Moroccan-Style Baked Cod and Oat Cake Crostini with Portobello Topping
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Not one to shy away from a challenge, Michael Pennisi gave cod a Moroccan flare and served it with oaty crostini.
Courtesy of Michael Pennisi
4 6-ounce cod filets
¼ teaspoon freshly ground cloves
½ teaspoon cinnamon
½ teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon red pepper flakes
1 cup diced onion
1 can (14-16 ounce) diced tomatoes
½ cup sliced green olives
¼ cup dried currants
1 can (16 ounces) chick peas
1 cup stock (fish or chicken)
3 tablespoons olive oil
Salt and pepper
Heat oven to 375 degrees.
Heat 1 tablespoon olive oil in a skillet on medium heat. When oil is warm, add cloves, cinnamon, turmeric, cumin and pepper flakes. Stir continuously for about 60-90 seconds until the mixture becomes fragrant. Remove mixture from the frying pan and set aside.
In the same pan, heat 2 tablespoons of olive oil on medium heat. When, the oil is heated add onion and cook until onions are translucent (about 3 to 4 minutes).
Add tomatoes, olives, currants, stock, chickpeas and spice mixture; mix ingredients and bring to a simmer. Add salt and pepper to taste.
Place cod fillets on top of sauce, cover and bake about 15 minutes or until filets are cooked. Serve with Oat-Cake "Crostini" with Portobellos and Goat Cheese (recipes follow).
Michael Pennisi, 2012 Cook of the Year
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