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Cod with Burst Grape Tomatoes, Parsley-Mint Pesto Broth and Roast Fingerling Potato Crisps with Herbs (Rachael Ray) Recipe

Cod with Burst Grape Tomatoes, Parsley-Mint Pesto Broth and Roast Fingerling Potato Crisps with Herbs (Rachael Ray) Recipe

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Cod with Burst Grape Tomatoes, Parsley-Mint Pesto Broth and Roast Fingerling Potato Crisps with Herbs (Rachael Ray)

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Ingredients:

Serving

4 large fingerling potatoes
2 tbsp extra-virgin olive oil
salt and pepper
2 tbsp chopped fresh tarragon leaves or 2 tsp dried
2 tbsp chopped fresh chives or 1 tsp dried
2 tbsp chopped fresh flat-leaf parsley
1 3/4 to 2 lb thick cod fillet, cut into 4 portions (buy thick center cuts of fillet for this dish rather than pieces which include thin ends to fillets)
1/2 lemon, juiced
salt
extra-virgin olive oil, for drizzling
1/2 pint whole grape tomatoes
1/2 cup flat-leaf parsley , a couple of handfuls
1/4 cup mint leaves
1 cup chicken stock
1 small shallot
salt and pepper
4 tbsp light in color and weight olive oil
4 cloves garlic , gently cracked from skin and very thinly sliced

Directions:

Preheat oven to 400 degrees F.
Preheat oven safe skillet over high heat or wrap rubber handles in double layers of foil to protect the surface in the oven.
Prick the potatoes 3 or 4 times each with a fork and cook them in the microwave on high for 5 minutes.
Pat cod dry and squeeze a little lemon juice over it and season with salt. Drizzle fish with extra-virgin olive oil.
When potatoes cool just enough to handle, slice them into 1/4-inch pieces lengthwise. Coat them with extra-virgin olive oil and salt and pepper. Arrange them on a cookie sheet in a single layer and roast them for 20 minutes. Do not move them or turn them as they cook. Chop tarragon, chives and parsley and combine and reserve.
Add cod seasoned side down to very hot skillet. Sear it 2 minutes, then drizzle the tomatoes with extra-virgin olive oil and season them with salt and pepper and add them to the fish. Sear tomatoes 1 minute, then transfer the pan to the oven and roast the fish and tomatoes 8 minutes until fish if firm and opaque and tomatoes have all burst.
Place parsley, mint, chicken stock and shallot in food processor or blender and puree. Transfer to small sauce pot and bring to a simmer. Season the broth with salt and pepper, to your taste.
Heat the light frying oil in small skillet over medium heat. Add sliced garlic to the hot oil and let it fry until crisp and golden brown, 3 to 5 minutes. Drain garlic chips on a paper towel and reserve.
When the potatoes are very brown and crisp on the bottom side and tender on the top side, remove. Coat sliced potatoes liberally with the chopped herbs.
Pour warm pesto broth onto each dinner plate.
Remove the fish from the oven. The bottom should be crisp and brown. Turn the fish over to place the crispy side up in pools of parsley-mint broth. Arrange the herb potato slices and tomatoes decoratively around the fish. Top the dish off with a scattering of garlic crisps and serve. (You could get $40 a head for this plate! Nice!)

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	283.81 Kcal (1188 kJ)
Calories from fat	199.72 Kcal
		% Daily Value*
Total Fat	22.19g	34%
Cholesterol	15.43mg	5%
Sodium	186.9mg	8%
Potassium	378.21mg	8%
Total Carbs	13.71g	5%
Sugars	5.31g	21%
Dietary Fiber	2.65g	11%
Protein	7.44g	15%
Vitamin C	24.2mg	40%
Vitamin A	0.7mg	25%
Iron	89.9mg	499%
Calcium	71.5mg	7%

Amount Per 100 g
Calories	127.56 Kcal (534 kJ)
Calories from fat	89.77 Kcal
		% Daily Value*
Total Fat	9.97g	34%
Cholesterol	6.94mg	5%
Sodium	84.01mg	8%
Potassium	170mg	8%
Total Carbs	6.16g	5%
Sugars	2.39g	21%
Dietary Fiber	1.19g	11%
Protein	3.34g	15%
Vitamin C	10.9mg	40%
Vitamin A	0.3mg	25%
Iron	40.4mg	499%
Calcium	32.1mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.