Roasted Cod With Salsa Verde

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 4 tablespoons peanut oil
• kosher salt
• fresh ground black pepper
• 6 (7 1/4 ounce) skin on cod, 1 1/4 inch thick
• 4 tablespoons unsalted butter
• 2 sprigs fresh thyme
• 1 cup chopped fresh flat leaf parsley (about 3 bunches)
• 2 tablespoons capers, rinsed and chopped
• 2 anchovies, minced
• 1/2 teaspoon dijon mustard
• 3 tablespoons extra virgin olive oil, about
• 1/2 lemon, juice of
• kosher salt
• fresh ground black pepper

Recipe

• 1 warm 2 skillets over medium high heat.
• 2 add 2 tbs of the oil to each.
• 3 salt and pepper the fish fillets and place three, skin side down in each pan.
• 4 pan-roast the fish until the skin is crisp and the flesh opague about a fourth of the way up each fillet, about 7 minutes.
• 5 turn the fillets over and reduce the heat to medium.
• 6 add half the butter and thyme to each skillet and cook, basting the fish with the melting butter.
• 7 cook about 5 minutes more.
• 8 serve with salsa verde if desired.
• 9 for salsa verde;combine the parsley, capers, anchovies, and mustard in a bowl.
• 10 gradually mix in just enough olive oil so the sauce holds together.
• 11 shortly before serving add the lemon juice and adjust the seasoning if necessary with salt and pepper.
• 12 using two spoons, form the salsa verde into quenelles on each plate with the fish.