Healthy Bites with Chef George Alpogianis of City Porch
Mediterranean Cod with Beet Salad
8-10 oz. cod
1 chopped tomato
7-8 pitted Kalamata olives
1 clove fresh garlic
1 green onion
1/4 cup white wine
1/2 cup vegetable or chicken stock
1 bunch beets
Fresh parsley to taste
Salt and pepper to taste
Cook beets whole. Start in cold water and simmer until fork tender. Add cut stems and beets tops. cook until al dente. Cool beets, then peel and slice. Toss in olive oil and season with garlic, salt and pepper.
For cod, heat pan and add olive oil. Add cod, flesh side down and brown lightly. Turn over and add tomato, olives, green onions, parsley and chicken stock. Place in preheated oven at 400 degrees for about 8-10 minutes. Return to fire, add white wine, and season to taste (being careful of salt because of olives). Remove and plate the fish with the compote and serve.
City Porch is located at 600 East Grand Avenue, Chicago, IL 60611 and can be reached at 312.595.5560