Wild Line-caught Vermilion Rock Cod Recipe

Cooking Instructions

1. 1

   Prepare the Ingredients

   Rinse the cannellini beans and soak them in water for at least 2 hours before cooking. If using canned beans, drain and rinse before use.

2. 2

   Cook the Beans

   In a pot, add the soaked cannellini beans and cover with fresh water. Bring to a boil, then reduce heat and simmer for about 30 minutes or until tender. Drain and set aside.

3. 3

   Sauté the Vegetables

   In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Add sugar snap peas and Finley Farms tomatoes, cooking for another 3-4 minutes until the peas are tender-crisp.

4. 4

   Cook the Seafood

   Add the prawns, Mediterranean octopus, and Manila clams to the skillet. Cook for 5-7 minutes, stirring occasionally, until the prawns turn pink and the clams open up.

5. 5

   Add the Cod and Beans

   Push the seafood mixture to one side of the skillet and add the vermilion rock cod fillets to the empty side. Drizzle with the remaining olive oil and season with salt, black pepper, and lemon juice. Cook for approximately 4-5 minutes per side until the fish is cooked through.

6. 6

   Combine and Serve

   Once the fish is cooked, gently mix everything together in the skillet. Stir in the cooked cannellini beans and fresh parsley. Adjust seasoning to taste and serve immediately.