Cod Braised in a Ligurian Style

By John, 2 September, 2020
Region
Italy
Description
Cod Braised in a Ligurian Style

I got this recipe from a delightful blog out of Genoa, but of course I had to substitute cod for sea bream, and I used my braising pan instead of the somewhat messier parchment because it does almost the same thing. 

The key thing, in any event, is the seasonings. That's what makes this a Ligurian-style recipe: fish cooked with capers, pine nuts, olives, and plenty of fresh herbs all feature prominently in the cuisine of this little northwestern-most coastal province, home of Genoa.

Yield
4 Servings
Preparation time
30 minutes
Ingredients
2 clv Garlic (cut in half)
2 Rosemary sprig
4 Sage Leaf
2 T Extra-Virgin Olive Oil
1 T Capers (freshened in water)
1 T Black Olives (pitted and sliced)
1 T Pine Nuts
1 1⁄2 lb Cod Fillet
Instructions
  1. In a braising pan with a heavy lid, drizzle the oil and then spread the garlic, herbs, freshened capers, sliced olives, and pine nuts. Lay the fillets on top.
  2. Cook over low-moderate heat for about 25 minutes, or until the fish is cooked and the steam is heavy with the blended aromas. If it's not ready when you check, baste the fish with some of the liquid and cover it again.
  3. Uncover and serve direct from the pan.
Source
https://www.asmallkitcheningenoa.com/