55+ Living Guide Spring/Summer 2017 55++LG+Spring+17+Spreads | Page 20

Cod
Provencal
By Exeuctive Chef Elliott G. Vogel
Old Daley Custom Catering
olddaley.com
Yield 4 Servings
For Fish:
2 lbs cod fillet or similar fish (flounder, sole, haddock,
or sea bass) – 8 ounce portions
1 tablespoon cold unsalted butter, melted
Kosher salt & white pepper
1) In a casserole dish, add fish and top with melted
butter and salt & pepper.
2) Place seasoned fish in oven at 400 ° F and cook
fish to just under temperature preference;
125–145 ° F and let rest 1 minute.
For Squash:
2 zucchini – quarter and cut in half, season
with salt and pepper.
1 tablespoon vegetable oil
Bake pieces in same pan as fish until al dente.
For Tapenade:
1 cup sunburst tomatoes – cut in quarters
1 cup grape tomatoes – cut in quarters
2 cups mixed olives – cut into thin strips
2 cloves garlic – cut into slivers
½ shallot – cut ½ inch fine julienne
2 tablespoons Champagne vinegar
3 tablespoons extra virgin olive oil
1/2 cup basil – chiffonade
1 teaspoon kosher salt
pinch of red pepper flake
1) Add all ingredients in mixing bowl and gently
fold mixture together.
2) Let sit refrigerated at least one hour before
serving to assure balance of flavor.
Plating & Order:
1) Place zucchini and fish in 400 ° F oven.
2) Remove zucchini and fish from oven.
3) P
 lace squash in center of each plate with 8 oz. portion
of cooked fish centered above it.
4) P
 lace a 3 tablespoon portion of tomato tapenade
on top of each fish.
If available, garnish each dish any of these delicious
spring greens: fennel fronds, micro greens, arugula,
celery leaves or parsley.
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