2 teaspoons minced fresh turmeric or ½ teaspoon ground turmeric
2 teaspoons minced fresh ginger
Zest and juice of 1 lemon
1 small bunch cilantro, chopped, plus a few sprigs for garnish
1 teaspoon sea salt
8 (6-ounce) skin-on cod fillets
Vegetable oil or olive oil, for skillet
Butter, for skillet
In a large bowl, combine all the ingredients except the cod. Add cod, flipping to coat with marinade. Cover and refrigerate for at least 2 hours.
Preheat oven to 350 degrees. In a large skillet over high heat, heat a little vegetable oil along with a large knob of butter. Working in batches, place fish in skillet, skin-side down. Cook until skin is golden brown, 3-4 minutes. Flip and transfer, skin-side up, to a baking sheet.
Transfer baking sheet with fish to oven. Bake until flesh is just cooked through and looks translucent, about 4 minutes. Garnish with springs of cilantro and serve immediately.
The last time I wrote I wrote from a rustic table...
The original rustic table was rescued from a skip on Cowley Rd. Discarded during a house renovation, it is a solid oak, tongue-in-groove pub table with pull out leaves--hard to believe someone would throw it away. It took two trips (four miles all told) to carry it back to the centre of town. Most meals mentioned here were served on it.
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