Alaskan Cod Over Browned Butter Potatoes


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.


RECIPE

INSTRUCTIONS

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.


Top fish with remaining Fox Point and Parsley Flakes. Divide & drizzle last Tbsp. of Clarified Butter onto fish.

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.

This goes great with a Spinach salad on the side (I’m a fan of salad on another plate, I hate hot salad).  
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What is your favorite fish & how do you prepare it? Please leave a comment below.

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