Ingredients
Lyonnaise Garnish:
- 3 tablespoons extra-virgin olive oil
- 1 1/2 pounds Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
- 1 1/2 pounds sweet onions, diced into 1/2-inch cubes
- Salt and freshly ground pepper
- 2 tablespoons red wine vinegar
- 1 recipe Seared Cod, recipe follows
- 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 Lyonnaise Garnish: Heat the olive oil in a large nonstick skillet over medium-high heat. Add the potatoes and cook, tossing, for 10 minutes. Add the onions, season with salt and pepper, and cook until the onions are translucent and the potatoes are tender, 5 to 10 minutes. Pour in the vinegar and cook until it has reduced to a glaze.
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.
Spoon the Lyonnaise garnish onto a serving platter, top with the seared cod, and sprinkle with parsley.
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By selma_avdicevic...
Montclair, NJ
on July 04, 2010
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I made this for the first time the other night for my inlaws, notorious for not liking the fish. I thought to give them a healthier option in their diet. They couldn't get enough!!!! The fish didn't have what they call a "fishy" smell (their words, not mine, it was soft and flaky, and unlike sole didn't melt in our mouths, but gave us something to chew on. And the spices were mild enough and mainstream enough, that there were no raised eyebrows. And the Lyonnaise garnish!? Oh, it was magnificent and a perfect compliment to the fish with the combination of sweetness and sourness. I made it again with new red potatoes, and that gave it a lovely color. Also, i found the red potatoes to be a little sturdier and hold their shape better when sauted. All in all, a keeper for this family.
By anderholm_4227232
South Boston, MA
on March 03, 2006
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The vinegar adds piquancy to an otherwise bland recipe. A healthy weeknight offering...but I won't serve it to company.
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