Cod Filet Dinner
Prep Time 10 Minutes – Cook Time 10 Minutes – Total time 20 Minutes
We made it a cod filet dinner tonight but it will turn out real good with just about any kind of fish. We also like it with tuna and salmon. The secret is in the sauce!
I found this recipe in a book called Essentials of Classic Italian Cooking by Marcella Hazan. I refer to it often for good, truly Italian recipes. This is a Sicilian Salmoriglio way of serving up a really good fish dinner on a busy weeknight. The whole secret to this great recipe is in the simple sauce that you will drizzle on the cooked fish steak. In the words of Marcella. “Olive oil, lemon juice and oregano make a beguilingly fragrant amalgam that is brushed on the smoking hot fish”
It works great in a skillet like we did it here but, it also can be done real nice on a grill.
Ingredients
These amounts are for 2 servings. If you want different servings amounts scroll down to the recipe card that is below this posting. There you can change the number of servings and it will change all of the amounts of all the ingredients. Also you can switch the amounts to metric.
- 20 Thin stalks of asparagus – or fewer is they are large
- 1/2 Medium size onion cut into strips
- 1 pinch salt
- 1 fresh lemon
- 2 teaspoons chopped fresh oregano or 1 teaspoon dried
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon ground black pepper
- 2 thick cod fillets
How to cook up your Cod Fillet Dinner
Put a skillet on at medium high and add just enough olive oil to coat the bottom.
For the amalgam put the the salt in a small bowl and add the lemon juice. Whisk it up until the salt is dissolved. Add the oregano and mix it in. Very slowly trickle in the olive oil while whisking to blend it in with the lemon juice. add the pepper and stir it up some more.
We had some asparagus with onions as our veggie tonight and did it all in one skillet. Cut up the onions and rinse and trim the asparagus stalks.
Put them the skillet and stir them up once as they cook.
When they have softened up a little push them off to the side and put in the cod fillets. (or whatever kind of fish that your using) in the center of the skillet and cook for about one and a half or two minutes a side depending on the thickness.
They should be cooked only to the point that they want to flake but are not browned.
Put everything on the serving plates. Whisk up the salmoriglio mixture and drizzle it over the fish and a little on the asparagus works real good too.
Enjoy your Cod Filet Dinner! With a chilled bottle of good dry white wine like pinot grigio. And, some of Poppop’s easy no knead bread.
Twenty Five Minute Cod Filet Dinner - Gluten Free - Paleo
Ingredients
- 20 thin stalks fresh Asparagus spears or less if they are large
- 1/2 medium onion cut into strips aka julienne
- 1 pinch salt
- 1 fresh lemon juiced
- 2 teaspoons chopped fresh oregano or 1 teaspoon dried
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon ground black pepper
- 2 thick cod fish filets
Instructions
- Put a skillet on at medium high and add just enough olive oil to coat the bottom. Put the the salt in a small bowl and the lemon juice. Whisk it up until the salt is dissolved. Add the oregano and mix it in. Very slowly trickle in the olive oil while whisking to blend it in with the lemon juice. Add the pepper and stir it up some more.
- Cut up the onions and rinse and trim the asparagus stalks. Put them the skillet and stir them up once as they cook.
- When they have softened up a little push them off to the side and put in the cod fillets. (or whatever kind of fish that your using) in the center of the skillet and cook for about one and a half or two minutes a side depending on the thickness. They should be cooked only to the point that they want to flake but are not browned.
- Put everything on the serving plates. Whisk up the salmoriglio mixture and drizzle it over the fish and a little on the asparagus works real good too.
