Roasted Cod with Salsa Verde

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READY IN: 20mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Warm 2 skillets over medium high heat.
  • Add 2 TBS of the oil to each.
  • Salt and pepper the fish fillets and place three, skin side down in each pan.
  • Pan-roast the fish until the skin is crisp and the flesh opague about a fourth of the way up each fillet, about 7 minutes.
  • Turn the fillets over and reduce the heat to medium.
  • Add half the butter and thyme to each skillet and cook, basting the fish with the melting butter.
  • Cook about 5 minutes more.
  • Serve with salsa verde if desired.
  • For salsa verde;combine the parsley, capers, anchovies, and mustard in a bowl.
  • Gradually mix in just enough olive oil so the sauce holds together.
  • Shortly before serving add the lemon juice and adjust the seasoning if necessary with salt and pepper.
  • Using two spoons, form the salsa verde into quenelles on each plate with the fish.
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