Instructions: Season cod with salt and pepper. Wrap in plastic wrap, and refrigerate overnight.

In a blender or bowl of a food processor, combine chives, parsley, cilantro, and olive oil into a thick paste. Remove cod from plastic wrap. Pat with a paper towel to remove excess salt and moisture. Cut cod into four portions. Transfer to a baking dish, and coat with marinade. Cover with plastic wrap, and refrigerate 3 to 4 hours.

For the Corn Pudding: Place corn in a small saucepan; add stock. Cook over medium heat, stirring frequently. Press kernels with the back of a spoon against the side of the pan to extract their juice, and cook until reduced (the mixture will resemble bubbling oatmeal), about 5 minutes. Season with salt and pepper. Add cornmeal. Whisk in butter, and continue to cook until melted and heated through.

For the Red Pepper Coulis: Place 1 pepper on a gas burner over medium flame, or place the pepper under the broiler. Cook until blackened on all sides, 8 to 12 minutes. Let pepper cool in a paper bag. Peel, and seed. Set aside. Seed, devein, and coarsely chop second pepper. Heat a large saute pan over medium heat. Add oil, and swirl to coat pan. Add chopped fresh bell pepper, shallot, and garlic. Cook, stirring occasionally, until shallots are translucent, about 3 minutes. Add stock, and simmer until sauce has reduced and thickened, about 5 minutes. Season with salt and pepper. Transfer to a food processor. Add lemon juice and roasted pepper; puree. Taste, and adjust for seasoning.

Heat oven to 350 degrees. Remove excess marinade from cod, and season lightly with salt and pepper. Heat a large nonstick pan over high heat. Add enough olive oil to coat bottom of pan. When the oil is hot, add cod. Shake pan to make sure the fillets are not sticking. Add butter, a little at a time, shaking the pan so that the butter slides under the cod and combines with the oil. Saute until browned, 2 to 3 minutes.

Transfer to oven, and roast until just cooked through, 4 to 5 minutes. Serve immediately over corn pudding, and garnish with red pepper coulis.

This recipe yields 4 servings.

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