There is nothing more satisfying then heading to the garden to pick something fresh for dinner. The taste of a tomato fresh from the vine, sprinkled with a dusting of salt and a drizzle of olive oil just can’t be beat.

I know my 16-month-old daughter would agree. If I turn my back in the yard for even a moment, I am guaranteed to find her in the tomato plants, plucking the ripest looking one and eating it like an apple. Around our house we thoroughly enjoy every chance we get to take advantage of eating from our garden. From mid June when the first of the radishes and lettuces arrive, all the way until the last root vegetable is plucked in the fall, we really try to make the most of it. Sadly, though, it tends to be a case of feast or famine. When something is ripe, we can’t seem to eat it fast enough, sharing with friends and neighbours in an attempt to ensure nothing goes to waste. Before we know it though, it’s past its prime and we are forced to wait another year to enjoy the ultimate in local flavour.

A prime example of that this year would be our tomato plants. I don’t know what we did differently or if it was the weather, but my plants were the size of small trees, and I have managed to yield over 50 pounds of delicious tomatoes from only three plants. Despite the efforts of our hungry little lady, and eating tomatoes around the house morning, noon and night, we still can’t keep up. So we had to improvise, get creative. It started simple, preparing fresh tomato salsa, and then we began adding them to pasta dishes, stewing them for sauces, and even canning them to save for winter. This past weekend I even pulled out an old favourite that I hadn’t made in years, preparing a delicious tomato caper relish, to be served with fresh fish.

That’s what is so fun about cooking, getting inspired by quality fresh ingredients and putting together a wonderful meal. Try this tasty recipe that is sure to help you use up some of your garden ingredients and leave you wanting more.

Pan Seared Black Cod w/ Tomato Caper Relish

Prep Time: 30 minutes

Cooking Time: 30 minutes

Feeds: 4 people, with some extra relish to spare!

This is a great little dish that can be served with a creamy risotto, some quinoa, or even some rice pilaf. I also like serving it with halibut or even snapper. The relish also works very well on a fresh tuna salad or a sandwich. I have even served this with grilled chicken or tossed into a seafood pasta. It is very versatile and can allow you to enjoy the sumptuous taste of garden fresh tomatoes well into the winter season.

1.5 lbs. fresh black cod filets

¼ cup flour

4 Tbsp. canola oil

2 Tbsp. butter

Salt and pepper to taste

12 large tomatoes, vine ripened

1 red onion

½ cup capers

¼ cup caper juice (great way to use the whole bottle!)

1-2 Tbsp. sugar

2 Tbsp. tomato paste

1 clove garlic

¼ bunch flat leaf parsley

First, let’s begin by preparing the relish! To do so, we must peel the tomatoes

Place a medium pot of water on to boil

Prepare an ice bath

Using a sharp paring knife, remove the core of the tomatoes, then turn the tomato over and score the skin by lightly slicing an X through it

Place the tomatoes into the water to soften the skin, this will take about a minute

Quickly remove the tomatoes from the pot and place them in the ice bath to cool them

Using the back of your paring knife gently peel away the skin of the tomatoes

Now quarter the tomatoes and large dice them

Large dice the red onions

Mince the garlic

Chop the parsley

In a medium pot heat the capers, caper juice, onions, garlic

Add the tomatoes and bring to a simmer, then add the tomato paste

Adjust the sugar, you are looking for a slightly tart, pickled tomato relish, but a little bit of sugar is required, not so much to make it sweet, but to take the tart edge off.

Adjust the seasoning and simmer for 8-10 minutes

Remove from the heat and allow the relish to cool

Once cool add the flat leaf parsley

Set aside enough of the relish for your meal and then preserve the rest by canning it. If stored in a cool cellar, it will last well through the winter

Now for the fish!

Preheat a non stick pan to medium-high heat

Portion the filets into roughly 6 oz. portions, ensuring all bones are removed

Pat the fish dry

Season the fish well on all sides

Lightly dredge the fish in flour

Place the oil and butter in the pan, followed by the dredged fish

Cook until golden brown and then turn over, 2-3 minutes

Repeat on the second side

Remove from the pan and serve

Top with tomato caper relish and enjoy!

Who’s hungry?