Sunday, March 06, 2011

Roasted Rosemary Cod

Rosemary-Roasted Cod with Salsa Verde
Lately I've been wanting fish. Maybe it's the recent spate of warmer temperatures. Either way, last week, I 
Cod, Roasting in the Pan
kept thinking about cod. Cod is thick, rich, buttery and difficult to overcook. Because by itself it has a quiet flavor, I like pairing it with more pungent tastes like rosemaryEven though it grows year-round, I associate rosemary's loud flavor with winter. It marries surprisingly well with fish, so I decided to cook it with the cod, grounding the dish in winter although it's certainly on its way to spring. Just like the weather these days. Next post will be the tofu variation. Enjoy!

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 
Rosemary-sprinkled Cod
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:

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