Garlic-Lemon Baked Cod With Kale, Tomatoes, And Olives

Garlic-Lemon Baked Cod With 
Kale, Tomatoes, And Olives

Entertaining is made easy—and quick—with a sheet-pan meal on deck. The Mediterranean-inspired vegetables fragrant with garlic and lemon and moist cod fillets bake up in under half an hour. Serve with a plain risotto, cooked brown rice or crusty bread. If you like, sprinkle some crumbled feta cheese on top for the last few minutes of baking. Ingredients: 2 cloves garlic, minced Salt and freshly ground pepper ⅓ cup olive oil, divided 2 tbsp fresh lemon juice 1 tsp grated lemon zest, divided 8 cups lightly packed chopped trimmed kale, about 6 oz. ¼ red onion, chopped 1½ to 2 lbs. skinless Pacific or black cod fillets, cut into 6 portions 2 cups grape tomatoes ½ cup dry-cured black olives ½ lemon, cut into 6 wedges Directions: Preheat oven to 425°F. Line a large rimmed baking sheet with foil. Combine garlic, ½ tsp. each of salt and pepper, ¼ cup oil and the lemon juice in a large bowl. Spoon 2 tbsp into a small bowl; add ½ tsp. of the lemon zest and set aside. Add kale and onion to remaining garlic mixture in large bowl and toss to coat. Use tongs to transfer kale mixture to baking sheet, leaving excess oil mixture in the bowl. Spread kale in an even layer. Roast in oven for 10 minutes or until kale is wilted and starting to brown. Meanwhile, brush fish fillets with reserved 2 tbsp. garlic mixture. Add remaining oil and lemon zest, tomatoes, olives and lemon wedges to the large bowl and toss to coat. Remove baking sheet from oven and arrange fish fillets on top of kale, spacing evenly. Scatter tomato mixture around fish fillets. Season lightly with salt and pepper. Roast for 12 to 15 minutes or until fish just flakes with a fork and tomatoes just start to split. Use a large lifter to transfer vegetables and fish to warmed serving plates. Serves 6

Chicken and Artichokes In A Garlicky Braise.

Ingredients:
1 ½ lemons
3 medium artichokes, about 1 1/2 pounds
3 ½ pounds bone-in chicken pieces
2 teaspoons kosher salt
2 teaspoons black pepper
2 tablespoons extra-virgin olive oil, more as needed
4 garlic cloves, smashed and peeled
1 ½ cups cherry tomatoes, halved
Pinch red pepper flakes
¾ cup dry white wine
⅓ cup pitted olives, halved (use black, green or a mix)
2 large rosemary branches
1 tablespoon unsalted butter
Grated Parmigiano-Reggiano, as needed
Chives or mint leaves, for garnish (optional)

Directions:
Squeeze the juice of 1 lemon into a large bowl of water. Discard the outer leaves of each artichoke. As you do so, and as you continue cleaning the artichokes, dip them into the lemon water to stop the cut sides from browning. Use a paring knife to peel the base and stems. Slice off the top third of each artichoke. Slice the artichokes in half lengthwise. Using a teaspoon or grapefruit spoon, scoop out the hairy chokes inside, pulling out any prickly purple leaves as well. Slice each half into three pieces. Put trimmed artichoke pieces in lemon water until needed.

Heat oven to 375 degrees. Pat the chicken dry with paper towel and season with salt and pepper. In a large (12-inch) ovenproof skillet with a lid, heat oil over medium-high heat. Add chicken pieces and sear in batches until well browned, 5 to 7 minutes per side. Transfer chicken to a plate.

Add artichokes and garlic to pan, adding more oil if needed, and cook, turning occasionally, until golden brown, about 5 minutes. Stir in tomatoes and red pepper flakes; cook 1 minute more.

Pour in wine and stir in olives, rosemary branches and grated zest of 1/2 lemon (do not discard after zesting). Return chicken to pan. Bring liquid to a simmer.

Cover pan and transfer to oven. Cook until chicken is tender, 30 to 35 minutes (check white meat after 25 minutes and remove from oven if done). Transfer chicken to a plate and place skillet over medium-high heat. Simmer until pan juices thicken and become saucelike, about 3 to 5 minutes. Whisk in butter.
Return chicken to pan and sprinkle with cheese. Adjust oven heat to broil and place pan in the oven until cheese is melted and golden, 2 to 3 minutes (watch carefully to see that it does not burn). Squeeze juice of remaining lemon half over pan and serve garnished with chives or mint if you like.

Warm Cocktail Olives And Almonds

Warmed Cocktail Olives And Almonds

Ingredients:

1 cup brined pitted olives, 

   drained of excess liquid

2 strips of orange peel, 

   made with a vegetable peeler

1 bay leaf

2 tablespoons extra virgin olive oil

1 cup roasted almonds

1 teaspoon chopped fresh thyme

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Directions:

In a skillet over medium heat, combine the olives, orange peel and bay leaf with the olive oil.  Gently stir the olives until the oil becomes warm but not hot.  Add the almonds and thyme and stir to combine.  To serve, use a slotted spoon to transfer the olives into a warm serving bowl.  Discard the excess oil and bay leaf.