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serves 4


  • Serves 4

    1-2 1/2 pound cod fillet, with skin
    5 teaspoons coarse salt
    1 teaspoon freshly ground white pepper
    3 tablespoons chives
    1/4 cup fresh flat leaf parsley
    3 tablespoons fresh cilantro
    1/4 cup olive oil, plus more for sautéing
    2 teaspoons unsalted butter, cut into bits

    Corn pudding (recipe follows)
    Red Pepper Coulis (recipe follows)

    serves 4
    4 cups frozen corn
    1/2 cup low sodium chicken stock
    coarse salt
    freshly ground black pepper
    1 tablespoon cornmeal, toasted
    4 tablespoons unsalted butter

    Red Pepper Coulis:

    1 sweet red pepper
    1 tablespoon olive oil
    1 small onion, chopped
    1 large clove garlic, minced
    1/2 cup tomato juice
    1 tablespoon white wine
    2 teaspoons chopped fresh basil
    1/4 teaspoon salt
    1/4 teaspoon pepper


  • Season cod with salt and pepper. Wrap in plastic wrap, and refrigerate overnight.
    In blender or food processor, combine chives, parsley, cilantro, and olive oil until thick and paste like. Remove cod from plastic wrap. Pat with paper towel to remove excess salt and moisture. Cut cod into four portions. Transfer to baking dish, and coat with marinade. Cover with plastic wrap, and refrigerate 3 to 4 hours. Heat oven to 350 degrees.
    Heat a large sauté pan over high heat. Add olive oil to coat pan. When it is hot, add cod. Shake pan to be sure fillets do not stick. Add butter, a little at a time, shaking pan so butter slides under cod and combines with oil. Sauté until browned.
    Transfer to oven, and roast until just cooked through, 4 to 5 minutes. Serve immediately over corn pudding. Garnish with red pepper coulis.

    serves 4
    Place corn in small saucepan; add stock. Heat over medium heat, and cook, stirring frequently and pressing with the back of a spoon, until reduced, about 5 minutes. Season with salt and pepper. Add cornmeal. Whisk in butter and continue to cook, until melted and heated through.


    Grill or broil red pepper until blackened all over, about 20 minutes. Let cool. Peel, halve and seed; chop and set aside. In nonstick skillet, heat oil over medium heat; cook onion and garlic until golden, 5 minutes. Add lemon juice, wine, roasted pepper, basil, salt and pepper; bring to boil. Reduce heat; simmer for 3 minutes. Purée in blender or food processor.

    Martha Stewart Living Television
Marinated cod fillet with corn pudding

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