When I’m shopping at the grocery store, I don’t use lists~~I have a mental tally of what I may need to get in terms of staples~~yes, sometimes I end up with 3 cans of baking powder! And, since I don’t sometimes look at the store sale flyers that come on my KeyRing app or in the newspaper typically on Wednesdays for the upcoming week, I leave it to deciding on some food items when I get to the store…what looks good? What looks fresh? What’s in season?
Today at The Fresh Market, it was cod! And, I was totally in love w/the nice big pieces I saw, so I had the butcher wrap up my special piece I wanted~~’No, it’s the one that’s 3rd from the glass **finger pointing on the glass case**…yeah, can you show me that piece?’ After several displays of cod filets, I found Casper who came home with me!
12 asparagus stalks, cooked (steamed or pan seared)
Coarse ground pepper (to taste)
Melt three tablespoons of the butter in a large (about 10") heavy skillet over medium high heat. Salt both sides of the cod. Put the cod (top side down first) Fry for about 90 seconds on each side. Then flip back to the top side. Move the cod to one side of the skillet.
You'll be making three serving 'stacks' in the skillet. Place two campari tomatoes in the skillet and on top of each, put equal amounts of arugula. Top with a piece of cod and one tablespoon of butter each.
Cook in a preheated 375 oven about 5 minutes. Remove and carefully place cod stacks on serving plates. Add the asparagus.
In the empty skillet, turn heat to to medium high, add the remaining butter, melt then add the wine and deglaze the skillet. Pour over the cod stacks.
Drizzle each with the fig balsamic glaze.
I served asparagus with this dish. You can cook the asparagus in a cast iron skillet with olive oil, some lemon pepper, pepper and sea salt for about 5 minutes. I like to leave them slightly crunchy.