Hey everyone, it is me again, Dan, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, extra virgin olive oil poached cod with roasted tomatoes and fried capers. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Extra Virgin Olive Oil Poached Cod with Roasted Tomatoes and Fried Capers is one of the most popular of recent trending foods in the world. It is enjoyed by millions daily. It is simple, it is fast, it tastes delicious. Extra Virgin Olive Oil Poached Cod with Roasted Tomatoes and Fried Capers is something which I’ve loved my entire life. They are fine and they look fantastic.

Carefully place the cod fillets on top of the rice. Pour the capers, including the olive oil, over the top of the fillets, then top with the roasted tomatoes and their juices. Garnish the dish with the lemon zest plus extra lemon wedges for serving. Extra Virgin Olive Oil Poached Cod with Roasted Tomatoes and Fried Capers is one of the most popular of current trending meals in the world.

To begin with this recipe, we must prepare a few components. You can have extra virgin olive oil poached cod with roasted tomatoes and fried capers using 14 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Extra Virgin Olive Oil Poached Cod with Roasted Tomatoes and Fried Capers:

1. Get For the Saffron Rice:
2. Make ready 2 pinches saffron threads
3. Make ready 1 tbsp Extra Virgin Olive Oil from Spain
4. Make ready 1 small yellow onion, minced (about 1/2 cup)
5. Take 2 cups long grain white rice or basmati
6. Prepare 3 3/4 cups low sodium chicken stock or water
7. Take For the Cod:
8. Get Four 4-ounce skinless cod fillets about 3/4 - 1-inch in thickness
9. Get 6 cups Extra Virgin Olive Oil from Spain
10. Get For the Roasted Tomatoes:
11. Get 10.5 ounces (or 2 cups) cherry or cherub (pear) tomatoes
12. Get 2 tablespoons Extra Virgin Olive Oil from Spain
13. Make ready For the Fried Capers:
14. Prepare 1/2 cup capers, drained and patted dry

The Provençal style is often used for preparing chicken or fish, and consists of using the staple ingredients found in the region: extra-virgin olive oil, sun-ripped tomatoes and garlic, olives from the local orchards, and herbs such as thyme, parsley and/or a mix (Herbes de Provence). Heat oil in a Dutch oven or deep skillet over medium high heat. Add tomatoes, olive, capers and about half the parsley. Put a large saute` pan with a lid over a medium flame and heat the oil.

Instructions to make Extra Virgin Olive Oil Poached Cod with Roasted Tomatoes and Fried Capers:

1. Prepare the cod: remove the cod from the refrigerator and let it sit at room temperature for about an hour.
2. Prepare the saffron rice: place one pinch of saffron threads in a spice mortar and crush them with the pestle. Add the second pinch of saffron but don’t crush. Pour in 1/4 cup of hot water in the mortar and let sit for 5 minutes.
3. Meanwhile, heat 1 tablespoon of olive oil in a pot over medium heat. Add minced onions and sauté until the onions begin to lightly brown. Add the rice to the pot and continue to sauté for 1 minute more. Add the saffron liquid and the broth (or water), stir to incorporate the saffron, and bring to a boil. Cover the pot and reduce heat to low. Cook until rice is tender and all the liquid is absorbed, about 20 minutes. Remove from heat and keep covered until ready to plate.
4. Poach the cod: position a rack in the center of the oven and heat the oven to 225°F. In a 10-inch sauté pan, saucepan, or Dutch oven heat 6 cups of Extra Virgin Olive Oil to 120° F. Use a thermometer to get to this exact temperature.
5. Once the cod is at room temperature, rinse in cool water and pat dry. Gently place the cod in the heated olive oil. Remove the pan from the heat, transfer to the oven, and allow the cod to poach for exactly 25 minutes. Using a slotted spatula, remove the cod and transfer to a rack and gently blot dry.
6. Roast the tomatoes: increase oven temperature to 450° F. Place the tomatoes on a baking pan (covered with foil for easy clean up!) and drizzle with 2 tablespoons olive oil; season with salt and black pepper. Roast until the skins of the tomatoes begin split open and they start to collapse and brown, about 10 minutes. If necessary, turn off oven and leave tomatoes inside with the door cracked until ready to plate.

Add tomatoes, olive, capers and about half the parsley. Put a large saute` pan with a lid over a medium flame and heat the oil. Add in the red pepper flakes, olives, capers and white wine. Coat the eggs with the sauce. Extra Virgin Olive Oil Poached Cod with Roasted Tomatoes and Fried Capers.

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