COD, ORANGE AND OLIVE TAPAS
RECIPE TYPE
Appetizers, Fish and Seafood
SERVES
4 to 6
Prep Time: 15 min
Cook Time: 10 min (Plus 1 Hour Chill Time)
Ingredients
1 lb fresh cod fillets
1 1/2 cups Longo's Signature Organic 2% Milk
1/2 cup water (approx.)
4 fresh parsley stems
2 Longo’s Bay Leaves
1/2 tsp dried thyme leaves
1/4 cup Longo’s Extra Virgin Olive Oil
3 tbsp orange juice
3 tbsp sherry vinegar
1 clove garlic, minced
1/4 tsp each salt and pepper
4 Cara Cara or navel oranges, peeled and thinly sliced
1/3 cup thinly sliced red onion
1/4 cup pitted chopped black oil cured olives2 tbsp chopped fresh Longo’s Basil (optional)
Directions
Place cod in saucepan and add milk with enough of the water to cover. Add parsley, bay leaves and thyme. Bring to a simmer over medium heat. Turn off heat; cover and let stand for 10 minutes. Using a slotted spoon, remove cod from milk mixture into a bowl; cover and refrigerate until cool.
In large bowl, whisk together oil, orange juice, vinegar, garlic, salt and pepper. Gently stir in cod to break into large chunks. Refrigerate for 1 hour or up to 4 hours.
Place orange slices onto platter and sprinkle with onion and olives. Spoon cod over top and sprinkle with basil, if using, to serve.
NUTRITIONAL INFORMATION
Protein 15g | Fibre 3g |
Fat 12g | Sugar 10g |
Carbs 16g | Sodium 280mg |
