Herbed Pacific Cod, Corn, and Tomatoes

Herbed Pacific Cod, Corn, and Tomatoes is a delicious, seasonally fresh meal poaching pacific cod in herbed water and tossing it with a light dressing.

There is something incredible about eating produce in the peak of its season. 

I particularly love this time of year right before the weather begins to turn cold, when everything in my garden and my local farmer's market is in abundance. It also means it's time to get creative with all that abundance. 

While going through email, I came across a recipe using salmon. The salmon wasn't what caught my eye. It was the vibrant yellow and red of the fresh corn and tomatoes. 

My garden tomatoes are more voluptuous than we can consume right now. And the overflowing baskets from the corn man cannot be ignored, meaning I stop at least once a week to buy more corn. 

I just had to make my own version of what I was seeing in the email. 

The key to this dish is the poaching liquid. Once the water comes to boil, adding a copious amount of salt (like the sea) is essential. Then adding in the desired aromatics, in this case, lemon and herbs. 

When I filled the pot to boil, I filled it to the brim because I want the lemon and herbs to be able to infuse that water for at least ten minutes. That amount of time as going to result in serious evaporation.

After the 10 minutes, I discarded the lemon and herbs and popped in the corn. The corn added a delicate sweetness to the water. Once the corn was done, I reduced the heat, allowed it to simmer down then poached the Pacific Cod. 

Once the fish was tossed with corn, tomatoes, and tossed in the dressing, it was the perfect, end of summer dish!

Herbed Pacific Cod, Corn, and Tomatoes

8 Servings

Ingredients:

• 8 sprigs fresh thyme; divided 2/6
• 10 sprigs fresh marjoram; divided 4/8
• 8 sprigs fresh oregano; divided 2/6
• 1/4 cup extra-virgin olive oil
• 2 lemons; divided (1 juiced, 1 sliced)
• 1/2 tsp salt
• 1/8 tsp black pepper
• 1/8 tsp sweet paprika
• 3 bay leaves
• 3 garlic cloves, crushed
• 6 ears corn on the cob, husked and silks removed
• 4 portions pacific cod (4-6 oz); seasoned
• 2 beefsteak or 4 garden tomatoes, seeded and diced
• 1/4 red onion, thinly sliced

Directions:

Dressing

• In a small bowl whisk the olive oil, the juice of one lemon, salt, sweet paprika, and black pepper until combined.
• Stir in 2 thyme sprigs, 2 oregano sprigs, 4 marjorams prigs until well coated. Cover and set aside. 

Herbed Cod, Corn, and Tomatoes

• Generously salt a large pot of boiling water filled to the brim. 
• Add thinly sliced lemon, garlic, and remaining herbs;  allow to boil for 10 minutes.
• Remove the aromatics and discard.
• Add the corn to the boiling water and cook till done, about 5-6 minutes.
• Remove the corn and set aside.
• Reduce heat to low and poach the pacific cod until cooked, about 5 minutes.
• Gently remove the fish with a large slotted spoon or similar and place on a cutting board to rest.
• While the Pacific cod cools, slice the corn off the cob. Remove the corn kernels from the cob by inverting a small bowl in a larger one. Stand the cob on end and use a knife to slice off kernels; add to a medium bowl. 
• Dice tomatoes, removing the seeds, add to the corn.
• Add the diced red onion; toss well.
• Stir dressing again and remove herbs and set them aside.
• Add half of the dressing and toss until coated.
• Flake the Pacific cod and gently fold into the corn mixture.
• Spoon remaining dressing over the mixture and garnish with a few individual leaves from the dressing herbs.
• Serve and enjoy!