Crusted Cod w/ Sweated Leeks & Roasted Cherry Tomatoes, Brussels Sprouts & Turnips

Crusted Cod w/ Sweated Leeks & Roasted Cherry Tomatoes, Brussels Sprouts & Turnips

I made this entree in culinary school for the British Isles Cuisine.  Might have been the first meal in which comment cards from dinner did not make mention that the dish needed more salt.  If you look it is also the first salt free meal served.

Ingredients

3 ounces olive extra virgin oil

2 ea 165 ct lemons

1.50 lbs boneless cod fillet

1/2 ounces parmesan, grated cheese

1 oz lb Japanese bread crumbs

1 teaspoons Italian parsley

1 tbsp unsalted butter

Dash cup black ground pepper

Procedure

1. Mix olive oil with the lemon juice in a shallow dish and marinade the cod fillets in the refrigerator until ready for use.

2. Place the Parmesan, breadcrumbs, parsley, seasoning and lemon zest in a bowl and mix thoroughly.

3. Remove the fillets from the marinade and place in an Baking Sheet. Spread 1/2 inch crust over the fish.

4. Bake in preheated oven at 400 degrees for 15-20 minutes until golden brown.

Roast Cherry Tomatoes with Brussels Sprouts & Turnips

Ingredients

1 lbs Brussels sprouts

3  ounces oil

½ pint cherry tomato

1 white turnip

Procedure

1. De-stem and cut in half Brussels sprouts.  Peel and dice turnips into ¼ squares. 
2. In large Stock pot Parboil for Fennel, Turnips & Brussels Sprouts in water for 15-20 minute.
3. Heat oven to 400 Degrees.  Coat vegetables with oil in Hotel Pan. Cook 10-15 minutes or until golden.  Shake half way through

Sweated Leeks

Ingredients

3 Tbsp stick unsalted butter

1 Tbsp minced garlic

1 each leek

Procedure

1. Using a sharp chef's knife, cut the root portion diagonally of the leek off just above the base and discard.
2. Melt butter and garlic in very large skillet.  Approximate 3-5 minutes.
3. Add leeks.  Cook for 7-10 minutes or until tender.
4. Add water if it is sticking to pan.

Prep:  Serve with the juices drizzled over, on a bed on sweated leeks with the roast tomatoes, Brussels sprouts and turnips.  Top with a sprig or two of fennel from the salad

Author Bio:

Charles Kandutsch is author of a nutrition book entitled, Eat The Right Foods were it’s his belief that you can’t out run your appetite.  He also authored Cook The Right Foods a companion cookbook that teaches chefs healthy food preparation with over 300 recipes.  Shop The Right Foods is the final book of the trilogy which focuses on the prevention, maintenance and reversal of chronic disease by selecting specific ingredients.  Chef Charles has trimmed approximately 100 pounds of fat from his body by from eating right, not dieting and exercise and has included healthy eating advice, cooking techniques and recipes in these three books.