Tomato ricotta tart with roasted cod

• 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)

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.