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.