Pan Roasted Atlantic Cod

Serves one; Advance preparation needed (see * notes)

Ingredients:

• As needed: Canola or Soy Oil
• As needed: Kosher salt and fresh ground pepper
• 1 8-oz. fresh cod fillet
• 1 ripe plum tomato, seeded and diced
• ¼ c. roasted Spanish onion*
• ¼ c. roasted red bell pepper*
• 6 blanched asparagus spears*
• 2 red bliss potatoes, quartered and roasted*
• ¼ c. dry white wine
• 2 T. cold herb butter*

Directions:

* - Advance Preparation:

1. Onion and bell pepper should be cut into julienne strips (¼-inch), then tossed with oil and seasoned lightly. Roast in 350 degree oven for 12 to 15 minutes.
2. Toss red potatoes with oil, salt and pepper. Roast for 20-25 minutes.
3. Blanch asparagus in salted, boiling water until tender. Then, shock in ice bath. Remove from water and refrigerate.
4. Combine ½ pound unsalted butter, 1 T. fresh Thyme, 1 T. fresh parsley and 1 T. fresh scallion with 1 minced garlic clove and 1 small shallot. Chill to allow flavors to develop.

To Serve:

1. Preheat oven to 350 degrees.
2. Season cod fillet with salt and fresh pepper.
3. Heat a heavy bottom, oven proof pan over medium-high heat.
4. Add 3 T. of oil. When oil is hot, add cod fillet and allow crust to form on first side.
5. Turn fillet over and add vegetables.
6. Roast in 350-degree oven for 7 to 10 minutes.
7. Remove fillet to warmed platter.
8. Arrange vegetables around and over fillet.
9. Drain excess oil from pan and return to medium heat.
10. Deglaze pan with wine.
11. Swirl in cold herb butter to finish sauce.
12. Check seasoning and pour over fillet.

Recipe may be scaled up directly for a larger number of portions. Excess herb butter will keep for one week refrigerated.

The Corner Pug
1046 New Britain Ave.
West Hartford, CT
860-231-0241