© David Malosh
Active Time
25 MIN
Total Time
45 MIN
Yield
Serves : 4

At Canlis, chef Jason Franey uses small Yukon Gold potatoes in this dish, but sliced fingerlings are great, too. Plus: F&W's Fish and Seafood Cooking Guide    Jason Franey's Chef Recipes Made Easy  

How to Make It

Step 1    

Preheat the broiler and position a rack 8 inches from the heat. Bring a large saucepan of water to a boil. Add the chives and spinach and blanch for 30 seconds, just until bright green. Drain and rinse under cold water; squeeze dry. Transfer the chives and spinach to a blender. Add the extra-virgin olive oil and puree until smooth. Season with salt.

Step 2    

Rinse out the saucepan and fill it with cold water. Add the potatoes and bring to a boil. Simmer until the potatoes are tender, about 10 minutes. Drain the potatoes and cut them into thin coins.

Step 3    

Meanwhile, in a microwave-safe bowl, combine the olives with the pure olive oil. Microwave at high power in 2-minute bursts until the olives are golden and crisp, 5 to 6 minutes depending on the microwave. Drain the olives and transfer to a paper towel–lined plate to cool. Reserve the oil for another use.

Step 4    

Place the cod on a foil-lined baking sheet, brush with the mustard and season with salt and pepper. Broil for about 10 minutes, until the fish is cooked through and lightly browned on top; transfer to plates and spoon the potatoes alongside. Sprinkle with the olives, drizzle the chive puree all around and serve.

Suggested Pairing

Either a Champagne or a Sauvignon Blanc will go well with this dish.

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