Shopping List
- 2 lbs. Cod (preferably Pacific Cod)
- 2 lbs. Yukon Gold potatoes
- 1 lime (preferably organic)
- 1 bunch basil
- 1 bunch flat leaf parsley
- Savignon Blanc or other good dry white wine (drink the rest with dinner)
- 1 loaf of crusty sourdough bread
Pantry Items
- Unsalted butter
- Fine or coarse sea salt
- Dried oregano
- Whole grain or regular Dijon mustard
- Extra virgin olive oil
Suggestions
- Wine: Sauvignon Blanc
- Dessert: Ice cream with Maple Syrup and toasted, salted pecans or walnuts
- You may also want to add a Cucumber Salad to this menu
Game Plan:
- When you walk in the door
- Preheat oven to 475F
- Put skillet on the stove
- Get out Tools
- Get out Pantry Items
- Assemble ingredients
- Prep
- Cut the Cod into equal sized pieces and check for bones.
- Rinse the fish and refrigerate it.
- Peel the potatoes and cut into 1/2 inch thick slices.
- Scrape each slice with a fork to create ridges (optional). Put them on the baking sheet.
- Evenly divide 3 tbsps. butter among the potatoes slices, putting a small piece on each one. If you need more butter, use more.
- Sprinkle the potato slices with salt, then generously with oregano.
- Start Cooking
- Put the potatoes in the oven. They’ll take 20-30 minutes to cook. Check them once in awhile.
- Get the kids to set the table. Open the wine, put it back in the fridge.
- Remove the zest from the lime and mince it.
- Put the zest in a medium-sized bowl and squeeze 2 Tbsps. limejuice over it, through your fingers.
- Whisk in 2 tbsps. mustard, and 2 tbsps. olive oil. Mix and forget for now.
- Pluck 1/2 cup basil leaves and 1/4 cup parsley leaves from bunches. (Put the rest in a glass of water and refrigerate for another time.)
- Heat 1 tbsp. olive oil in the large skillet over medium heat.
- When the oil is hot but not smoking, put the fillets in the pan. Season with salt and pepper.
- Cover and cook the fish until it is opaque through, about 8 minutes.
- Transfer fillets to a warm platter and cover loosely with foil.
- Pour 3/4 cup of the white wine into the hot pan.
- Put it back over medium heat. Scrape up any brown bits from the bottom of the pan.
- Bring the wine to a boil and boil until half of it is gone. Remove it from the heat.
- Strain the wine mixture into the mustard mixture.
- Mince the basil and parsley and whisk them into the wine and mustard mixture.
- Check the potatoes – they should be tender in the center, crisp around the edges.
- Drain away all the liquid that has come from the fish.
- Put a piece of fish on each plate. Spoon over equal amounts of sauce.
- Put the potatoes in a dish or on a platter.
- Take plates and platter to the table, along with the wine. Don’t forget the bread!
Wow that was fast, let’s eat!
