This dish is a Mediterranean-style confit of fresh cod, with a simple fresh tomato sauce. Once you have tried the texture and flavor of the fish cooked at low temperature in olive oil, you will always want to use this method for cooking cod.
The olive oil can be strained, refrigerated, and used again for frying squid or other fish. And I would suggest putting the fish in the oil when the fish is cold from the refrigerator, just in case the oil is too hot, so that the fish will cool the oil. Or use a deep-frying thermometer to be perfectly sure. The oil should be 180° to 190°F.
Salt the fish on both sides and pepper only on the under (skin) side. Put the fish in the hot oil, peppered side down, and cook until the fish is
While the fish is cooking, make the sauce: Heat the remaining
Spoon the sauce onto 4 hot plates and put the pieces of fish on top. Garnish with basil leaves or herb flowers.
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