We've had a pretty uneventful week here so far, not much to report I'm sorry to say. October is always one of our busiest month however so I'm just soaking up the free time I have right now.
Is that true for everyone? Does your fall seem to be super busy?
Gearing up for this busy time means my meal planning has sort of kicked in. I hate not knowing what we're having for dinner and then just winging it but that seems to be the way we've been surviving lately. Well, today is the day I plan out my meals for the next two weeks and I think I'll keep this Cod recipe in the rotation.
First thing you need to do is get the fish to release some of it's moisture. Season and then put through the assembly line of egg and panko bread crumbs - but only on one side.
In a saucepan you will start to infuse some wine with onion, garlic and thyme.
Sear the breaded side of the fish before moving it to the oven.
While the fish is cooking your sauce should be coming along also. Hopefully they are finished at the same time, but my sauce took a little longer then my fish did.
If you have any great fish recipes, please share. :)
Recipe found at Food Network by Aaron McCargo Jr.
- 4 (6 oz) cod fillets
- Panko bread crumbs
- 2 eggs for egg wash
- Kosher salt and black pepper
- 4 Tbsp grapeseed oil
- 1/2 lemon, juiced
- 1 Tbsp butter
- 1 sprig fresh thyme
- Preheat the oven to 400 degrees.
- Place the fish fillets on a cookie sheet or a cooling rack so they can release some of their juices.
- Use two shallow dishes, one for two beaten eggs and one for Panko bread crumbs. Salt and Pepper both sides of the fish and then brush the egg mixture over the belly side of the fish. One side only. Then place the egg brushed side into the Panko bread crumbs. Heat a large oven proof pan over high heat with the grapeseed oil. When the pan is very hot, add the fish Panko side down. Sear the fish, when all the fish is nicely seared transfer the pan to the hot oven to finish cooking (about 3-4 minutes).
- Remove the fish from the oven and flip it over. Add the lemon juice, butter and thyme and baste the fish. Top with the chive butter sauce and serve.
Chive Butter Sauce
- 2 cups white wine (Chardonnay)
- 2 sprigs fresh thyme
- 1 shallot sliced
- 2 cloves garlic, smashed
- 2 Tbsp heavy cream
- 1/2 lemon, juiced
- 2 Tbsp cold butter
- 3 Tbsp chives, chopped
- freshly cracked black pepper
- In saucepan, add wine, sprigs of thyme, shallot and garlic. Set on back burner to allow the wine to reduce. Once the sauce is reduced to a syrup, strain and add the heavy cream, and lemon juice and bring to a slight simmer.
- Whisk in cold butter and once melted add the fresh chives and season with black pepper.