Terrific Pacific Coast Cod

Submitted by Margee Berry


About the cook: I”m one of those people that loves to go to the grocery store and farmer’s markets often to see all the fresh food available then buying too much so I’ve gotten real good at creating different recipes for food items, it keeps dining from getting boring.

About the dish: This is an easy way to prepare fish with potatoes and onion. The fish is poached in milk which helps make it fool proof and have a delicate texture.



National Origin: American

Serves: 4

Estimated Time: 30 to 60 Minutes

Ingredients:

2 cups (1/2-inch)cubed Yukon Gold potatoes
1-1/2 teaspoons Kosher salt
2 tablespoons extra virgin olive oil
1 cup thin sliced yellow onion
3 cups whole milk
4(6-ounce)skinless cod fillets
2 tablespoon unsalted butter
1 teaspoon minced garlic
1/2 teaspoon anchovy paste
1/2 cup fresh breadcrumbs
3 tablespoons fresh grated Parmesan cheese
1 teaspoon finely grated lemon zest

Preparation:

1. In a medium saucepan place potatoes and enough cold water to cover them; season with 1 teaspoon salt. Bring to a boil, lower heat and simmer until fork tender about 12 minutes. Drain potatoes, reserving 3 tablespoons cooking liquid. Place potatoes back into saucepan; add cooking liquid and olive oil, slightly smash with a fork. Keep potatoes warm until ready to serve.
2. Place onion, milk and remaining salt in a wide saucepan; cook onions over medium heat until just soft about 6 minutes. Gently slide cod fillets into onion mixture and cook cod over medium heat until just cooked through and fish begins to flake, about 8 minutes.
3. Meanwhile melt butter, garlic and anchovy paste in a small skillet over medium heat; add breadcrumbs and stir often until toasted. Stir in Parmesan cheese and lemon zest.
4. To serve divide potatoes into 4 shallow bowls. With a slotted spoon divide onions into bowl next, top with a fish fillet, pour about 1/3 cup of the warm milk over each. Sprinkle breadcrumb mixture over the fish fillets.

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