Ingredients
Dijonnaise Garnish:
- 1 1/2 pounds carrots, peeled and thinly sliced
- 1 1/2 pounds spinach, washed and stemmed
- 1 tablespoon unsalted butter
- Salt and freshly ground white pepper
- 1 recipe Seared Cod
- 2 tablespoons Dijon mustard
- 1 cup fresh bread crumbs
- 2 tablespoons minced chives
- 1 tablespoon extra-virgin olive oil
- 6 sprigs flat-leaf parsley, leaves finely chopped
Seared Cod:
- 1 tablespoon extra-virgin olive oil
- 4 (6-ounce) center-cut cod fillets, skin left on
- Salt and freshly ground black pepper
- 4 cloves garlic, lightly crushed
- 4 sprigs thyme
- 1 tablespoon unsalted butter
Directions
Make the Dijonnaise Garnish: Bring a large pot of salted water to a boil. Add the carrots and cook for 5 minutes. Add the spinach and cook for 1 minute more; drain well and squeeze the excess water from the spinach. Melt the butter in a large skillet over medium heat. Add the carrots and spinach and season with salt and pepper. Cook until well coated with the butter. Spoon onto a serving platter and keep warm.
Make the Seared Cod: Heat the olive oil in a nonstick skillet over medium-high heat. Season the fillets with salt and pepper and slip them into the pan, skin side down, along with the garlic and thyme. Sear the fillets for 3 minutes, turn them over and cook for 3 minutes more. Reduce the heat to medium, add the butter and cook another 3 minutes, or until the fish is opaque, moist and lightly firm when pressed.
Preheat the broiler.
Place the seared cod in a foil lined broiler pan. Spread the mustard evenly over the fillets. Mix together the bread crumbs, chives, and olive oil and pat evenly over the fish. Broil just until the crumbs are golden brown.
Spoon the Dijonnaise Garnish onto a serving platter, top with the cod, and sprinkle with parsley.
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By owfonm_7557377
Grayling, MI
on February 17, 2009
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Really enjoyed the combination of carrots and spinach-gorgeous to look at and the flavors really complement each other. The fish was delish also. I liked how the mustard flavor cuts down on the fishy taste of the cod. Will make this recipe many more times I'm sure!
By Chef #745649
Portland, OR
on April 17, 2008
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We thought there was a bit too much mustard, and that it overpowered the flavor of the cod. Too bad, because we like cod a lot. The rest of the dish was very tasty, though I did cheat and simply saute the carrot slices in butter in the fish pan, and add the fresh spinach leaves at the end to wilt.
By julietpost
Denver
on January 28, 2007
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Yum...we all enjoyed this. I used Tilapia instead of Cod, and also didnt boil the spinach but just tossed it with the butter and carrots, also it worked great just to use the pan I cooked the fish in to finish up the spinach and carrots. Will make again!
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