Recipe courtesy of Eric Ripert
Show: Avec Eric
Episode: Three Caballeros
Print
Total:
4 hr 35 min
Active:
35 min
Yield:
4 servings
Level:
Intermediate

Ingredients

  • Four 6-ounce cod fillets
  • Fine sea salt 
  • 1/3 cup extra-virgin olive oil 
  • 1 medium red onion, peeled and thinly sliced 
  • 4 tablespoons small capers, or large ones chopped 
  • 1/4 cup red wine vinegar 
  • Freshly ground black pepper 
  • 1 green bell pepper, seeded and thinly sliced 
  • 1 red bell pepper, seeded and thinly sliced 
  • 1 yellow bell pepper, seeded and thinly sliced 
  • 1 avocado, medium diced 
  • 1 large Yukon Gold potato, cooked with the skin, peeled and medium diced 
  • 12 parsley leaves, coarsely chopped 
  • 2 hard-boiled eggs, sliced 1/8-inch thick

Directions

Sprinkle the cod fillets with salt on all sides. Set the cod on a small, paper-towel-lined tray and refrigerate, uncovered, for at least 4 hours and up to 24 hours.

Preheat the oven to 350 degrees F.

Remove the cured cod from the refrigerator and pat dry. Place on a very lightly oiled baking sheet or a large nonstick, oven-proof skillet. Sprinkle each fillet with about 1 teaspoon olive oil. Transfer to the oven and cook for 8 to 10 minutes, until just warm, gently turning the fish halfway through. (You can test this by inserting a thin metal skewer or cake tester into the fish for 5 seconds. Remove it and touch it to your lip or the underside of your wrist. When it feels warm¿not hot¿the fish is done.) Remove from the oven and allow to rest at room temperature for about 5 minutes.

Place each fillet on a plate, gently pull apart the flakes and arrange evenly on the plate. Divide half of the sliced red onions and half of the capers between the plates, and sprinkle a little more of the olive oil and about 1 teaspoon red wine vinegar on each portion. Grind some black pepper over the top. Set aside to marinate for a few minutes while you prepare the vegetables that will go with the fish.

In a bowl combine the green, red and yellow peppers, the avocado, potatoes, half of the chopped parsley and the remaining vinegar and olive oil. Season with salt and pepper to taste, and gently toss together.

To finish plating the salad: Arrange the hard-boiled eggs evenly around the plates. Spoon the marinated vegetables around each plate, along with a bit of the vinegar and olive oil from the bottom of the bowl. Garnish with a few parsley leaves if you like and serve immediately.

Categories:

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Cod Fish Croquettes

Recipe courtesy of Fornos of Spain Restaurant

Salt Cod Salad

Recipe courtesy of Young Sun Huh

Baccala Alla Pizzaiola: Cod with Tomato

Recipe courtesy of David Rocco

Cod Sandwich

Recipe courtesy of Brooklyn Fish Camp

Cod Dijonnaise

Recipe courtesy of Daniel Boulud

Cod Lyonnaise

Recipe courtesy of Daniel Boulud

Coconut Cod

Recipe courtesy of Sunny Anderson

Cod Fritters

Recipe courtesy of The Mobile Marlay Food Truck

Cod Bordelaise

Recipe courtesy of Daniel Boulud

On TV

Donut Showdown

7:30am | 6:30c

Donut Showdown

8:30am | 7:30c

Donut Showdown

9:30am | 8:30c

Sugar Showdown

10:30am | 9:30c

Sugar Showdown

11am | 10c

Sugar Showdown

11:30am | 10:30c

Unique Sweets

12pm | 11c

Unique Sweets

12:30pm | 11:30c

Unique Sweets

1pm | 12c

Unique Sweets

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Cake Hunters

3:30pm | 2:30c

Cake Wars

4pm | 3c

Cake Wars

5pm | 4c

Cake Wars

6pm | 5c

Cake Wars

7pm | 6c
On Tonight
On Tonight

Cake Wars

8pm | 7c

Cake Wars

9pm | 8c

Cake Hunters

10pm | 9c

Cake Hunters

10:30pm | 9:30c

Cupcake Wars

11pm | 10c

Cake Wars

12am | 11c

Cake Wars

1am | 12c

Cake Hunters

2:30am | 1:30c

Trending Videos

So Much Pretty Food Here