Wednesday, March 5, 2014
3 tablespoons olive oil, plus more for bread
4 cloves garlic, thinly sliced
12 oz (375 g) black cod filet, skinned
4 slices gluten-free bread
1 avocado, peeled, pitted and sliced
1 small watermelon radish, thinly sliced
Heat a medium saute pan over medium heat. Add the olive oil and the garlic. Cook gently until the garlic becomes golden but do not let it burn or it will turn bitter. Remove the garlic from the pan and set aside.
Pat dry the black cod and season with salt and pepper on both sides. Cook the fish in the same pan over medium hight heat. Once you put the cod on the pan, do not try to flip it or move it. Cook for 2 to 3 minutes on one side and then gently flip over with a spatula. Cook for another 2 minutes, depending on the thickness of the fish. Black cod is slightly oily and flaky. remove the fish from the pan and assemble the tar tines.
Brush the bread with a little bit of olive oil. If there isn’t much olive oil leftover from cooking the fish, you could even use that oil. It has a lot of flavor. Assemble the tartines by toping bread with avocado slices, crumbled up fish, crispy garlic, watermelon radishes and some micro greens (optional). Another pinch of black pepper and a little bit of the leftover oil from cooking the garlic.