This recipe is from Dr. Daniela Morandi author of Il Bello Della ZONA, a Zone Italian cookbook.
Lightly sauté onion and garlic in a skillet with 2 teaspoons oil. Cut cod into 3 fillets, place in the skillet, add salt and pepper and cook until lightly browned on both sides. Add cleaned chopped green beans to skillet. Add wine and saffron and cover, cooking over medium heat for about 8 minutes. Uncover and remove cod to plates. Add the cleaned and chopped arugula to the skillet, mixing it into the rest of the sauce. Pour all over the cod fillets. Garnish with chives and drizzle with extra virgin olive oil. Apple Crisp Wash, peel and grate the apples. Stir in the lemon juice and cinnamon. Add the pine nuts, raisins, and sesame seeds and mix. Transfer mixture to a baking pan and bake at 350°F for 15 minutes. Serve as a dessert at the end of the meal.
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