Lately, I’ve been in a writing rut, so what do I do to relieve this? I cook! I detest eating the same thing every night, so I guess I need to have creative juices flowing somewhere… In the kitchen! So I guess right now my writing will manifiset in the culinary form.
I was once again walking the isles of Trader Joes in search of inspiration and thought to myself, “we haven’t had fish in a while!” (Mind you, just a couple of years ago I was totally intimidated with cooking fish, but I decided to tackle (lol- I’m a nerd, I crack myself up) the under water creature and not let it get the best of me! I found that I’m actually not bad at making fish. In fact, I was told I’m pretty darn good with the slimy sea creatures! With that said, I continue to make fish and feel comfortable with sharing this simple recipe.
- 2 Idaho Potatoes, thinly sliced
- 2 portions Alaskan Cod (8-10 oz.) -fresh (if frozen thaw)
- 3 Tbsp. Clarified Butter or Ghee
- 1.5 Tsp. Penzey’s Parsley Flakes
- 1 Tbsp. Penzey’s Fox Point
- Pinch Coarse Italian Sea Salt
- 3 Tbsp. Water
- 1/2 lemon, cut into 1/4 wedge for serving
Clean and slice potatoes. Then pat dry.
Heat a stainless steel pan that has a lid on high heat setting for about 1 minute. Add 1 Tbsp. of Clarified butter to pan and swirl around- add potatoes. Let sit for 20 seconds and turn, let sit for 20 seconds and turn then add another Tbsp. Clarified butter and turn down the heat to medium. Sprinkle 1/2 Tbsp. Penzey’s Fox Point & 1 Tsp. Parsley Flakes over the potatoes and gurn them a few times to coat, add a pinch of salt and place fish on top of potatoes.
Crank up the heat again to high and put a lid on the pan for 1 minute. Once you hear madness going on in your skillet, remove the lid; pour 3 Tbsp. water and give the pan a “whirl”. Put the lid back on- wait 1-2 minutes and turn the heat down to LOW. Cook on low setting for 10-15 minutes.
Remove from heat and let stand for about a minute before uncovering.
The aroma should be intoxicating when you remove the lid and the potatoes should be tender, with a perfect browned butter sauce to lightly accompany your fish.
What is your favorite fish & how do you prepare it? Please leave a comment below.