Mediterranean Cod over Yellow Pepper-Bean Cream with Black Olive Lemon Crumbs

Instructions

1. 1

   Preheat the oven to 200°C / 400°F. Place the yellow pepper strips on a baking tray, add 1 tablespoon (15 ml) olive oil, a pinch of salt, and some black pepper. Roast for 20 minutes, until tender and lightly golden.

2. 2

   While the peppers roast, heat 1 tablespoon (15 ml) olive oil in a medium skillet over medium heat. Sauté the onion with 2 minced garlic cloves for 5 minutes, until softened.

3. 3

   Add the white beans, dry white wine, vegetable broth, half of the lemon juice, half of the lemon zest, and 1/2 teaspoon (1 g) dried oregano. Cook for 5 minutes so the flavors meld.

4. 4

   Transfer the bean mixture and the roasted yellow peppers to a blender. Blend until smooth and creamy. Adjust with salt and black pepper to taste. Keep warm over very low heat or set aside covered.

5. 5

   For the crumbs, heat 1 tablespoon (15 ml) olive oil in a small skillet over medium heat. Add the sliced garlic, bread crumbs, and sweet paprika. Cook for 2 to 3 minutes, stirring, until the bread is golden.

6. 6

   Stir in the chopped black olives, fresh parsley, the remaining lemon zest, and 1/2 teaspoon (1 g) dried oregano. Cook 1 minute more and remove from the heat.

7. 7

   Pat the cod fillets dry with paper towels. Season them with the remaining salt, black pepper, and a few drops of the remaining lemon juice.

8. 8

   Heat the remaining 2 tablespoons (30 ml) olive oil in a large oven-safe skillet over medium-high heat. Sear the cod for 2 minutes on the first side and 1 minute on the other side.

9. 9

   Transfer the skillet to the oven at 200°C / 400°F and bake the cod for 6 to 8 minutes, until tender and it flakes easily when pressed.

10. 10

    To serve, divide the yellow pepper and bean cream among 4 plates. Place one cod fillet on each portion and finish with the crunchy black olive lemon crumbs on top.