March – Oregon Pinot Noir
Yield: 4 Servings
Ingredients:
Tomato & Olive Salad:
1 pint grape tomatoes, halved
1/4 cup each slivered green olives and chopped fresh parsley
2 tbsp each finely chopped red onion and olive oil
1 tsp finely grated lemon zest
1/2 tsp each sea salt and freshly ground pepper
Cod:
4 cod fillets (about 1 inch thick and 6 oz each)
1/2 tsp each sea salt and freshly ground pepper
Generous pinch smoked or sweet paprika 1 tbsp olive oil
Baby arugula or other peppery greens (optional)
Method:
Tomato & Olive Salad: Toss tomatoes with olives, parsley, onion, olive oil, lemon zest, sea salt and pepper until combined. Let stand at room temperature for 15 minutes.
Cod: Preheat the oven to 400°F. Pat cod dry with paper towel; sprinkle evenly with salt, pepper and paprika.
Heat oil in a large heavy skillet set over medium-high heat; add cod, nicest-side-down. Sear, without moving, for 2 to 3 minutes. Transfer skillet to the oven; cook, without turning, for 5 to 6 minutes or until fish flakes when tested with a fork.
Serve cod on a bed of arugula (if using) topped with prepared salad.
Tip: Searing the fish in a very hot skillet before roasting results in a nicer browned crust for presentation.
Pair with: LE2013 Oregon Pinot Noir
