BLACK COD WITH CARAMELIZED ONIONS AND APPLES

BLACK COD WITH CARAMELIZED ONIONS AND APPLES image

Yield 4

Number Of Ingredients 16

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1 1/3 lb. black cod, skin romved, in four 6-oz. portions
Kosher salt and red pepper (cayenne or piment d'Espelette)
2 Tbsp. olive oil, divided 1 large firm apple (such as Braeburn), skin on, cored, cut into 8 wedges
1 cup Caramelized Onions (see recipe below)
12 oz. dry hard cider
1 tsp. juniper berries
1 bay leaf
Pour remaining 1 Tbsp. oil on pan. Pat cod dry with a paper towel and place in pan. Cook for about 5 minutes until one side of the fish is lightly browned. Temporarily remove fish to the plate. Add the caramelized onions, cider, juniper berries and bay leaf to skillet and stir. Once mixture is boiling, arrange fish, raw side down, and apples in pan. cover, turn the heat down to medium-low, and cook until fish is opaque at the center, 4-6 minutes longer. Remove fish from pan. Increase heat and cook onion mixture, uncovered, until thick and saucelike, about 3 minutes. Divide the onion mixture among low bowls and arrange fish and apples in each bowl.
Caramelized Onions
Makes 2 1/2 Cups
This recipe makes extra in order to stock our Week 1 Cleanse Pantry. We recommend making it on Sunday so that it's on hand throughout the week.
1/4 cup olive oil
5 lb. yellow onions, cored, thinly sliced
3 sprigs thyme
2 Tbsp. kosher salt
Heat oil in a large (at least 5 quarts) skillet over medium heat. Add onions, thyme, and salt. Cook, stirring frequently, until they are soft and golden brown, 45-60 minutes. If the onions start to brown too much, add 1/4 cup water

Steps:

Season cod with salt and red pepper (use a light touch with cayenne). Heat a large deep nonreactive skillet over medium-high heat. Add 1 Tbsp. olive oil and swirl to coat pan. Add apple wedges in a single layer and cook for 4-5 minutes, until browned on the bottom. turn apples and cook for another 3-4 minutes until browned on the other side. Remove from pan and set aside on a plate. Pour remaining 1 Tbsp. oil on pan. Pat cod dry with a paper towel and place in pan. Cook for about 5 minutes until one side of the fish is lightly browned. Temporarily remove fish to the plate. Add the caramelized onions, cider, juniper berries and bay leaf to skillet and stir. Once mixture is boiling, arrange fish, raw side down, and apples in pan. cover, turn the heat down to medium-low, and cook until fish is opaque at the center, 4-6 minutes longer. Remove fish from pan. Increase heat and cook onion mixture, uncovered, until thick and saucelike, about 3 minutes. Divide the onion mixture among low bowls and arrange fish and apples in each bowl.