Cod with Olives

This was SO so good, even though I adapted the recipe (to eliminate the flour used in the original recipe, for dredging the fish, and then to eliminate the dredging/frying step entirely). I think the breading could be improved, actually (the spectacular part of this recipe is the sauce, which tastes great over plain old unseasoned, non-breaded cod filets); my friend had an idea to use partially-ground sesame seeds mixed with coconut flakes, which might be less-dense than the macadamias I used. Anyway, check out one of my new favorite cookbooks, which has the recipe that inspired this one: "Cooking Provence," by Antoine Bouterin.

2 lbs. cod fillets
1/4-1/2 cup raw macadamia nuts, ground in the food processor
2 T. refined coconut oil, palm oil or other neutral, stable oil (melted)
Salt and freshly ground black pepper, to taste
4 lemon wedges for garnish
Sprigs fresh basil for garnish

2 T. palm oil or refined coconut oil or other neutral, stable oil
1 large onion, thinly sliced
5 cloves garlic, thinly sliced
1/2 cup thinly sliced scallions, white and tender green parts
2 T. minced fresh parsley
32 olives marinated in oil and herbs, pitted
1 large tomato, cut into 1/2-inch dice
Salt and freshly ground black pepper to taste

Place the fish fillets on a parchment-lined baking sheet. Sprinkle the macadamia nuts evenly over the top, sprinkle generously with salt and pepper, and drizzle oil over the top.

Over medium-high heat, heat the oil for the sauce in a heavy skillet, till it's very hot but not smoking; add the onion and saute till golden, about five minutes. Add the garlic and saute for another three minutes. Add the scallions and stir; add the parsley, olives, and tomato, and season with salt and pepper. Reduce the heat to low and cook until everything is softened, about 10 minutes.

Meanwhile, broil the fish for 10-15 minutes (on "lo," with the oven rack set in the center of the oven, so the nuts don't burn), till done.

To serve, divide the olive sauce among four plates, mounding it in the center. Place the fish over the sauce and garnish with the lemon wedges and basil.