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Discover how expert techniques elevate a meal with this beautiful blend of North African and Mediterranean cuisines. Chef Michael takes the extra step of brining each cod fillet, ensuring that it stays extra-moist and tender when it’s rubbed with warm, Moroccan spices and roasted. He serves the fish over a hearty ragout of smoked eggplant, sweet roasted peppers, and creamy chickpeas. It’s all drizzled with a smooth, savory-and-sweet red pepper and preserved lemon coulis, which adds flavor and sophistication.

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Nutritional facts

Protein

32g

Carbs

29g

Calories

510

Fat

30g

Ingredients

Italian ParsleyCanola OilCrushed Red PepperLiquid SmokeCanned ChickpeasGranulated GarlicEggplantBalsamic Vinegar ReductionSazonMini Bell PepperKosher SaltOnionSugarFennel SeedGarlicPreserved LemonsCapersGum, XanthanBlack PepperCorianderRed Wine VinegarCanned Roasted Red PeppersCodExtra Virgin Olive OilVadouvan

Reviews

4.5

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Based on 43 reviews

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1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

Nicole Son-Culbreth · 01/20/25

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About Michael Davis

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Michael Davis’s New York City career began at Lespinasse, and continued on to Daniel and Bouley - some of the most acclaimed restaurants in the city. His time in New York culminated in running the kitchen at Del Posto when they received 4 stars in the New York Times.
Since then, he spent time leading the kitchen at Michael Mina in San Francisco, consulting domestically and abroad, and riding his bicycle cross country from California to New York City. Over the past few years, he worked as a private chef on Martha’s Vineyard, and as a consultant in NYC for Pasta Flyer and for Jim Lahey at Sullivan Street Bakery.
Chef Michael now owns and operates Boy Blue Coffee & Goods in NYC. The shop’s name comes from David Bouley’s nickname for Michael, who experimented with multiple hair colors during his tenure working for Chef Bouley. “What’s up, boy blue?” was Bouley’s daily greeting to Michael. Boy Blue Coffee & Goods is the culmination of Chef Michael’s experiences and brings forth his food philosophies, skills, and interests.

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