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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ingredients:
2 tablespoons unsalted butter |
1/2 cup finely chopped shallots |
12 ounces sliced seasonal mushrooms |
2 sprigs thyme |
1/2 bottle dry red wine |
1 recipe seared cod |
6 sprigs flat-leaf parsley, leaves finely chopped |
1 tablespoon extra-virgin olive oil |
4 (6-ounce) center-cut cod fillets, skin left on |
salt and freshly ground black pepper |
4 cloves garlic, lightly crushed |
4 sprigs thyme |
1 tablespoon unsalted butter |
Directions:
1. Make the Bordelaise Garnish: Melt the butter in a large skillet over medium-high heat. Add the shallots and cook until translucent, about 5 minutes. Add the mushrooms and thyme and cook 5 minutes longer. Add the wine and cook until the liquid is reduced by half. Discard the thyme.
2. Make the Seared Cod: Heat the olive oil in a nonstick skillet over medium-high heat. Season the fillets with salt and pepper and slip them into the pan, skin side down, along with the garlic and thyme. Sear the fillets for 3 minutes, turn them over and cook for 3 minutes more. Reduce the heat to medium, add the butter and cook another 3 minutes, or until the fish is opaque, moist and lightly firm when pressed.
3. Spoon the Bordelaise Garnish onto a serving platter, top with the seared cod, and sprinkle with parsley.
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