Makes 4 servings

1 tsp extra virgin olive oil

four 4-ounce cod fillets

1/4 tsp sea salt

1/4 tsp fresly ground black pepper

1 1/3 cup Olive salsa

4 Artichoke fritters

1. Heat the olive oil  a large saute pan over medium -high heat. season the cod fillets with salt and pepper. Saute the cod for 3-5 minutes on each side, or until opaque throughout.

2. Serve each cod fillet topped with 1/3 cup olive salsa and 1 artichoke fritter.

Artichoke Fritters

1/2 pound artichoke hearts or bottoms

2 large egg whites

3 tbsp freshly grated parmesan

1/2 tsp minced garlic

1 tbsp minced shallots

1 tsp minced fresh flat-leaf parsley

pinch fresly ground pepper

3 tbsp unbleached all-purpose flour

1/2 tsp aluminum free baking powder

1. Boil the artichokes an salted water (1/4 cup salt per 1 gallon water) in a large saucepan for 7-10 minutes,or until tender. Drain and chop the artichokes.

2. Fold together the artichokes,egg whites,parmesan,garlic,shallots,parsley,and pepper in a large bowl.

3. Mix the flour and baking powder in a small bowl or cup.

4. Slowly mix into the artichoke mixture.

5. Lightly spray pan with canola oil. Pour 1/3 cup artichoke mixture into the pan and flatten it with a spatula. Repeat with the remaining batter. Saute the fritters on each side over medium heat until cooked through.

Olive salsa

1 cup quartered grape tomatoes

1/2 cup diced roasted fennel

1/2 cup chopped olives(kalamata,nicoise or other gourmet olive)

1 tbsp fresh lemon juice

1 tsp lemon zest,minced

1/4 tsp sea salt

1/4 tsp fresly ground pepper

1 tbsp minced parsly

1/4 tsp minced fresh pregano

Combine all ingredients in a medium bowl.

You can leave comments by clicking here, leave a trackback at or subscribe to the RSS Comments Feed for this post.