Monday, May 07, 2007

Sauteed Cod Cheeks with White Wine, Lemon & Garlic Sauce

Sautéed Cod Cheeks with White Wine, Parsley & Garlic Sauce

Prep time: 5 minutes
Sautee time: 5-10 minutes

Serves 4

1 tbsp extra virgin olive oil
1 lb/500 g cod cheeks (they really do have a texture similar to scallops)
3 shallots (actually, I thought I had but didn’t so I just used a ½ large onion), finely chopped
2 cloves garlic, minced
Juice of 1 lemon
½ cup white wine
¼ tsp red chili pepper flakes
½ tbsp flour if you find the sauce too thin
¼ cup flat leaf parsley, finely chopped

1. In a large non-stick skillet, heat the olive oil over medium heat and add the shallots (or, in this case onions), sauté until translucent and add garlic. Toss just until fragrant (less than 1 minute).

2. Add the cod cheeks and sauté for 2 minutes. Add the wine and lemon juice and cook for another 3 minutes or so. Just until the fish is cooked through. It will lose its translucency. Add the chili pepper flakes and parsley. Toss for seasoning and add salt and pepper if needed.

3. If the sauce seems thin, just add a bit of flour to thicken.

Serve with some sautéed wilted greens.

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