Every small choice we make as individuals has a big impact. Choosing sustainable blue foods supports not only a healthy planet but also the livelihoods of the people responsible for taking care of those fisheries and the communities around them.
Ingredients
- 6 4 oz portions of MSC certified cod, patted dry
- 1 package puff pastry, thawed overnight in the fridge
Filling:
- 1/4 cup 35% cream
- 2 cups Ricotta cheese
- 2 eggs
- 2 large tomatoes, cut into ½ inch slices
- Salt and pepper
- Canola oil
- Fresh basil to garnish (optional)
Method
1. Line an 8-inch pie plate with parchment paper. Roll out the puff pastry very thinly (about 1/8 inch) and line the pie plate. Run a knife around the edge to cut away excess pastry. Chill in fridge while you assemble the filling.
2. Pre-heat oven to 350°F
3. Season the tomato slices with salt and pepper.
4. In a bowl, whisk together the cream, ricotta, and eggs until smooth.
5. Pour filling into the chilled pie shell and arrange tomatoes in a circular pattern.
6. Bake for 25 minutes. Turn down the heat to 300°F and cook for another 10 minutes. Remove the tart and let cool slightly. Leave the oven on for the cod.
7. In an oven proof frying pan, heat 1-2 tbsp of canola oil to medium high. Season the cod with salt and pepper and sear, presentation side down, for about 4 minutes to form a nice golden crust. Without flipping the fish, place the pan in the oven and roast for another 10-15 minutes depending on the thickness of the fish.
8. Serve a piece of tart with the cod either on top or on the side. Garnish with basil and fresh cracked black pepper.
Chef Charlotte Langley
Charlotte Langley hails from PEI where she cultivated a ‘Maritime Chic’ style of cooking and a deep love for the oceans. She aims to nurture and inspire through food with consciously selected ingredients that celebrate season, terroir and the delicate ecosystems that sustain us. Constantly challenging herself and what it means to be a chef, Charlotte founded Scout Canning, North America's most trusted tinned fish company, and through her role as ambassador for the Marine Stewardship Council (MSC) she champions the importance of choosing seafood that is both sustainable and traceable.
