Pastry Cod and Green Beans with Sun Dried Tomato Scallion Relish
For the past 8 years or more, I have entered the Bella Sun Luci recipe contest. One Grand Prize winner, cash prize of $2,500, 2nd place cash prize of $500 and 3rd place prize receives a Mooney Farms gourmet gift basket. Like I said, I have entered many times but I have yet to master this contest. This year my entry was Pastry Cod and Green Beans with Sun Dried Tomato Scallion Relish. It serves four people with lots of flavor, fun appearance and it’s so easy to make.
The Sun Dried Tomato Scallion Relish was the best part in my opinion. The sweet golden raisins, crunch of the celery and the oniony flavor from the scallions all blend together so nicely with the Bella Sun Luci Sun Dried Tomatoes. The relish should be made ahead of time so that the flavors of the ingredients have a chance to merry together.
Blanching the fresh green beans ahead of time is very important as the overall cooking time in the oven is not long, which could lead to a fairly firm green bean texture. Underneath the green beans lies a cheesy combination made with cream cheese, feta cheese and Bella Sun Luci Sun Dried Tomato Pesto Sauce with Whole Pine Nuts. So good!!
Assemble the pastry bundles and brush all of the edges with an egg wash. Bake for 15-20 minutes or until the pastry is golden brown. The cod should no longer be opaque and firm to touch. Top with the Sun Dried Tomato Scallion relish and serve.
Visit Bella Sun Luci and read more about this great contest and the fabulous recipes from past winners.
If you like white fish such as cod, check out my husbands recipe for Milk Poached Cod over Creamy Dill Spring Greens
Pastry Cod and Green Beans with Sun Dried Tomato Scallion Relish
Baked cod all nestled in a golden puff pastry that is spread with a cream cheese sun dried tomato pesto and greens beans. After baking the cod is topped with a tangy sun dried tomato scallion relish.
Ingredients
- 2 tbs. toasted pine nuts, roughly chopped, See notes
- 1/4 c. Bella Sun Luci Sun Dried Tomato Halves with Extra Virgin Olive Oil with Italian Herbs, finely chopped
- 2 tbs. golden raisins, finely chopped
- 1/4 c. celery, finely chopped
- 1 tbs. olive oil
- 1 large garlic clove, pressed or grated
- 1/2 tsp. crushed red pepper flakes
- 1/2 tsp. kosher salt, divided
- 1 tbs. rice vinegar
- 1/4 cup scallion green tops only, chopped (approx. 3 scallions)
- 1 tbs. parsley leaves or celery leaves, chopped
- 1/2 tsp. sugar
- 1 frozen ready to bake sheet of puff pastry, tightly wrapped and thawed in the refrigerator
- 24 fresh green beans, straight beans are preferred
- 3 tbs. Bella Sun Luci Sun Dried Tomato Pesto Sauce with Whole Pine Nuts
- 4 oz. cream cheese, room temperature
- 2 oz. tomato basil feta, crumbled (garlic herb feta will work also)
- 1/8 tsp. black pepper
- 4-4oz. pieces of cod fillets
- 1 egg, beaten
Instructions
- Begin by making the Sun Dried Tomato Scallion Relish so the flavors have some time to blend together.
- In a bowl, add the roughly chopped toasted pine nuts, finely chopped Bella Sun Luci Sun Dried Tomato Halves with Extra Virgin Olive Oil with Italian Herbs, finely chopped golden raisins, finely chopped celery, olive oil, pressed garlic clove, red pepper flakes, 1/4 tsp. kosher salt, rice vinegar, scallion green tops, parsley and sugar. Blend well and set aside.
- Bring a pot of water to a boil to blanch the green beans. Add the green beans and blanch for several minutes. While the green beans blanch, fill a bowl with ice and water. When the green beans are blanched and still bright green, remove and add to the ice water.
- Cut the green beans to 4 inch pieces and set aside.
- In a small bowl, blend together the Bella Sun Luci Sun Dried Tomato Pesto Sauce with Whole Pine Nuts and room temperature cream cheese.
- Heat the oven to 400 degrees and begin to assemble the dish. Unwrap the thawed puff pastry and flatten. Cut the pastry into quarters and arrange on a baking sheet that is lined with parchment paper.
- Spread the pesto cream cheese mixture among the four pastry squares centers leaving approximately 1/2 inch rim all the way around the square.
- Lay down 6 green beans on top of each square over the pesto cream cheese mixture.
- Divide the 2 oz. of crumbled feta over the green beans.
- Top the green beans with the cod fillets on each square. Sprinkle the cod with the remaining 1/4 tsp. kosher salt and black pepper.
- Brush the exposed pastry with the beaten egg and bake for 15-20 minutes or until the pastry is golden brown and the cod is no longer opaque and firm to touch.
- To serve, place each square on a platter and top with the Sun Dried Tomato Scallion Relish.
