COD WITH PEPPERS AND ANCHOVY SAUCE

COD WITH PEPPERS AND ANCHOVY SAUCE

COD WITH PEPPERS AND ANCHOVY SAUCE

 

 

COD WITH PEPPERS AND ANCHOVY SAUCE

 

This cod recipe is fast and easy to prepare and brings some Mediterranean flavors to your table! Bon Appétit!  To complement this fish dish, drink a Rose from Provence, dry, crisp and refreshing!

 

Preparation: 15 min; Cooking time: 15 min.

Serving 4

 

4 pieces of fresh cod (1 inch thick)

All purpose flour

2 red bell peppers

1 green bell pepper

1 can of 2 oz of flat fillets of anchovies

3 garlic cloves

2 ½ tbsp of olive oil

Salt, pepper

Piment d’Espelette or smoked paprika (for presentation)

Fresh dill and basil leaves for garnish

 

Wash the peppers cut them in 4 pieces vertically and slice them thin.

Peel and mince the garlic cloves. Cut the anchovies into small pieces.

Heat 1 tbsp of olive oil in a high-sided frying pan, cook the anchovies and garlic for 2 minutes on medium-high heat.  Add the peppers and cook for 10 minutes, stirring frequently. Season with salt and pepper.

Season the cod with salt and dust with some flour.

Heat 1 ½ tbsp of olive oil in a large frying pan and cook the cod 2 minutes on each side on medium-high heat.

Place one piece of cod in each plate and add the peppers on top. Garnish with some basil leaves and display some dill around the plate. Sprinkle with Piment d’Espelette or smoked paprika.

 

 

EASTER LEG OF LAMB

 

PREPARATION OF THE MEAT

 

THE MASTERPIECE COOKED IN 40 MINUTES!

CARVING TIME!

VOILA! A TABLE!

 

 

 

 

 

 

 

 

 

 

 

 

EASTER LEG OF LAMB

 

Lamb has always been a traditional dish to celebrate Easter in my family. The meat is tasty, juicy and the way it’s prepared, it will melt in your mouth! This recipe is easy to prepare and doesn’t require too much time. Happy Easter! This dish will pair beautifully with a Graves from Bordeaux, such as Chateau Carbonnieux!

 

1 bone-in leg of lamb

12 garlic cloves

10 sprigs of fresh thyme

2 tbsp of olive oil

2 tbsp of butter

Salt and pepper

1/3 cup of water

 

Put 1 tbsp of olive oil in a baking dish.

Peel 5 garlic cloves and cut them in half. Make some little incisions into the leg of lamb and add the pieces of garlic into different parts of the meat. Rub the leg of lamb with the other tbsp of olive oil.

Sprinkle the leg of lamb with the fresh thyme leaves. Season with salt.  Place the leg of lamb into the baking dish. Add the rest of the garlic cloves unpeeled around the meat. Cut the butter into little pieces and place them over the meat. Cover with plastic wrap and let stand at room temperature 30 minutes before cooking.

Preheat the oven to 460 F.

Cook the meat 15 minutes per pound. Turn the meat every 15 minutes.  Season with pepper when the meat is half cooked. Add a 1/3 of a cup of water 20 minutes before the meat is done to have some juice.

When the meat is cooked, turn the oven off. Place an aluminum foil on top of it and let stand 15 minutes into the oven with the door half opened.

Slice the meat and serve with grilled artichokes, ratatouille, couscous, grilled vegetables…

Bon Appetit!

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