Friday, February 10, 2017

Lemon Basil Cod

For all of us Catholics, Lent will be here before you know it (March 1, 2017 to be exact), and it's time to get on the fish wagon.

I am so against tilapia.  It's so overused, so overproduced and just grosses me out.  I know it's a go to for a lot of people because it's cheap.  However, cod is equally as inexpensive and is really overlooked in my opinion.  Cod is not a "fishy" fish, it's beautiful white, flaky meat is hearty and it's really very easy to cook.  Since it's such a mild fish, you can pretty much do anything with it.

Lemon and butter are the companions to most fish.  The two work beautifully with this dish and compliment the copious amounts of fresh basil.

When I used to do my weekly meal deals, this was one of my most requested options.  You will love it, and so will your pockets and waistline.  :-)

Lemon Basil Cod

Serves: 4
Prep Time:  10 minutes
Cook Time:  15 minutes  

Ingredients:

1 1/2 lbs of cod, sectioned into 4 equal portions
1/2 cup of all purpose flour
1 tsp salt
1 tsp black pepper
1 tsp onion powder
1/2 tsp of paprika
2 TBSP extra virgin olive oil
2 TBSP butter
juice and zest of 1 lemon
2 cloves of garlic smashed
1/4 cup dry white wine or vegetable stock
1 cup of fresh basil leaves
1/4 cup of scallions for garnish
fresh lemon slices for garnish

Method:

In a medium bowl, combine all purpose flour, salt, pepper, onion powder and paprika.  Mix with a fork to incorporate well.

Dip the cod into the flour to coat evenly, shaking off excess.  Place on a wire rack and into the refrigerator for 5 minutes.

Heat a large non-stick skillet over medium high heat until pan is nice and hot.  Add the extra virgin olive oil and butter.  Wait until the butter has melted completely and then place your cod presentation side down directly into the pan.  Heat for anywhere from 5-6 minutes depending on the thickness of your cod.

During that 5-6 minutes, zest and juice your lemon  Smash your garlic.  Prepare your basil.  Set aside.

You will see the fish start to creep up the sides with an opaque white color.  When it has crept just about completely up the sides, it is time to flip your fish.

Gently, using a thin metal spatula or fish spatula, flip your fish over.  

Cook cod for about 2 minutes.  Add 1/4 cup of white wine or vegetable stock.  Reduce for about 1 minute and then add the garlic and the zest and juice of the lemon.  Throw in your basil.

Cook cod in liquid for about 30 more seconds.  

Remove cod from the pan and set aside.

Crank the heat in the pan to high and reduce the sauce for about 1-2 minutes, making sure to scrape up any bits from the bottom of the pan.

Serve cod immediately.  Place it on your serving dish, drizzle the sauce over the top being sure to get all of that delicious basil piled on top.  Garnish with fresh lemon and scallions.

So quick.  So easy.  So good for you.

Enjoy, and as always, get your asses in the kitchen!!

Krissi Biasiello is a native of South Philadelphia, Pennsylvania.  Cooking since she was a little girl with her large Italian family, she decided to leave her paralegal job and shoot for the stars on FOX’s cooking competition show, MasterChef.  She beat out 43,000 homecooks across America and came in 4th place.  Under the scrutiny of Gordon Ramsay, Graham Elliot and Joe Bastianich, Krissi has made her mark in the culinary world.  She now shares her recipes with all of you!  Her rustic, homestyle take on everything will win you over and will definitely “get your asses in the kitchen”. 

To contact Krissi for appearances, in-home demonstrations, catering and more, you can find her below. 

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