I’ve never liked cod. But tonight, when I decided to make cauliflower risotto and it was the only fish I had on hand, I figured 🤷🏻♀️
The cod came as part of a variety pack of seafood from @thrivemarket and I’m glad it did or I would have never tried this recipe adapted from @huntgathercook
3 pieces cod (4-5 oz each)
1 1/2 t salt
2 T avocado oil
1 T Irish butter
1 t red pepper flakes
Rinse fish and pat dry. Coat fish in salt, put in a bowl, and return fish to the fridge for up to 1 hour.
Remove fish from fridge and heat a large pan on high heat for 2-3 mins. While heating, pat fish dry again. Place the fish skin side down on a plate or cutting board and sprinkle the red pepper flakes on the top side.
Add avocado oil to pan and turn heat down to medium/high. Place fish skin side down in pan and let sear for 5 mins without moving. After 5 mins, try to lift the fish with a spatula. If it doesn’t lift easily, let cook 1 more min. Do not flip it.
Add butter to the pan and allow to melt. Reduce heat to low and baste fish with butter until it turns opaque (2-3 mins).
Serve seared side up with cauliflower risotto.