OLIVE OIL POACHED COD

Had my Women's Round Table Fall dinner this week and served Olive Oil Poached Cod, Roasted Tomatoes with Fresh Marjoram, Buttered Green Beans, and Sweet Potato Grits.  Served with delicious Rosemary Focaccia and really high quality extra virgin olive oil - what a feast!

Photo isn't great but it tasted good...

OLIVE OIL POACHED COD

Serves 4

This is my new and favorite way to make cod.  It’s easy, super moist, and guests love it.

If I am making larger quantities like for more than 4 people and up to say 3 lbs. of cod fish I then bake it in a lasagna dish (9”x13”) just slightly cover fish with olive oil, cover tightly with tin foil and bake in 350 degree oven for approximately 20 minutes until flaky.

Kosher Salt

1 ½ cups extra virgin olive oil

4 4oz. cod fillets of equal thickness

Fresh ground pepper

Lemon wedges

Salt the cod generously and allow to stand for at least 5 or up to 20 minutes.

In a nonstick pan, heat olive oil over medium heat until just warm.

Reduce heat to low, slide cod into olive oil, cover the pan tightly and cook until cod begins to flake, around 6 to 8 minutes.

Place cod fillets on individual plates, pepper to taste, add a lemon slice.