Pan Roasted Cod with Summer Ragu – Spice Tribe

Name: Pan Roasted Cod with Summer Ragu – Spice Tribe
Ingredients: 4 6 oz Ling Cod fillet, skin on; 1 bunch Leeks, white part sliced crosswise ½ inch thick; 3 cups cooked beans (pinto or cannellini beans); 1 bunch Kale, leaves and stems separated. Leaves shredded/ hand torn into bite size pieces and stems cut into 2inch pieces.; 1 pint cherry tomatoes; 5 garlic cloves, minced; 1/2 cup chopped fresh parsley leaves; 1 cup dry white wine; 1/2 cup olive oil; Extra virgin olive oil; Spice Tribe Ancient Halaby Middle Eastern Chile Blend; Spice Tribe Sacred Valley Pink Peruvian Salt; Spice Tribe Late Harvest Black Peppercorns; 2 tbsp all purpose Flour

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This way to cook fish is a favorite of mine, hearty, warm, comforting, quick and easy. Tender fish with a golden brown crust/skin is perfect for the summer when

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Ingredients

4 6 oz Ling Cod fillet, skin on
1 bunch Leeks, white part sliced crosswise ½ inch thick
3 cups cooked beans (pinto or cannellini beans)
1 bunch Kale, leaves and stems separated. Leaves shredded/ hand torn into bite size pieces and stems cut into 2inch pieces.
1 pint cherry tomatoes
5 garlic cloves, minced
1/2 cup chopped fresh parsley leaves
1 cup dry white wine
1/2 cup olive oil
Extra virgin olive oil
Spice Tribe Ancient Halaby Middle Eastern Chile Blend
Spice Tribe Sacred Valley Pink Peruvian Salt
Spice Tribe Late Harvest Black Peppercorns
2 tbsp all purpose Flour