Golden Cod
by Marjan
Hope you have a couple of teaspoons left of last month's recipe for kumquat marmalade. If not, make a jar of this delicious citrus fruit while in season! This week's recipe for Golden Cod combines kumquat marmalade (or yuzu if available), saffron, thyme and shallots to dress this delicious sweet and sour cod recipe.
Is your mouth watering yet? Serve alongside potatoes, rice, or any roasted vegetable of choice.
Here is the recipe:
Serves 4
Ingredients:
4 5-6oz. cod filets
1 small shallot; chopped fine
2 large lemons; zest and juice (1/3 cup juice)
2 teaspoons kumquat marmalade (yuzu marmalade is a great substitute!)
small pinch of saffron (less than 1/16th of a teaspoon)
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
1/4 teaspoon thyme
4 tablespoons salted butter
2 tablespoons cooking oil
rosemary or thyme sprigs for garnish
In a small sauce pan over low heat marmalade, add saffron, thyme, lemon juice and zest along with a good pinch of salt. Stir to blend in all ingredients and add 2 tablespoons of butter. Minutes later, add shallots and cook until sauce is slightly thick (5 minutes). Remove from heat and set aside.
In a large non-stick frying pan, add cooking oil and melt 2 tablespoons of butter over medium heat. Once pan is hot, add filets and season with salt and pepper; within 3-4 minutes, a golden brown crust will form. Gently flip fish over to brown on the other side. Remove fish from heat; spread sauce over each filet and serve. Garnish with fresh thyme or rosemary.