TRIM AND ROUGHLY CHOP GREEN GARLIC AND SPRING ONION. IF USING GARLIC CLOVES, TRIM AND SLICE THINLY.
IN A PAN LARGE ENOUGH TO HOLD BOTH COD FILLETS, SWEAT THE GARLIC AND ONION IN BUTTER AND OLIVE OIL.
ADD THE MUSSELS, WHITE WINE, THYME, PINCH OF SAFFRON, AND SALT AND PEPPER.
COVER AND COOK FOR 3-5 MINUTES OR UNTIL ALL THE MUSSELS HAVE OPENED.
REMOVE MUSSELS. ADD THE COD FILLETS. COVER AND POACH ON A LOW FLAME FOR 5-7 MINUTES DEPENDING ON THE THICKNESS OF THE FISH. TEST FOR DONENESS BY INSERTING A PARING KNIFE INTO THE THICKEST PART OF THE FILLET AND TOUCHING THE BLADE TO YOUR LOWER LIP. IF IT'S WARM, THE FISH IS DONE.
REMOVE COD TO A WARM PLATTER.
TAKE OUT THE THYME SPRIGS. RAISE HEAT AND REDUCE LIQUID BY HALF. SWIRL IN 2 TBSPS OF SOFTENED BUTTER.
ARRANGE COD FILLETS ON A PLATTER WITH MUSSELS. SPOONS SAUCE OVER THE FISH. GARNISH WITH PARSLEY LEAVES AND LEMON WEDGES.
SERVES 2
Ingredients
Directions
TRIM AND ROUGHLY CHOP GREEN GARLIC AND SPRING ONION. IF USING GARLIC CLOVES, TRIM AND SLICE THINLY.
IN A PAN LARGE ENOUGH TO HOLD BOTH COD FILLETS, SWEAT THE GARLIC AND ONION IN BUTTER AND OLIVE OIL.
ADD THE MUSSELS, WHITE WINE, THYME, PINCH OF SAFFRON, AND SALT AND PEPPER.
COVER AND COOK FOR 3-5 MINUTES OR UNTIL ALL THE MUSSELS HAVE OPENED.
REMOVE MUSSELS. ADD THE COD FILLETS. COVER AND POACH ON A LOW FLAME FOR 5-7 MINUTES DEPENDING ON THE THICKNESS OF THE FISH. TEST FOR DONENESS BY INSERTING A PARING KNIFE INTO THE THICKEST PART OF THE FILLET AND TOUCHING THE BLADE TO YOUR LOWER LIP. IF IT'S WARM, THE FISH IS DONE.
REMOVE COD TO A WARM PLATTER.
TAKE OUT THE THYME SPRIGS. RAISE HEAT AND REDUCE LIQUID BY HALF. SWIRL IN 2 TBSPS OF SOFTENED BUTTER.
ARRANGE COD FILLETS ON A PLATTER WITH MUSSELS. SPOONS SAUCE OVER THE FISH. GARNISH WITH PARSLEY LEAVES AND LEMON WEDGES.
SERVES 2
Notes
