olive you, cod
I recently stumbled upon my all time favorite fish recipe I think I’ve ever made, an iteration of the “Butter-Roasted Halibut with Asparagus and Olives” via the classic go to fave, Bon Appétit. I’m not sure if my Sunday brain just wasn’t fully working, but I couldn’t follow the “simple” directions for the life of me. So with a little improv and a few ingredient swaps…I give you my Butter-Roasted Cod with Asparagus and Olives:
INGREDIENTS
✧ 1 bunch asparagus, trimmed + divided
✧ 3 tbsp grass-fed unsalted butter
✧ 3.5 tbsp extra-virgin olive oil, divided
✧ 1 tsp Aleppo-style pepper
✧ Pink Himalayan salt + freshly ground pepper to taste
✧ 1 lb fresh cod
✧ 2 bunches ramps or scallions, trimmed
✧ 3/4 c Castelvetrano olives, pitted, torn
✧ 1/5 c finely chopped chives
✧ 1.5 tbsp coarsely chopped basil & 1 large sprig of rosemary
✧ Extra small heirloom waxy potatoes
✧ Lemon to taste
NOTES
꩜ Shop wild, organic (spices & oils included) & in season whenever possible, plus make sure to fully clean all residue off produce with baking soda prior to cooking.
꩜ I used cod since the halibut was 3X the cost and I thought it sounded better than salmon or arctic char, the alt recs from BA, but that said — you can swap for any, as long as they’re wild caught!
꩜ The original recipe called for tarragon, but I struck out at Whole Foods, so swapped in basil and rosemary and it was fantastic! But I think tarragon would be quite nice as well if it’s available as an alternative, and then you would only need to purchase one herb.
INSTRUCTIONS
1. Preheat oven to 325° F and boil a pot of water on the stove.
2. Heat butter and a splash of olive oil in a small pan over medium heat. As soon as the butter has melted, add Aleppo-style pepper and remove from the heat.
3. Parboil potatoes for 5 minutes, then strain in colander.
4. Prepare the baking sheet:
— 4a. Line baking sheet with parchment paper.
— 4b. Season fish with salt and black pepper on both sides and place on baking sheet.
— 4c. Trim half of asparagus and scatter round fish on baking sheet.
— 4d. Scatter parboiled potatoes on baking sheet, then season the veggies and potatoes with a little salt and black pepper.
— 4e. Pour butter mixture over fish, veggies and potatoes. Give the veggies and potatoes a toss to coat evenly.
— 4f. Roast, undisturbed, until the fish is opaque in the center and asparagus is bright green and tender, approximately 20 minutes, depending on the thickness of your fillets.
5. Prepare the fish topping:
— 5a. Thinly slice the remaining half of the asparagus into tiny “coins” and place in a medium bowl.
— 5b. Chop chives and basil, smash and de-pit olives.
— 5c. Combine asparagus, chives, basil, rosemary sprig, olives, and oil in a saucepan over medium-high heat and season with salt and pepper. Stirring occasionally until fish is ready to come out of oven.
6. Transfer fish to a platter and place potatoes and asparagus alongside. Remove rosemary sprig from olive mixture and then pour it over the fish - serve and enjoy!
Some functional food for thought —
ASPARAGUS
Asparagus is low in calories and is an excellent source of fiber, as well as essential vitamins and minerals, particularly folate and vitamins A, C and K. Folate is vital for a healthy pregnancy and many important processes in the body, including cell growth and DNA formation. The antioxidant rich nature of asparagus makes it an easy nutrient dense addition for fighting oxidative stress. Rich in vitamin E and glutathione, as well as various flavonoids and polyphenols, including powerful flavonoids quercetin, isorhamnetin and kaempferol, all of which have been found to have blood pressure-lowering, anti-inflammatory, antiviral and anticancer effects.
PINK HIMALAYAN SALT
Since pink Himalayan salt is less processed than table salt, your body has an easier time processing it, as it doesn’t require as much water to clear out the excess sodium! It also contains more than 80 minerals and elements, including potassium, iron, calcium and (naturally occurring) iodine, aiding our body’s natural detoxification process and promoting the removal of bacteria. This can even help lower blood pressure, as iodine supports our body’s electrolyte balance, allowing our intestines to absorb more nutrients.
As with everything I make, I love to know the ingredients will fuel not only a beautiful plate, but a beautiful feeling inside. Steeped in the culture of being raised in Japanese and Italian homes, I understand the magnitude of importance food holds. I also believe in the philosophy of eating to live versus living to eat. It really is not about deprivation, it’s about remaining mindful and raising the vibration — no matter how incredible something taste’s, it’s also about how it “tastes” to our minds, bodies and souls that will keep the true “deliciousness” with us long past the moment of actual consumption. Pillars I continue to remind myself:
1. The quality of ingredients matter.
2. Less is always more.
3. Think loving thoughts while cooking and the food will taste better! #truth
4. Remain present while enjoying the intimate act of eating, it’s a game changer.
With love & gratitude, cheers to your good health!
medical disclaimer: all information is intended for general information purposes only and should not be considered as personal medical advice. individuals should always consult their healthcare provider before administering any of the suggestions made on thebalancedcalm.com to ensure they are appropriate for their specific circumstance.
