Pan-seared slice of cod | A WAVE OF FLAVOURS
By chef Jean Soulard, spokesperson for Smarter Seafood.
Ingredients
- 4 slices of fresh cod of 120 g (4 oz) each
- 30 ml (2 tbsp) olive oil
- 20 rosted cherry tomatoes
- 200 g (7 oz) whole-wheat penne
- 4 small celery stalks for decoration
- For the celery sauce
- 350 g (about 1 small) celery, peeled and cut
- 1 large onion, thinly sliced
- 6 garlic cloves
- Juice of one and a half lemons
- 60 ml (1/4 cup) 15% heavy cream
- salt and pepper to taste
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