Marinated Cod Fillet and Corn Pudding
Cod's white, lean, mild-flavored meat makes it one of the most versatile and healthful fish. This delicious recipe for herb-marinated cod fillet is from chef Rick Moonen of Oceana Restaurant in New York City.
- 1 two-and-a-half-pound cod fillet, with skin
- 5 teaspoons salt (plus more for seasoning)
- 1 teaspoon freshly ground white pepper (plus more for seasoning)
- 3 tablespoons snipped fresh chives
- 1/4 cup flat-leaf parsley leaves
- 3 tablespoons fresh cilantro leaves
- 3/4 cup olive oil (plus more for sauteing)
- 2 tablespoons unsalted butter, cut into pieces
- Corn Pudding Corn Pudding
- Red-Pepper Coulis Red-Pepper Coulis
Season cod with salt and pepper. Wrap in plastic wrap, and refrigerate overnight.
In a blender or bowl of a food processor, combine chives, parsley, cilantro, and olive oil into a thick paste. Remove cod from plastic wrap. Pat with a paper towel to remove excess salt and moisture. Cut cod into four portions. Transfer to a baking dish, and coat with marinade. Cover with plastic wrap, and refrigerate 3 to 4 hours.
Heat oven to 350 degrees. Remove excess marinade from cod, and season lightly with salt and pepper. Heat a large nonstick pan over high heat. Add enough olive oil to coat bottom of pan. When the oil is hot, add cod. Shake pan to make sure the fillets are not sticking. Add butter, a little at a time, shaking the pan so that the butter slides under the cod and combines with the oil. Saute until browned, 2 to 3 minutes. Transfer to oven, and roast until just cooked through, 4 to 5 minutes. Serve immediately over corn pudding, and garnish with red-pepper coulis.