Christine Messer: Cod with tomatoes and olives
Ingredients for 4 persons
• 1 small onion
• ½ fennel bulb
• 150 g artichoke hearts (frozen)
• 200 g cherry tomatoes
• 2 tbsp Taggiasca olives, pitted
• 1 hot pepper (or dried chili pepper flakes), seeded and finely chopped
• 1 tablespoon Tomami® Tomato
• salt, pepper
• 4 tablespoons olive oil
• 400 g cod fillet
• olive oil for drizzling
• Sea salt for sprinkling
Christine Messer is co-editor and layout artist of the book series
“The Culinary Chronicle” dealing with global food culture. She lives in Ascona in Switzerland, and, as a nutritionist, she strives to use only high quality ingredients prepared in the best possible manner. Along with salt and pepper, she uses Tomami® as a standard seasoning in her cooking.
Here is one Tomami® recipe: Preheat the oven to 180 ° C; prepare a roasting bag and place it into an ovenproof dish. Peel, halve and thinly slice the onion. Cut the fennel just as finely. Cut the artichoke hearts into quarters. Put into the roasting bag together with the tomatoes, olives and hot pepper; add salt and pepper and sprinkle with olive oil and Tomami®. Mix well and put the form with the unsealed bag into the preheated oven. Parboil for 15-20 minutes, then put the fish into the bag. Seal the roasting bag at the top, then pierce 2-3 vents in the upper third of the bag with a sharp knife and cook the cod in the oven for approx. 15-20 minutes. To serve, lift the fish out of the bag with a spoon and arrange on plates. Mix the vegetables well with the juice and serve beside the fish. Drizzle with a little extra virgin olive oil, sprinkle with sea salt and serve. Serve with white rice or wild rice.
Tip: The ingredients can be modified to taste. For example, zucchini and bell peppers can be used instead of fennel and also taste very good.