Ingredients
- 4 (6-ounce) portions of codfish
- 4 thyme sprigs
- 4 rosemary sprigs
- 4 (6-ounce) portions of codfish
- 4 thyme sprigs
- 4 rosemary sprigs
- 6 to 8 ripe campari tomatoes, cut into quarters
- 3 tablespoon extra virgin olive oil
- 2 tablespoon aged sherry vinegar or to taste
- 2 tablespoon basil leaves, torn
- 4 (6-ounce) portions of codfish
- 4 thyme sprigs
- 4 rosemary sprigs
- 6 to 8 ripe campari tomatoes, cut into quarters
- 3 tablespoon extra virgin olive oil
- 2 tablespoon aged sherry vinegar or to taste
- 2 tablespoon basil leaves, torn
- 8 yellow teardrop tomatoes
- 8 red teardrop tomatoes
- 2 tablespoon basil, torn
- 1 tablespoon extra virgin olive oil
Preparation
Baking Directions:
For the gazpacho sauce, combine all the gazpacho ingredients in a stainless steel bowl.
If the tomatoes are very sweet, adjust the flavor by adding more sherry vinegar.
Season with fine sea salt and freshly ground pepper.
Let marinate for at least half an hour.
Place tomato mixture in blender and pulse until smooth.
Strain puree through a China cap.
Adjust seasoning and reserve.
When ready to serve, season the fish with sea salt and pepper, drizzle with olive oil and place herbs over fillets.
Place fish on a moderately hot plancha and cook for 2 to 3 minutes per side.
While the fish is cooking, place the teardrop tomatoes and basil in a small stainless steel bowl and drizzle with extra virgin olive oil.
Season to taste with sea salt and pepper.
Gently warm the gazpacho sauce in a small sauce pot.
Spoon gazpacho on the bottom of the serving plate.
Place fish on top, and spoon the room temperature tomato garnish over the fish.
Tips:
Note: Choose an extra virgin olive oil that is not bitter.
