Delicious relish on cod...
I roasted chioggia beets in foil packets and tossed them with arugula, chevre, and toasted walnuts for a delicious salad. Chioggia beets have a beautiful red and white striped pattern, but any type of beet would work.
I tossed the salad with a simple balsamic vinaigrette.
Those are beets, not tomatoes...
The full meal...
Cod with Olive, Pinenut, & Parsley Relish
2 5- to 6-ounce cod fillets
1/4 teaspoon plus 1/8 teaspoon dried crushed red pepper
1 tablespoon extra-virgin olive oil, divided
1/2 cup thinly sliced shallots
1 large garlic clove, minced
1/4 cup pitted brine-cured olives, quartered lengthwise
2 tablespoons pine nuts, toasted
1/4 cup chopped fresh Italian parsley
1/4 cup dry white wine
Sprinkle fish with 1/4 teaspoon red pepper, salt, and pepper. Heat 1/2 tablespoon oil in large nonstick skillet over medium-high heat. Add fish; cook until opaque in center, 3 to 4 minutes per side. Transfer to platter; cover. Add 1/2 tablespoon oil and shallots to skillet; sauté over medium heat until golden, 3 to 4 minutes. Add 1/8 teaspoon red pepper, garlic, and olives; sauté 1 minute. Add pine nuts, parsley, and wine; boil until most of liquid is gone, 30 seconds. Season with salt and pepper. Spoon over fish.
Makes 2 servings.
Roasted Beet & Arugula Salad
3 medium beets, trimmed and quartered
1 1/2 tablespoons olive oil, divided
Salt and pepper, to taste
2 tablespoons walnuts
1/2 tablespoon balsamic vinegar
1/4 teaspoon Dijon mustard
2 cups arugula
1 ounce chevre, crumbled
1 tablespoon chopped basil
Preheat oven to 400°F.
Place beets on a large sheet of aluminum foil, drizzle with 1/2 tablespoon olive oil, and sprinkle with salt and pepper. Fold in the foil, tightly sealing the edges. Place foil packet on a baking sheet, and roast until beets are tender, about 25 minutes. Carefully open packet and let cool.
Meanwhile, place walnuts in a small skillet over medium-low heat. Stirring frequently, heat until walnuts become fragrant and lightly browned, 4 to 5 minutes. Remove from heat and set aside.
In a small bowl, whisk together the remaining 1 tablespoon olive oil, balsamic vinegar, and Dijon mustard. Season to taste with salt and pepper. Set aside.
Once cool enough to handle, peel and coarsely chop the beets (the skins should slip off easily).
Place chopped beets, arugula, and chevre in a large bowl. Drizzle with vinaigrette and toss to combine. Sprinkle salad with toasted walnuts and basil.
Makes 2 servings.