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.

Heating the oil and garlic
Heating the oil and garlic

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.

Fish poaching in oil and garlic

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.

Fish turned
Fish turned

Serve immediately with just a pinch of fleur du sel.

Serves 2

Wine Pairing: Sauvignon Blanc

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