Cod With Radicchio, White Beans And Lemon Vinaigrette

Recipe Ingredients

		Lemon Vinaigrette
1 tablespoon	15ml	Finely-chopped lemon zest
1/4 cup	59ml	Lemon juice
1 tablespoon	15ml	Minced or pressed garlic
		Kosher salt - to taste
		Freshly-ground black pepper - to taste
1 cup	237ml	Extra-virgin olive oil
3 tablespoons	45ml	Coarsely-chopped parsley
		Cod and Bean Salad
2 cups	320g / 11oz	Cooked white beans - see * Note
4 tablespoons	60ml	Extra-virgin olive oil
1 1/2 cups	165g / 5.8oz	Thinly-sliced peeled celery
2 cups	474ml	Leek rounds, white/light green parts - washed
3		Radicchio - quartered, cored,
		And leaves separated
4		Cod fillet pieces - (6 oz ea)
1 tablespoon	15ml	Flour

Recipe Instructions

* Note: For the cooked white beans, first soak the beans (such as cannellini or Great Northern) overnight in cold water. Drain the beans and put them in a saucepan with cold water to cover by 3 inches. Add one rib of celery, one carrot split lengthwise, one onion halved and stuck with 2 cloves and 1 bay leaf. Bring just to a boil, reduce the heat and simmer, covered, for 1 hour. Add 1 teaspoon salt and continue cooking until the beans are cooked and tender, about 30 minutes longer. Drain the beans, discard the vegetables and let cool.

Combine the vinaigrette ingredients in a jar. Close the lid tightly and shake vigorously. Set aside.

In a small saucepan, bring the cooked beans to a simmer. Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Add the celery and leeks and stir with a wooden spoon until the vegetables are softened but not colored, 4 to 5 minutes.

Raise the heat to high and toss in the radicchio leaves. Cook an additional 3 to 4 minutes, stirring constantly, to wilt the leaves. Season to taste with salt and pepper.

Transfer the cooked vegetables to a large bowl and, while still warm, toss with the beans and 1 cup of the lemon vinaigrette. Set aside.

Season the cod fillets with salt and pepper. Lightly dredge both sides of the fish in the flour. Heat the remaining 2 tablespoons olive oil over high heat in a large skillet. Saute the cod until golden, 4 to 5 minutes per side. Arrange the cod fillets on a platter around the radicchio and white bean salad. Spoon the remaining vinaigrette over the cod and serve.

This recipe yields 4 servings.

Source:
Simply Seafood (recipe archive) at http://www.simplyseafood.com

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