I bought some beautiful, super fresh, white True Cod at Central Market Saturday. Looking for a bright, bold flavored dish, I created:
Lemon Butter Braised True Cod
The pieces you bring home from the Market, will be dense at the tail end, tapering to thin wider pieces over the area previously containing the fish’s rib bones. You will need to cook the thicker pieces longer. Be aware that the thin ones will be a bit tricky to handle, when cooked, being fairly delicate. A ‘fish spatula’ is a most useful tool!
True Cod, cut into portion sized pieces
Gluten free flour. I like to use Red Mill’s 1 to 1 baking blend.
Shallot
Garlic
Unsalted butter
Olive oil
Button mushrooms. note: other mushrooms, if desired
Fresh lemon
Fresh rosemary, minced
Vegetable stock
Saffron
Coriander
Turmeric, ground
Salt and pepper
Prep shallot and garlic, set aside. Season the fish portions with coriander, salt and pepper. note: I used Rosemary Sea Salt instead of regular salt, but either will work. Dredge in a small amount of the flour.
Melt butter in a good quality, thick bottom saute pan. Add olive oil, as well. This will make the butter much easier to work with. Brown the fish, remove and set in a baking dish. Place in a 250 degree oven to keep warm, and allow to finish cooking all the way through. If you make the sauce quickly, the timing will be perfect. If you work slowly, keep on eye on the fish, so it doesn’t over cook.
Scrape the bottom of the pan to dislodge any morsels of remaining fish. Remove them. Place the mushrooms in the pan and cook until they start softening. You will probably need to add additional olive oil. Now, add shallot. When shallots are about half done, add the garlic and rosemary. When shallot is lightly browned, add vegetable stock, juice of fresh lemon, saffron and turmeric. Reduce, season as needed, then mount with additional butter. Pour over the fish and serve immediately.
Dreary weather take heed! We culinary soldiers will win this battle! Enjoy! Chef Celinda