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Restaurants›Isaac's Way Restaurant›Sun-dried Tomato Cod Recipe

Sun-dried Tomato Cod Recipe

Inspired by Isaac's Way Restaurant

Time1h

Serves4

Grilled Atlantic cod dressed with sun-dried tomato pesto and parmesan, served with seasonal vegetables, NB potato wedges, topped with citrus hollandaise sauce.

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Ingredients

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For the Cod

4 pieces Atlantic cod fillets

2 tablespoons olive oil

1 teaspoon Celtic sea salt

1 teaspoon black pepper

1 cup Sun-dried tomato pesto

1 cup Parmesan cheese, grated

For the Seasonal Vegetables

1 cup Zucchini, sliced

1 cup Bell peppers, sliced

1 cup Asparagus, trimmed

1 tablespoon olive oil

1 teaspoon Celtic sea salt

1 teaspoon black pepper

For the Potato Wedges

4 medium New Brunswick potatoes, cut into wedges

2 tablespoons olive oil

1 teaspoon Celtic sea salt

1 teaspoon black pepper

1 teaspoon Watkins garlic powder

1 teaspoon Watkins paprika

For the Citrus Hollandaise Sauce

3 pieces Egg yolks

2 tablespoons ReaLemon lemon juice

2 tablespoons Orange juice

1 cup Butter, melted

1 to taste Celtic sea salt

1 pinch Cayenne pepper

Method

Prepare the Cod

Grill the Cod

Preheat the grill to medium-high heat. Rub the cod fillets with olive oil, salt, and black pepper. Place the fillets on the grill and cook for about 4-5 minutes on each side, or until the fish is opaque and flakes easily with a fork.

Add Pesto and Parmesan

In the last minute of cooking, spread a generous amount of sun-dried tomato pesto over each fillet and sprinkle with grated Parmesan cheese. Close the grill lid to melt the cheese.

Prepare the Seasonal Vegetables

Sauté the Vegetables

In a large skillet, heat olive oil over medium heat. Add zucchini, bell peppers, and asparagus. Season with salt and black pepper. Sauté for 5-7 minutes until the vegetables are tender but still crisp.

Prepare the Potato Wedges

Bake the Potato Wedges

Preheat the oven to 425°F (220°C). Toss potato wedges with olive oil, salt, black pepper, garlic powder, and paprika. Spread them out on a baking sheet in a single layer and bake for 25-30 minutes, turning halfway, until golden brown and crispy.

Prepare the Citrus Hollandaise Sauce

Make the Hollandaise Sauce

In a heatproof bowl, whisk the egg yolks and lemon juice together. Place the bowl over a pot of simmering water (double boiler). Gradually whisk in the melted butter until the sauce thickens. Season with salt and a pinch of cayenne pepper.

Serve the Dish

Plate the Meal

On each plate, place a portion of grilled cod with melted Parmesan on top. Add sautéed seasonal vegetables and a side of potato wedges. Drizzle with citrus hollandaise sauce before serving.