I actually made this dish the other night but did not get to post it till today. I was coming home and to Les Paul and a quick remix of Les related songs I had put together on the fly and it really made me think back to my youth. The recipe isn’t something I grew up with traditionally, per se, it reminds me of so many things I grew up with between my own learning to cook, my family, my friends and all that it only seemed to make sense to experiment with this concept that drew on all those ideas and although it seems very simple and takes about 20 minutes prep to plate with very little real work seems too simple, it actually draws on some of my favorite standbys. The way I felt in the making of the dish with the complexity of the overall flavors and textures really reminded me of how I felt listening to music and the awe I experienced when I was introduced to Les (who is a Jersey kid!) and I made me feel like I needed to post this so enjoy.
It is easily substituted with other fish besides cod, as long as you use a hearty white fish (haddock, cat, mahi mahi seem to work well in the past in similar execution) and the leafy greens can be spinach which is easy to substitute or kale a personal fave. Go with what you know. Potatoes would make a good starch side, but I would suggest a nice white bean or perhaps a cantonella substitute served over the greens if you need the extra on the dish.
coarsely chopped garlic
whole pepper corns
chard or other dark leafy green
Place enough water in the skillet to cover the filets
Add the coarsely chopped garlic, peppercorns, dried rosemary to the water and bring up to a boil and then down to a simmer
Place the washed greens in the colledar and place it over the boiling water and allow to begin to steam uncovered
Spritz some of the lemon over the leaves about halfway through the steaming
Remove collendar, place the fish fillets in the water and begin to poach
Replace the colendar over the simmering water, cover if necessary, and allow to continue steaming
Once the fish is poached through (begins to flake) and the leaves are steam through to the point of wilting without becoming mush remove from heat
Remove the fish fillets from the water and plate to rest the meat
Strain the water and reserve the garlic, pepper and rosemary
Place the reserve a bowl, zest and juice the lemon in the bowl place the leafy green in the bowl and then toss lightly
Serve the veggies with the fish