dry white wine
garlic cloves, minced
fresh lemon juice
fresh ground black pepper
4 (6 ounce)
skinless cod fish fillets
roasted red pepper, cut into thin strips
- 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.