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posted: 10/30/2013 6:08 AM

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.

      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

teaspoon freshly ground cloves

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teaspoon cinnamon

teaspoon turmeric

1 teaspoon ground cumin

1 teaspoon red pepper flakes

1 cup diced onion

1 can (14-16 ounce) diced tomatoes

cup sliced green olives

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).

Serves four.

Michael Pennisi, 2012 Cook of the Year

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