Roasted Cod with Olive and Piquillo Pepper Relish Over Stewed Chickpeas

Winner of the 2007 Student First Prize

Submitted by Nathan Hirsch of the Culinary Institute of America
Hyde Park, New York

Makes 4 servings

Green Olive and Piquillo Pepper Relish

1 ounce pitted green olives, small dice
1 ounce piquillo peppers, small dice
1 jalapeno pepper, finely diced
½ ounce red onion, finely diced
Zest of half a lemon
Juice of half a lemon
1 teaspoon flat leaf parsley, finely chopped
1 teaspoon oregano, finely chopped
Kosher salt to taste
Freshly ground black pepper to taste

Stewed Chickpeas

1 teaspoon unsalted butter
½ jalapeno pepper, small diced
½ ounce red onion, small diced
5 large cloves of garlic, finely chopped
1 teaspoon crushed red pepper flakes
1-1/3 cups canned chickpeas, rinsed and drained
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 cup Olive Oil from Spain

Cod

4 2-ounce cod fillets
Salt to taste
Freshly ground black pepper to taste
1 tablespoon Olive Oil from Spain
1 teaspoon flat leaf parsley, finely chopped

Preparation

In a bowl, mix the green olives, piquillo peppers, jalapeno, red onion and the lemon zest.  Add the the lemon juice and herbs; season with salt and pepper to taste. Cover and refrigerate.

Heat a small saucepan over low heat. Add butter, jalapeno, red onion, garlic and red pepper flakes. Stir for one minute. Add chickpeas, salt, and pepper and stir for another minute. Add the olive oil and simmer 15 minutes, stirrig occasionally.

For the cod, preheat oven to 450 degrees.  Season all sides of the fish with salt and pepper. Place a saute pan over high heat and add the oil.  When the oil starts to shimmer, place the cod, presentation side down first, in the pan. After 2 minutes, flip the fish over and then place in the oven for 2-1/2 minutes. The fish is done when it barely starts to flake.

Divide the chickpeas  onto 4 plates, sprinkling with parsley for color and flavor. Set the cod atop the chickpeas. Top with a spoonful of relish.