A Good Appetite: A Weeknight Dish for Lovers of Non-Fishy Fish
There are “fishy” fish, after which there are non-fishy fish. And with its delicate, milky flesh, cod is one of the least fishy of all of them.
Usually, I’m drawn to the extra sturdy varieties — the mackerels, sardines, anchovies and swordfish out there, which have sufficient character to take no matter seasoning I really feel like throwing at them. This provides me the sort of fridge-clearing, spice-sprinkling latitude I have to get actually inventive.
But milder fish will also be interesting, particularly cod, which has a recent, saline style that will also be candy. To totally respect its delicate taste, it’s greatest to maintain issues easy when making ready it.
The advantage of this type of simplicity is that it may well additionally imply velocity. The fewer issues it’s important to chop, peel, squeeze, seed, grind or in any other case cope with when cooking, the sooner your dinner will come collectively. Minimalism is your pal on any given weeknight.
In this recipe, the one substances to organize are shallots, garlic and a few recent herbs: It’s labor you are able to do whereas your skillet heats up. Once it’s sizzling, you’ll rapidly braise the cod fillets and shallots in butter, white wine and a handful of herb sprigs.
Then, whereas the fish corporations up within the pan, you’ll have ample time to combine the sauce: a swirl of garlic, yogurt and no matter these herbs have been that you simply simply chopped. Or you can also make the sauce forward. It will hold for every week within the fridge, and it’s so good on roasted or uncooked greens that you simply may even think about a double batch.
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