Cod with Olive Salsa & Artichoke Fritters

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
245
protein 
32 g
sodium 
726 mg
carbohydrates 
15 g
fat 
6 g
fiber  
4 g
cholesterol 
67 mg
Servings 
4
Ingredients 

Olive Salsa
1 cup quartered grape tomatoes
½ cup roasted, diced fennel
½ cup chopped mixed olives
1 Tbsp fresh lemon juice
1 tsp grated lemon rind or zest
¼ tsp sea salt
¼ tsp freshly ground black pepper
1 Tbsp fresh parsley
¼ tsp fresh oregano

4 4-oz cod fillets
1 tsp extra-virgin olive oil
¼ tsp sea salt
¼ tsp freshly ground black pepper

Artichoke Fritters
½ lb frozen artichoke bottoms
2 lg egg whites (about 4 Tbsp)
3 Tbsp grated parmesan cheese
½ tsp minced garlic cloves
1 Tbsp minced shallots
1 tsp parsley
Pinch freshly ground black pepper
3 Tbsp all-purpose flour
½ tsp baking powder

Frozen artichoke bottoms can be purchased at most major grocery stores. To roast fennel, cut bulb in half, spray lightly with canola oil and roast on a baking sheet at 350F for 25 minutes until golden. Add a little water to the pan, cover and continue roasting for 20 more minutes, or until soft.
Instructions 
  1. Combine ingredients for olive salsa in a medium bowl and set aside.
  2. Heat olive oil a large sauté pan over medium-high heat. Season fish with salt and pepper. Sauté fish for about 3 to 5 minutes on each side, or until done.
  3. In a large saucepan, boil artichoke bottoms in salted water (¼ cup of salt per 1 gallon of water) for 7 to 10 minutes, or until tender. Drain and julienne artichokes.
  4. In a large bowl, fold together egg whites, artichokes, parmesan cheese, garlic, shallots, parsley and pepper. Slowly mix in flour and baking powder into artichoke mixture.   
  5. Heat a large nonstick sauté pan, over medium heat and spray with canola oil. Using ⅓ cup measure, scoop artichoke mixture onto pan and then flatten with a spatula. Sauté fritters on each side until cooked through.
  6. Top each cod fillet with ⅓ cup olive salsa and serve with 1 artichoke fritter.
Frozen artichoke bottoms can be purchased at most major grocery stores. To roast fennel, cut bulb in half, spray lightly with canola oil and roast on a baking sheet at 350F for 25 minutes until golden. Add a little water to the pan, cover and continue roasting for 20 more minutes, or until soft.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.