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Tipsy Cod
Very easy and quick one dish meal. It makes a nice presentation and can be
easily expanded to serve more. This amount is perfect for two
people with no side dishes.
What you need
- 1 lb cod fillets
- Olive oil
- 1 fresh meyer lemon
- 1 small handful fresh parsley, chopped
- 1/3 - 1/2 cup white wine
- 1 large clove garlic, crushed (or smashed and remove before
serving)
- 1 large onion, peeled, cut in half and sliced
- 2 zucchini, sliced on diagonal
- Kosher salt
- Black pepper
How to make it
How to make it
- Thaw, rinse and pat dry fish fillets.
- Cut into 3-4 approximately equal
pieces
- Sprinkle with salt and pepper on one side
- Heat a large skillet and drizzle in a little olive oil
- Place seasoned side of fish down in hot oil and sprinkle top with salt
and pepper
- Brown very lightly on each side, then remove to a plate and keep warm
with foil tent
- Bring skillet back to temperature and add sliced onion, garlic and zucchini
- Sprinkle with a little salt and sauté over medium-high heat to get a little color
- Place fish back into skillet on top of zucchini, add juice from half a
lemon and white wine
- Cover and cook until fish and zucchini are done. This will only take a
few minutes, so be sure to watch it.
- To serve, move fish to one side of skillet and make a mound of the
vegetable in the center of a serving tray. Gently place fish fillets
around the sides, leaning on the vegetable mound. Slice the remaining
lemon half into pieces to place on the tray between each fish fillet, and
sprinkle all with parsley.
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