It has been almost five months since I last shared a recipe. The truth is that I wanted to take the holidays off from the blog and all social Medias and dedicate the time to my family. Then one evening I inadvertently drop my laptop and damaged the hard drive. A lesson to be learned is to always back up your data. It has taken me a while to sit down and write anything to share.
This recipe I am sharing today was developed during a summer a few years ago. The inspiration was a bunch of kale I found at the market. It was fresh and delicious; as I always say the simple things in life are the most memorable. I served it with baked cod fish, roasted carrots and a salsa fresca de tomato. To bake the chicken I used a three step technique often used to make fried chicken or fish. This method consists of dredging pieces of fish, chicken or other protein in flour, eggs and breadcrumbs, consecutively, in that order. And because the chicken was being baked I decided to roast the carrots.
During the summer we eat lots of carrots as they are so fresh and available in our local market. And wait to try this delicious tomato’s salsa cruda. This salsa is something I learned to eat at Spanish resorts in the Dominican Republic during family vacation. It is super easy to make and apart from delicious it is very versatile. You can add it to anything.
I also decided to serve the dish with a mix of light soy sauce and vinegar. Cooking fish or chicken cutlets like this give you the illusion that you are eating fried fish; the end result is super crispy. The best part, though, is that there is neither frying nor messiness to clean making the end result a fantastic one.
- For the salsa cruda:
- 3 tomatoes, ripped and grated
- 2 garlic cloves, grated
- Salt and black pepper
- Olive oil
- For the fish:
- 2 lbs. cod, Corvina or Flounder
- Olive or coconut oil, to oil cookie tray plus extra to drizzle fish
- 2 cups all-purpose flour
- 3 eggs
- 3 ½ cups panko bread crumbs
- Kosher Salt and fresh ground black pepper
- For the carrots:
- 2 bunches carrots
- Kosher salt and black pepper, to taste
- Several thymes sprigs
- 3 tablespoons olive oil
- Kale with lime vinaigrette:
- Bunch kale
- 3 tablespoons lime juice
- ½ cup olive oil
- 1 garlic clove, crushed
- Kosher salt and black pepper to taste
For the salsa cruda:
Clean and cut in half the tomatoes. Grate the tomatoes through the thick side of a regular four side’s grater. (Do not blend them otherwise you end up with the wrong texture). Using the thinner part of the grater, grate or mince the garlic. Transfer the mixture into a bowl and season with salt and fresh ground black pepper. Drizzle in the olive oil and mix well. Reserve.
For the carrots:
Clean and peel the carrots. Place them in a cookie tray and season it with kosher salt, fresh ground pepper, olive oil and thyme. Roast them in a 350 F oven until tender.
For the fish:
In a cookie tray place the flour and season with salt and black pepper. Take a shallow dish and whisk the eggs. Season the eggs with salt and pepper. In another tray spread the panko crumbs and season it with salt and black pepper. At the meantime have another tray ready to bake the fish; grease the tray with olive oil before baking the fish to avoid sticking.
Clean and season the fish with salt and pepper. Start by coating the fish in the flour, shake off excess and then dip it in the egg mixture. Continue by dredging the fish in the panko making sure the fish is well coated with the crumb. Drizzle the fish with a little bit of olive oil before baking. Bake at 350 F for 20 to 25 minutes.
To make the dressing:
Place the garlic clove in a shallow bowl and add the lime juice. Add salt and fresh ground black pepper to it. Whisk in the olive oil until an emulsion is formed; adjust salt and pepper as needed. Right before serving dress the kale and toss lightly until coated.
This post is also available in: Spanish