Once-frozen cod loin with cherry tomatoes, potatoes, capers, asparagus, more

Recipe by Chef Stephan Schulz

Chef’s Note: When you purchase Cod, ask for “once Frozen Cod.” If the Cod is twice frozen or more, the cells in the Cod meat are broken down and the Cod meat absorbs more moisture so quality and flavour diminish. Once-frozen Cod or any fish is better to use when buying from a fish monger/grocery store. Fresh fish is always the best to use.

Ingredients
• Cod loin (113 g=4 oz portion)
• Cherry tomatoes (10 to 12)
• One large potato
• Capers (1 teaspoon)
• Graded Parmesan cheese (28g=1 oz)
• Asparagus (quarter bundle)
• Butter 1 tablespoon
• Grape seed oil (28 g=1 oz)
• Smoked paprika to taste
• Panko (Breadcrumbs) (28 g=1 oz)
• Salt and pepper to taste

Equipment Needed

• 2 Frying pans (one to be suitable to place in oven)

• One large pot

• Oven

• Paper towels

Cooking Directions
• In a large pot with water add a touch of salt, add one potato sliced into cubes, cook until tender then set aside.

• Next, panfry the potato pieces until golden brown on each side and dust with smoked paprika. Keep warm.

• In the same pan place the Panko with butter, fry until golden brown, and put aside.

• In the oven pan place all the cherry tomatoes and drizzle with Grape seed oil, place in oven turn at 375 for 5 to 6 minutes. Then set aside.

• Dry off Cod Loin with paper towel; Pan fry Cod Loin for 1 to 2 minutes on each side, then place in oven at 190°c (375°f) until internal temperature is 74°c (165°f). Set aside.

• In a large pot bring water to a boil, add the asparagus, cook for 3 to 4 minutes, then drain and add some butter over it.

To plate
Place asparagus on the plate, then place potatoes onto the plate then place tomatoes. Garnish the cherry tomatoes with capers and shredded Parmesan cheese. Place cod on top of the cherry tomatoes and spoon the Panko on top of the cod and serve.

Chef Stephan Schulz works across Canada with corporations and with food brokers developing recipes for major restaurants and restaurant chains across Canada.

Follow Chef Schulz on instagram: chef_schulz for his daily recipe with the plated photo posts.

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