master

The star of this sophisticated dish is our easy tapenade: a Provençal favorite made from olives. The robust flavor is a perfect partner for our simple seared cod, also served with hearty brown rice tossed with sautéed white beans and kale.

Ethan Mick

with Kale & Brown Rice

Seared Cod & Olive Tapenade

10 1/4-Ounce Cod Fillet

Brown Rice

7.75-Ounce Can Cannellini Beans

Kale

Garlic

Pitted Niçoise Olives

Verjus Rouge

Shallot

Dijon Mustard

Whole Dried Oregano

Crushed Red Pepper Flakes

Vegetable Demi-Glace

Ingredients

Heat a small pot of salted water to boiling on high. Once boiling, add the **rice** and cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Cook the rice:

While the rice cooks, wash and dry the fresh produce. Peel and roughly chop the **garlic**. Remove and discard the stems of the **kale**; roughly chop the leaves. Drain and rinse the **beans**. Finely chop the **olives**. Peel and finely chop the **shallot**. Reserving half the chopped shallot, place the remaining chopped shallot in a medium bowl. Top with **half the verjus**; season with salt and pepper. Set aside to marinate at least 10 minutes.

Prepare the ingredients:

While the rice continues to cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the **chopped garlic** and **remaining chopped shallot**; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened and fragrant. Add the **chopped kale**, **beans**, **demi-glace**, **remaining verjus** (carefully, as the liquid may splatter), **1/4 cup of water**, and **as much of the red pepper flakes as you’d like**, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the kale is wilted and most of the liquid has cooked off. Transfer to the pot of **cooked rice**; drizzle with olive oil and stir to combine. Season with salt and pepper to taste. Cover to keep warm. Wipe out the pan.

Cook the kale & beans:

Pat the **fish** dry with paper towels. Transfer to a cutting board and cut into two equal-sized pieces. Season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium until hot. Add the seasoned fish. Loosely cover the pan with aluminum foil and cook 5 to 6 minutes per side, or until browned and cooked through. Turn off the heat.

Cook the fish:

While the fish cooks, to the bowl of **marinated shallot**, add the **chopped olives**, **oregano**, **half the mustard** (you will have extra mustard), and **1 tablespoon of olive oil**. Stir to combine; season with salt and pepper to taste. Serve the **cooked fish** with the **cooked rice**, **kale**, **and beans**. Top the fish with the tapenade. Enjoy!