I was really lucky to snag a copy of the new Tavern on the Green book -125 recipes for Good Times. I can’t tell you how I excited I was to go home and tear through the book. Growing up in New York, the Tavern has a special place in my heart. It is one of my fondest memories.

It’s rare to find a cookbook where you want to recreate every one of the recipes. The Very Berry Cosmo cocktail, Almond Crusted French Toast, Roasted Pork Sandwich with Blue Cheese & Cranberry- Pear Chutney, Shrimp & Feta Baked Shells and the Chocolate- Espresso Mousse all need to be made asap.

It saddens me to know that the lease on this NYC landmark is about to expire on December 31, 2009. Any day park officials with announce who will take over the lease. I just hope that this treasure stays in the hands of the LeRoy family.  To read more of the tragedy…

I was very, very impressed with this Pan-Roasted Cod with Olive Caper Sauce. The sauce was so fresh and Mediterranean tasting, my thoughts linger to a mental mini vacation. The delicate fish is encased in a light but rich coating that helps to keep the fish tender. The crunch of the toasted pine nuts was a welcomed surprise.

This is the quintessential summer meal that I can’t wait to make again for special guests.

For the Sauce:

1 1/2 cups extra- virgin olive oil

15 kalamata olives, pitted and slivered

15 green olives, pitted and slivered

15 oil- cured black olives, pitted and slivered

2 shallots, very finely chopped

2 tablespoons capers, rinsed and drained

1/3 cup sage, finely chopped

2 tablespoons flat-leaf parsley,  finely chopped

10 large basil leaves, stacked, rolled and slivered (chiffonade)

For the fish:

3/4 cup Pecorino Romano cheese, finely grated

3/4 cup panko bread crumbs or toasted fresh bread crumbs

6 cod fillets, about 8 ounces each

2 large egg whites, lightly beaten with a pinch of salt

5 tablespoons extra-virgin olive oil

3 tablespoons unsalted butter

3 tablespoons pine nuts, toasted until golden and finely chopped

Directions:

In a small saucepan, combine the 1 1/2 cups oil, the pitted olives, shallots, capers, and sage. Place over very low heat and warm through gently for 20 to 30 minutes.

On a large plate, combine the Pecorino and bread crumbs and blend together. Brush both sides of each fillet with some of the egg white, then dredge both sides in the crumb mixture, patting to help them adhere.

Place a 12- or 14-inch nonstick skillet over medium-high heat and add the 5 tablespoons oil and the butter. (If you don’t have a large skillet, use 2 smaller nonstick pans.) When the foam from the butter has subsided, carefully slide the fillets into the pan and leave undisturbed for 2 1/2 minutes, so the crust has a chance to firm. With a wide spatula, carefully turn the fillet side and cook for 2 minutes. Reduce the heat to very low and cook for 2 to 4 minutes more, depending on the thickness of the fish, until golden brown and quite firm to the touch.

Add the parsley and basil to the olive- caper sauce and stir well. Cover the base of 6 shallow bowls with the sauce and place a fillet on top of each. Scatter with the toasted pine nuts, serve at once.