Recipes

Cod, Orange and Olive Tapas

:15 min

:1 hr 25 min

Serves 4 to 6

1 lb fresh cod fillets

1 1/2 cups Longo's Organic 2% Milk

1/2 cup water (approx.)

4 fresh parsley stems

2 Longo’s Bay Leaves

1/2 tsp dried thyme leaves

1/4 cup Longo’s Extra Virgin Olive Oil

3 tbsp orange juice

3 tbsp sherry vinegar

1 clove garlic, minced

1/4 tsp each salt and pepper

4 Cara Cara or navel oranges, peeled and thinly sliced

1/3 cup thinly sliced red onion

1/4 cup pitted chopped black oil cured olives

2 tbsp chopped fresh Longo’s Basil (optional)

•Place cod in saucepan and add milk with enough of the water to cover. Add parsley, bay leaves and thyme. Bring to a simmer over medium heat. Turn off heat; cover and let stand for 10 minutes. Using a slotted spoon, remove cod from milk mixture into a bowl; cover and refrigerate until cool.
•In large bowl, whisk together oil, orange juice, vinegar, garlic, salt and pepper. Gently stir in cod to break into large chunks. Refrigerate for 1 hour or up to 4 hours.
•Place orange slices onto platter and sprinkle with onion and olives. Spoon cod over top and sprinkle with basil, if using, to serve.

Per serving (1/6th recipe): 230 calories