Prep 10 mins
Cook 15 mins
This recipe is from Chef Eric Ripert of New York City's Le Bernardin, the best fish restaurant in New York, America and arguably even the world. He is often called a seafood genius by critics and customers alike. This quick and easy meal is as fabulous as the ones served at Le Bernardin...without the sticker shock. The cod cooks simply in a film of oil until it browns on the surface and is barely cooked through. The trick is to stop cooking when the fish is still slightly raw at the center, then let it stand for two or three minutes to finish cooking in its own heat. All the flavor comes from the natural character of the fish, the sauce and the garnishes. Adjust heat to your tastes. Serve with a White Bordeaux or Pinot Blanc
- Bring the wine to a boil in a medium saucepan; Add the mussels, cover and cook over high heat, shaking the pan a few times, until they open, 3 minutes; transfer to a large bowl; Shell the mussels and reserve. Rinse out the pan. Pour the mussel liquid into the pan, stopping before you reach the grit at the bottom.
- In a small bowl, mix the mayonnaise with the garlic, parsley and lemon juice; Season with cayenne, salt and pepper;.
- Heat the oil in a large skillet; Season the cod with salt and black pepper and cook over moderate heat until lightly browned, about 4 minutes per side.
- Bring the mussel liquid to a boil and remove from the heat; Whisk in the mayonnaise, then stir in the mussels; Transfer the cod to shallow bowls and spoon the mussels and sauce around it; Garnish with the red pepper strips and serve.
SO good! And not that difficult to make either!
Fabulous! Deserves more than 5 stars. I used reduced fat mayo--worled fine. The cod, sweet, flakey beautifull ofset by the mussels and the tangy sauce. Truly wonderful dish. Thanks, Cheryl!