Saturday 26 April
We achieved a piece of cod (that passeth understanding) from the fish-girlfriend at the North Parade Farmers' Market.
Holt played with the idea of a Veracruz style dish, but ended up with this pan-Mediterranean style thing.
He sautéed some onions and garlic, then threw in a bunch of sliced kalamata olives and capers, and pushed them to the edges to get room to sauté some tomato paste, so the harsh taste could soften (this is a trick we got from Lidia). Then chopped tomatoes went in.
When they began to break down, they too got pushed aside for the codpieces (ahem) themselves, which had been patted with a dry marinade of oregano, salt, and pepper. They got fried on each side, then buried in the sauce and cooked until they were done.It transformed a bland fish into a stunner. And we apologize for the puns.