My New Year’s resolution is to cook more fish. And when my local supermarket had a $6 off sale on fresh cod, it made keeping that resolution a lot easier. I originally intended to bake the fish with a bread-crumb topping, but not finding any breadcrumbs in the pantry changed that plan and made me turn to a recipe from Mark Bittman’s Fish: The Complete Guide to Buying and Cooking: Cod in Green Sauce.
The recipe calls for cod steaks, but as my fillets were cut on the thick side, I thought it would work. And although I only had half the fish called for, I thought it best not to halve the other ingredients as the sauce is actually a poaching medium.
I highly recommend this simplest of recipes. It calls for just a few ingredients, but yields a delicate and tasty cod. I highly recommend using your best olive oil for this dish as it is the source for most of its flavor.
Cod in Green Sauce Adapted from Mark Bittman’s Fish
1/2 cup extra-virgin olive oil
2 tablespoons minced garlic
2 thick cod fillets, about 1/2 pound each
Kosher salt and freshly ground black pepper
1 cup roughly chopped Italian parsley
Season the fish on both sides with salt and pepper.
Over low heat, heat the olive oil and garlic in a 10- to 12-inch non-stick skillet. When the garlic floats to the top and begins to take on just a slight color, slide the fish into the oil using a spatula. Move the fish from time to time.
After about 5 minutes, turn the fish and add the parsley to the pan. Baste the fillets with the oil and parsley. Continue to cook the fish for 5 to 7 minutes more or until done to your liking.
Serve immediately with just a pinch of fleur du sel.
Wine Pairing: Sauvignon Blanc