Simple quick and easy dishes seem to always make me smile. I used frozen cod in this recipe because I couldn’t find any really good fresh cod~~got this at Costco, had tasted it, so I knew it’d be a great substitute for fresh.
Make sure after you thaw the filet to pat a good bit of the excess water from the fish; and, don’t over cook it. A couple of minutes on each side, and it’s going to be good to go. I served fresh broccolini and frozen green beans (just a quick saute/steaming of them in some olive oil and a little sea salt) with the cod. All on a big platter. That way the butter/herb/wine sauce that was poured over the fish also flavored the veggies.
This was a simple and absolutely boholicious lunch. Really you can have all this done and plated in about 18-20 minute. It reminded me of lunch on the Adriatic when we were driving along the Dalmatian coast of Croatia from Debrovnik to Split. Truly enchanting. xo ~peace & good eats~ ally
Alrighty, this has nothing to do with cod fish, but if you haven’t tried my Croatian Cheesecake then you must! I promise extraordinary. And, don’t let the word ‘cheesecake’ scare you into thinking it’s some complicated fancy dancy difficult recipe. It’s not! You know me, I’m the gunslinger rogue baker!
- 4 (4 oz./each) pieces of cod, fresh or previously frozen, thawed and excess water patted out with paper towels
- 3 Tbl. butter
- 1/2 tsp. sea salt
- 2 tsp. Greek seasoning mixture
- 1 cup white wine, buttery chardonnay
- In a large cast iron skillet (about 10" diameter) over medium heat, melt the butter, add the salt and Greek seasoning and blend cooking about a minute. Add the cod filets, cover with a lid and cook on each side about two to two and a half minutes. Remove the cod to a plate. Cover with the lid.
- Add the wine to the butter/herb drippings. Increase the heat to medium high, bring to boil for about two to three minutes.
- Pour butter/herb/wine sauce over cod when serving.