COD DIJONAISE

COD DIJONAISE image

Number Of Ingredients 20

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Ingredients
Spinach & Carrot Garnish:
1 1/2 pounds carrots, peeled and thinly sliced
1 1/2 pounds spinach, washed and stemmed
1/2 pound Arugula
1 tablespoon unsalted butter
Salt and freshly ground white pepper
Dijonaise:
2 tablespoons Dijon mustard
2 tablespoons minced chives
3 tablespoon extra-virgin olive oil
6 sprigs flat-leaf parsley, leaves finely chopped
Seared Cod:
1 tablespoon extra-virgin olive oil
4 (6-ounce) center-cut cod fillets
Salt and freshly ground black pepper
4 cloves garlic, lightly crushed
4 sprigs thyme
1 tablespoon unsalted butter
3 sprigs parsley chopped for garnish

Steps:

Directions Mix Dijonaise ingrediants and set aside. Make Spinach & Carrot Garnish: Melt 2TB butter and 1 TB EVOO in pan. Add the carrots and cook for 5 minutes. Add the spinach and arugula and cook for 1 minute more. Season with salt and pepper. Spoon onto a serving platter and keep warm. Preheat the broiler. Make the Seared Cod: Warm the olive oil in a oven ready skillet over medium-high heat. Season the fillets with salt and pepper and pan, skin side down, along with the garlic and thyme. Sear the fillets for 2 minutes, turn them over and cook for 2 minutes more. Reduce the heat to medium, add the butter and cook another 2 minutes, or until the fish is opaque, moist and lightly firm when pressed. Spread the mustard mixture evenly over the fillets. Broil Cod in pan just until golden brown. Spoon the Garnish onto a serving platter, top with the cod, and sprinkle with parsley.