Quick Cured Cod Loin Recipe

Inspired by 13 Gypsies

Time45m

Serves2

pickling spices, creamed corn, blistered tomato

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Ingredients

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1
Curing the Cod
In a bowl, combine water, salt, and pickling spices. Stir until the salt is fully dissolved.
2
Brining the Cod
Submerge the cod loin in the brine solution, ensuring it is fully covered. Refrigerate for at least 1 hour.
3
Preparing the Creamed Corn
In a saucepan, heat the creamed corn over medium heat until warmed through, stirring occasionally.
4
Blistering the Tomatoes
In a skillet, heat the olive oil over medium-high heat. Add the cherry tomatoes and cook until they blister and start to burst, about 5-7 minutes.
5
Cooking the Cod
Remove the cod from the brine, pat dry, and grill or pan-sear on medium-high heat for about 3-4 minutes per side or until cooked through.
6
Serving
On a plate, arrange the creamed corn as a base, place the cooked cod loin on top, and garnish with blistered tomatoes and fresh basil. Season with black pepper to taste.