I really loved how this dish came out. It made me feel very "chef like" serving this for dinner. The original recipe came from Ted Allen's cookbook In my Kitchen, I added the vegetables to make the meal complete.
The fish came out crispy and flaky, not dry at all, and the broth was so flavorful. If you have any leftover broth make yourself a bowl of french onion soup the next day.
This recipe may look complicated but it is very easy to make for dinner. The only downside is Cod can get pretty expensive from the fish market. If your on a tight budget make this for a special occasion. I made this dish for Layla on her first birthday. She loved it!!!
**This recipe calls for cod fillet with skin on. My local fish market did not have skin-on fillets, so I used skinless and it worked out well. I think it would taste great either way.
2 carrots-small diced
2 celery stalks-small diced
1 small onion-small diced
1 large yukon gold potato-small diced
2 oz pancetta
4 tbsp olive oil
1 small garlic clove
1 quart low-sodium beef stock
1/2 tsp thyme
1 tbsp butter
Salt and pepper-to taste
4 (6-8 oz) cod fillets with skin
Flour (I used GF all purpose flour)
Lemon Zest (1 lemon)
Preheat oven to 425 degrees F.
In a medium pan over medium heat, cook shallot and pancetta in 1 tbsp of olive oil; 8 minutes. Add in garlic and cook additional 1 minute. Add in beef stock and thyme, bring to a boil, reduce to a simmer. Reduce until there is two cups of broth; about 25 minutes.
While the broth is reducing; in another pan heat 1 tbsp of oil over medium heat. Add in carrot, celery, potato and onion. Cook until vegetables are golden brown and tender; about 25 minutes. Make sure to stir occasionally to prevent sticking and burning. (I like the use a non-stick skillet here) Once cooked; keep vegetables warm.
Once reduced; strain solids from broth and return broth to pan. Swirl in butter and season with salt and pepper to taste. Keep warm.
When the sauce is reduced and vegetables are tender; heat oven proof pan on medium high heat for 5 minutes. Sprinkle fish with salt and pepper and dust with flour.
Add 2 tbsp of oil to hot pan and add fish skin side down. Slide fish at first to prevent sticking. Cook about 3 minutes; flip fish and transfer to the oven for 7-10 minutes.
Place vegetables in a shallow bowl, place fish fillet on top of vegetables and ladle in broth until fish is half submerged in liquid. Garnish with lemon zest.