Serves 2
“Cod is one of my favorite fish. It’s flaky, moist, easy to find and affordable. I like to serve it slightly undercooked, but of course you should prepare it to your own liking. Here it is served with a garnish of mushrooms, scallions, radishes and olives, all things that I found in my refrigerator, but you can use any vegetables you might have on hand.” —Jacques Pépin
Ingredients:
1 piece cod, about 12 ounces and 1 inch thick
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
3 tablespoons half-and-half
¼ cup Wondra or all-purpose flour
2 tablespoons olive oil
1 tablespoon unsalted butter
1 large white button mushroom, chopped
1 green onion or scallion, chopped
2 radishes, cut into julienne
¼ cup black olives, halved
Minced chives, for garnish
Method:
Cut the cod into 2 steaks, about 6 ounces each. Sprinkle with salt and pepper then dip into the half-and-half and dredge in the flour. Heat 1 tablespoon of the oil in a skillet, add the cod, and sauté until the fish, turning it once, until it is golden brown on the outside and cooked to your liking, about 3 minutes on each side for a slightly underdone center. If the fish is golden but needs more cooking, you can reduce the heat to low, cover it and continue cooking. Place the cod on a warm platter.
In the same pan, heat the remaining tablespoon of oil and the butter over medium heat. Add the mushrooms and scallions and sauté for 30 to 40 seconds. Add the radishes and the olives and cook until they are warmed through, another 30 seconds. Spoon the vegetables over the fish, sprinkle with chives and serve immediately.