This is another great recipe from the amazing Melissa Clark for the New York Times. She must spend most of her life in the kitchen and we are all the beneficiaries. This is a great week night dinner as it comes together so quickly with mostly on-hand ingredients. The easy yogurt sauce makes this taste company worthy. I used cilantro and loved it, but will try dill next time. And believe Melissa when she says the fish will be done in 2 to 4 minutes. You can substitute other mild-fleshed fish for the cod, although you may need to adjust the cooking time. Serve with something like mashed potatoes to soak up the pan juices. So easy and delicious!
4 cod or hake fillets (6 to 8 ounces each)
Salt and freshly ground pepper to taste
2 tbs. unsalted butter
1 Tbs. extra-virgin olive oil, more as needed
1 large shallot or 1/4 of a red onion, thinly sliced
5 sprigs thyme
1/4 cup dry white wine
1/3 cup plain yogurt (see note)
2 Tbs. minced fresh dill, parsley, or cilantro, more for serving
1 small clove garlic, finely grated or minced
Flaky sea salt, for serving (optional)
Season fish with salt and pepper, set aside. In a large skillet with a lid, melt butter in olive oil over medium heat. Add shallot, thyme and a pinch of salt and pepper and cook until golden, about 3 minutes. Add wine and cook until slightly thickened and shallot is very soft, about 2 minutes longer.
Add cod to pan, spoon some of the shallots over 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 to 4 minutes.
Meanwhile, in a small bowl mix together yogurt, dill, garlic, and salt and pepper to taste.
Serve the cod immediately, topped with the shallots, yogurt sauce and dill. Drizzle everything with a little more olive oil, and sprinkle with flaky sea salt and more pepper. Serves 4.
Note: If using Greek yogurt, thin it out with a little milk or water. Sheep’s milk yogurt, if you can get it, has an especially nice tang in this recipe, says Melissa.
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