Mediterranean Cod, Portobello and Currant Caponata
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In her Mediterranean-inspired dish, Lori Motyka combined currants and mushrooms into caponata that she serves with oat-crusted cod.
Bev Horne | Staff Photographer
1 cup Quaker Old Fashion Rolled Oats
Salt and pepper
2 teaspoons dried oregano, divided
4 tablespoons olive oil; divided
1 medium onion roughly chopped
2 cloves garlic minced
3 large portobello mushrooms coarsely chopped; about 1-inch pieces
3 medium to large tomatoes roughly chopped (I used a mix of heirlooms from our garden)
½ cup pitted kalamata olives, halved lengthwise
¼ cup capers
¾ cup dried white currants
White wine vinegar
1⁄3 cup toasted pine nuts
½ cup milk
2 tablespoons butter
1½ pounds fresh cod fillets, about 4 filets
Grind oatmeal in a coffee grinder to make oatmeal flour. Place oatmeal flour in a shallow plate or pie pan and season to taste with salt and pepper and 1½ teaspoons dried oregano. Set aside.
Heat 2 tablespoons olive oil in medium saucepan over medium high heat. Add onion and sauté until translucent, about 5 minutes, stirring frequently. Reduce heat to medium and add garlic. Saute for 30 seconds or until fragrant. Add chopped portobellos and sauté until slightly softened stirring occasionally; about 3 minutes. Add chopped tomatoes, sliced kalamata olives, capers and currants. Simmer until tomatoes release their juices, stirring occasionally; about 5 minutes. Season to taste with salt and pepper and ½ teaspoon oregano. Note that olives and capers will add a bit of salt, so season accordingly.
Add a few splashes of white wine vinegar. Continue to simmer, stirring occasionally until flavors meld; about 2-3 more minutes. Remove from heat, cover and set caponata mixture aside.
Toast pine nuts in a skillet over medium heat for about 5 minutes, shaking frequently to prevent burning or on a cookie sheet in a 350 degree oven for about 10 minutes. Set aside.
Pour milk into a shallow pan or pie plate and place next to plate with oatmeal flour. Add 2 tablespoons olive oil and butter to a large saute pan and heat over medium high heat. Dip cod filets in milk, turning to coat both sides. Dredge filets in oatmeal flour, turning to coat both sides. Add filets to hot pan being careful not to crowd them; cooking in batches and keeping warm in the oven if necessary. Saute until filets easily release from the pan, flip and repeat; about 5-7 minutes per side, depending on thickness of the filets.
Plate individually or on a large serving platter by spooning caponata mixture onto plates or a platter. Place cod filets on top of caponata, sprinkle with toasted pine nuts and garnish with fresh sprigs of oregano.
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