Braised Cod with Olive Oil Cured Artichokes and Mushrooms

Braised Cod with Olive Oil Cured Artichokes and Mushrooms
This recipe is perfect for a light dinner of spring vegetables and fresh fish. You'll feel light yet satisfied after this one!

Products used: Traditional Collection, Sicilian Sea Salt, Traditional 18-Year Balsamic Vinegar, Truffle Sea Salt,


4 whole Artichokes
2 Lemons, juiced and peeled with pith removed
2 cups SOOC Mild Extra Virgin Olive Oil
4 sprigs Mint
1 head Garlic, halved
SOOC Sicilian Sea Salt
10 oz Cremini Mushrooms, quartered
½ cup dry White Wine
2 Tbsp SOOC Traditional Balsamic Vinegar
2 Tbsp SOOC Medium Extra Virgin Olive Oil
4 6 oz cod filets
SOOC Truffle Sea Salt


Prepare artichokes: remove outer tough leaves, peel the stem, remove choke. Leave tender, lighter leaves, and heart. Lightly rub artichoke with lemon juice to prevent oxidation or darkening. Combine the Mild Extra Virgin Olive Oil, mint, garlic, and lemons in a small saucepan. Rub the artichokes with Sicilian Sea Salt and place in the oil. Cook at a low simmer until the artichokes are softened, about 25-30 minutes. Remove the artichokes and set aside. Reserve the flavored artichoke oil. Preheat the oven to 400°F.

Heat 2 Tbsp of the reserved oil in a large oven-safe saute pan. Season the cod filets lightly with salt and sear on both sides. Remove and set aside. Add in the mushrooms with an additional 2 Tbsp of the reserved artichoke oil. Saute until golden. Return the cod back to the pan. Add in the artichokes. Pour in white wine and Traditional Balsamic Vinegar. Bring to a simmer and reduce by half. Finish in the preheated oven, for 6 to 8 minutes.

Plate the mushrooms, artichokes, and cod. Finish with a drizzle of Medium Extra Virgin Olive Oil, and finish with Truffle Sea Salt.