Sunday, August 4, 2013

I'm a Codfish

We spent the past week in Oregon, walking on foggy beaches, eating the best marionberry scones in the universe, and generally decompressing until we could barely lift our heads from our pillows each morning. We also ate a lot of fish, as you would expect from being next to the ocean and all. Apparently we ate enough to put me in the mood to cook more for dinner tonight; in fact, the fish practically jumped out of the case at Whole Foods today and begged me to buy them (and as an aside, isn't it nice to go back to your grocery store after vacation? So homey. So not-lost. So nice.) Anyway, usually I'm nervous about cooking fish. I leave it to Husband and his magical grill basket: he makes the best grilled sockeye salmon you'll ever eat. But even though I'd give myself a B- most nights with fish in the kitchen, this time was definitely an A.

Here we go: Cod for Four.

1 1/4 to 1 1/2 pounds cod (this cod was black cod, and it was perfect)
2 shallots, peeled and diced
2 Meyer lemons, zested and sliced into wedges
4T butter
1/4 cup white wine
Sea salt and fresh ground pepper

Slice the cod into 4 equal pieces and set aside. Melt 3/4 of the butter in a large sauté pan and add the shallots. Saute for a few minutes until soft, and then throw in the lemon zest. Cook another minute and then remove and set aside.

Add the rest of the butter, let it melt, and then add the cod, skin side down. Cook for several minutes over medium heat. While the fish is cooking, squeeze the juice out of one of the lemons, mix in a cup with the wine, and set aside. Turn the fish and cook 2 minutes more. Add the lemon juice + wine and cook 2 minutes more. Take the fish out, place on a plate, and salt and pepper it.

Add the shallots and zest back into the pan and cook with the remaining sauce for 1-2 minutes. Pour shallots, zest and sauce over the fish and serve each piece with a wedge of lemon. Save 2 wedges for your sparking water and feel even more virtuous.

I served this with heirloom tomatoes and fresh mozzarella, and a delicious zucchini gratin I made before I started on the fish. Mwah! Delicious! Enjoy!

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