Codfish with Broccoletti di Rape

4 codfish steaks, about 2 inches thick (about 1 and 1/2 pounds)
2 bunches broccoletti di rape, washed, with hard stems removed
5 tablespoons extra virgin olive oil
6 garlic cloves, minced
1 dried hot pepper or hot pepper flakes
1 cup black olives cured in oil
Salt to taste
Extra virgin olive oil, for garnish

Bring a large pot of salted water to a boil. Add in the rape. When the
water comes back to a boil, drain the rape and set aside. In a small
skillet, heat 3 tablespoons of the olive oil over medium heat. Add the
garlic and hot pepper and cook until the garlic takes on color, about 3
minutes. In a large baking pan, dribble the remaining 2 tablespoons of
olive oil. Add the drained rape, the olives, and the cooked garlic and
olive oil. Place the rape in the oven and bake it for 10 minutes, until
the rape is tender when pierced with a fork. (It's fine if the rape
overcooks. The leaves will get a little crispy, but the taste will be
sweeter.) Remove the rape from the oven and push aside the vegetable to
make room for the codfish steaks. Nestle them into the pan, season to
taste with the salt, and return the pan to the oven for another 10 to 15
minutes, until the fish is cooked. Garnish the fish with extra virgin
olive oil and serve. Serves 4.

"Angela's Italian Organic Oregano"

If you would like more of our Italian and Sicilian recipes straight
from Italy, be sure to visit OreganoFromItaly.com

Ciao-Ciao!
Angela

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