Monday, November 23, 2009

Once Again...

I can't believe it has been over a week since I have posted anything, but when school takes you out behind the shed and beats you with a belt, there really is no other option.  I'll try to plow through my last week of eating/cooking now, so these posts may be a bit shorter than usual. 

Last Tuesday, as always, was Fish Tuesday brought to you by The Fishguy Market (  We got there near closing so our options were limited to black cod or black cod.  After thinking about it for a while, we went with black cod.

I had never cooked cod before, so we were in for an adventure.  I wanted to switch it up from grilling, so I decided to poach it.  In the end, I felt like it could have been a little more lemon-y.  That being said, I really liked how the fish was cooked, so I'll have to continue playing with this recipe.

Recipe (serves 2)
2 black cod filets
1 lemon sliced into 1/8" thick disks, plus 1/2 lemon cut into wedges
1 cup white wine
3/4 cup low-sodium chicken stock (always try to get low-sodium chicken stock)
2 cloves garlic, smashed and diced
1/2 tspn dried thyme
kosher salt

1.  Preheat oven to 350
2.  Lightly salt and pepper both sides of fish and let sit on the side while you prepare the poaching liquid
3.  Melt stick of butter over medium heat
4.  When butter is melted add garlic and let cook for 2 minutes
5.  After 2 minutes, pour in the white wine, chicken stock and add the thyme.
6.  Allow to simmer for a few minutes while you prepare the casserole dish
7.  Put disks of lemon on the bottom of a small casserole dish untill the bottom is completely covered with lemon
8.  Pour the poaching liquid over the lemons.
9.  Put the fish into the poaching liquid.  It should come at least halfway up the side of the fish.  If it does not, add some white wine until it does.
10.  Put in the oven for 20-25 minutes until done (mine took 25 minutes, but it was extra thick)
11.  Serve with wedges of lemon, and spoon some poaching liquid over the top before serving.

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