Delicious, impressive and easy to prepare! This mediterranean style recipe is a nice as a light meal or as an appetizer to share!
Atlantic cod is not sustainable and it is nearly extinct. Many cod species worldwide are on the endangered species list. There are a few varieties of cod in the mediterranean sea, but they are not marketed in America. Pacific ling cod is now just about the only cod that is considered to be sustainable, but they are also becoming low in numbers. As an alternative, nearly any sustainable fish with white flakey meat can be used for this recipe.
Tomato Onion Caper Sauce:
Heat a saute pan over medium heat.
Add 1 1/2 tablespoon of olive oil.
Add 2 cloves of chopped garlic.
Saute till the garlic becomes golden colored.
Add 3/4 cup of very thin sliced onion.
Saute till the onions turn clear.
Add 3 peeled and seeded chopped fresh overripe plum tomatoes.
Add 1/2 tablespoon of capers.
Add sea salt and black pepper.
Add 6 torn Italian parsley leaves.
Add 2 pinches of herbs du provence.
Add 3/4 cup of tomato puree.
Add 1/2 teaspoon of lemon juice.
Add 1/2 cup of dry white wine.
Reduce the temperature to low heat.Simmer and reduce the sauce, till it becomes a medium thin tomato sauce consistency with no excess liquid.
Finish the sauce with 1/2 tablespoon of virgin olive oil.
Keep the sauce warm over very low heat.
Cod Steamed in Banana Leaf:
Soften a 14" x 14" piece of banana leaf over the heat of a char grill or griddle.
Place an 8 to 10 ounce cod filet on the center of the banana leaf.
Season the fish with sea salt and black pepper.
Sprinkle 1 pinch of Herbs du Provence over the fish.
Drizzle a little bit of virgin olive oil over the fish.
Fold the banana leaf so it completely seals in the fish.
Place the banana leaf envelope on a steamer rack in a steamer pot.
Place a spoon on top of the banana leaf to keep it from opening up.
Cover the steam basket and steam the cod, till it is fully cooked. (About 10 minutes)
Cod Steamed in Banana Leaf with Tomato Onion Caper Sauce:
Carefully place the banana leaf package on a plate.
Open the banana leaf.
Tear off any excess banana leaf ends, that can be torn with the grain of the leaf.
Fold the remaining excess banana leaf under itself, like the banana leaf in the photographs above.
Smother the steamed cod with the tomato onion caper sauce.
Garnish with a petite tomato rose.
Serve with sliced French bread.
Delicious and healthy! The banana leaf imparts no flavor, but it acts to seal the flavors of the cod in while it is steamed. The sauce is simply a French Mediterranean style tomato sauce.
This recipe is meant to be sat on the center of the table and shared. Sliced French baguette bread and a serving spoon should accompany this appetizer course. Each guest places the saucy cod on a slice of bread to eat with their fingers with informal style.
I paired an Italian Ecco Domani Chardonnay Pino Grigio wine with this appetizer. A light bodied red wine might be nice too. This is an entertaining tasty appetizer. Yummy! ... Shawna