A bonus post I saw in the paper this morning, and couldn't resist sharing!
(serves 4)
4 cod fillets (6-8 oz. each)
Kosher* salt and freshly ground pepper, to taste
2 T. unsalted Kerrygold* butter
1 T. EVOO, more as needed
1 large shallot or 1/4 of a red onion, thinly sliced
5 sprigs of thyme
1/4 cup dry white wine
1/3 cup plain yogurt, (if using Greek yogurt, thin with a little milk or water. Sheep's milk
yogurt, if you can get it, has an especially nice tang in this recipe)
2 T. minced fresh dill, parsley or cilantro, more for serving
1 small clove garlic, finely grated or minced
Flaky salt like Maldon, for serving
Lemon wedges*, for serving
Season fish with S&P and set aside. In a large skillet with a lid, melt butter in olive oil over med. heat. Add shallot, thyme, and a pinch of S&P and cook until golden, about 3 min. Add wine and cook until slightly thickened and shallot is soft, about 2 min. longer. Add cod to pan, spoon some of the shallots over the top of fish and cover pan. Reduce heat as needed; the liquid should be at a simmer, not a boil. cook until fillets are just opaque, 2-4 min. Meanwhile in a small bowl, mix together yogurt, dill, garlic, and S&P to taste. Serve the cod immediately, topped shallots, yogurt sauce, and dill. drizzle everything with a little more olive oil, and sprinkle with flaky salt and more pepper. Garnish with lemon wedges.
"Wise is the person who would rather give honor than receive it."
Have FUN today.
Love,
MM
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