a topping of sundried tomato spread and fragrant olives… served with a comforting Mediterranean vegetable and basil risotto…
Trust me, you would be willing to get your hands dirty too, If you could have this on your plate for dinner! 😉
• 4 pieces of cod fillet
• 200gr semi-sundried tomatoes, on oil
• ½ small red chilli pepper
• 2 cloves of garlic, one for the spread and one for the risotto
• 100gr marinated green olives
• 350gr risotto rice
• 1 onion, finely chopped
• 1 courgette, finely diced
• 1 red pepper, finely diced
• 250gr cherry tomatoes, quartered
• Bunch of basil leaves
• 200ml white wine
• Vegetable stock
• 30gr pecorino cheese
1. Preheat your oven to 200°C.
2. Put the semi-dried tomatoes in a blender together with the chilli and one clove of garlic.
3. Spread this lovely paste on top of each cod fillet and put some halved olives on top.
4. Put the fillets in an ovenproof dish and sprinkle with olive oil. Put in the oven for 10-15 minutes.
5. Meanwhile, sauté the chopped garlic and onion in some olive oil until soft.
6. Add the rice and stir well for a couple of minutes.
7. Add the wine and cook for 3-4 minutes, or until nearly all of the liquid has evaporated.Then add the finely diced courgette and red pepper. Season with some salt and pepper.
8. Add a ladleful of the vegetable stock to the pan and stir well. Cook for 1-2 minutes, or until nearly all of the stock has been absorbed, then add another ladleful of the stock. Repeat the process until the rice is cooked but still al dente.
9. Stir in the cherry tomatoes and grate in the pecorino cheese
10. Finish the risotto with lots of fresh basil.