This recipe comes from our friend the Sardinfluencer Harrison Weinfield.
Here's what he has to say about this classic Spanish tapa reimagined: "There are few things as simple, easy, or delicious as the classic Spanish tapa, Pan Con Tomate. A humble powerhouse of four distinct flavors (toast, raw garlic, tomato, and olive oil), there is a reason this dish does not usually need dressing up of any kind, and typically it means a cured anchovy at most. With deep respect for its history, I simply couldn’t resist upgrading it with some of the best protein the world has on offer: a thin piece of pan-seared black cod. Its addition doesn’t take anything away from the original, and instead adds a smidge of meaty mouthfeel along with some extra richness. Perfect for aperitivo hour or any moment the desire strikes."
Ingredients:
· 1 fillet Alaska Gold Seafood Black Cod (thawed)
· 1 5x5 in piece of focaccia
· 1 tbs high quality extra virgin olive oil
· 2 tbs olive oil for cooking
· 2 vine ripe tomatoes
· 1 large clove of garlic
· Kosher salt to taste
· Flaky salt to taste
Grate your tomatoes on a box grater into a bowl. Add 1 tbs of high-quality extra virgin olive oil and a healthy pinch of flaky salt and stir vigorously to combine.
Slice the cod fillet across the grain in 1 cm slices, making ten in total if possible. Season pieces on both sides with kosher salt. Sear in a non-stick pan on medium high heat on both sides until just cooked through. Carefully remove from pan and set aside on board to cool slightly.
Get a cast iron skillet going over medium high heat. Slice the focaccia into 5 equal slices and then carefully slice them down the middle of the crumb making 10 thinner equal slices. Drizzle the olive oil onto the crumb of the slices and put them oil side down in the pan, moving them around for good oil coverage. Fry until golden brown, drizzle top side with more oil and flip to repeat until the second half is also golden brown.
Rub the raw garlic on the craggy toast “grating” it onto the bread. If the bread is still too soft to do this, you can grate the garlic on a microplane and spread it on the toasts.
Place the toasts on a board garlic side up and spoon equal amounts of the tomato mix on top. Add one piece of seared cod per toast. Serve immediately.
Makes 10 one toast servings.
