I found this summery dish of cod and tomatoes at Encore Brasserie in Derry’s Millennium Forum. I love the simplicity of roasted fish combined with the sophistication of Spanish ham and two kinds of tomatoes.

PAN-SEARED COD WITH SERRANO HAM, TOMATO TAPENADE, AND ROASTED TOMATOES

SERVES 4

For the tapenade

4 ounces sun-dried tomatoes

1 garlic clove

8 to 10 fresh basil leaves

3 tablespoons olive oil

For the cod

8 slices Serrano ham

4 (6 ounce) cod filets

Salt and ground pepper to taste

For the tomatoes

8 ounces cherry tomatoes

4 garlic cloves, crushed

4 tablespoons olive oil

Sea salt and ground pepper to taste

Basil leaves for garnish

Steps

1. Make tapenade. Combine tomatoes, garlic, and basil in food processor and pulse 4 to 5 times, or until chopped. With motor running, add 2 tablespoons oil and process until smooth. Season with salt and pepper.

2. Make cod. Place 2 slices of ham (overlapping) on a work surface and spread with 2 tablespoons of tapenade. Place a piece of cod on top and wrap ham around fish. Repeat with remaining cod; refrigerate for 20 minutes.

3. Make tomatoes. Preheat oven to 325°F. Combine tomatoes, garlic, oil, salt, and pepper in a shallow ovenproof dish, cover with foil, and roast for 15 minutes.

4. While tomatoes are roasting, heat remaining 1 tablespoon oil in an ovenproof skillet. Add cod, seam-side down, and fry for 2 minutes; turn once, and then transfer pan to oven and cook for 8 to 10 minutes, or until cod is cooked through.

5. To serve, arrange cod on plates and serve roasted tomatoes alongside. Garnish with basil leaves.

“CHRISTMAS IN JULY”

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