|Rosemary-Roasted Cod with Salsa Verde|
|Cod, Roasting in the Pan|
Roasted Rosemary Cod
(adapted from Craft of Cooking)
- 2 tablespoons peanut oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pepper, freshly ground
- 1 lb. skin-on cod fillet
- 1 skewer fresh rosemary
- 2 tablespoons unsalted butter
- 1 sprig fresh thyme
- 2 tablespoons salsa verde
Warm a large skillet over medium-high heat. Add 2 tablespoons peanut oil. Swirl around pan. Salt and pepper both sides of cod fillets. Place them, skin side down, in pan. Pan-roast about 7 minutes. Flip over, reduce heat to medium and add rosemary leaves, butter and thyme. Cook another 5 minutes. Remove
from pan and serve with salsa verde.
Make it a meal: We also had this with pearl barley, spinach and Beaujolais Nouveau. For dessert I had some sottocenere and we each had a tangerine. Bon appetit!
Links to other Roasted Rosemary Cod noshes: