Cod is a fish whose flavor is easily enhanced making it the perfect fish to serve with your favorite sauce. This sauce comes together in a matter of minutes and I highly recommend making it a day or two ahead to allow the flavors to blend together. Lemon and parsley add brightens and a secret ingredient adds a background of flavor that makes the sauce perfect for the cod.
- FOR THE GARLIC HERB SAUCE
- 1 to 2 garlic cloves (to taste), halved, green shoots removed
- Salt and Pepper
- 1 anchovy fillet (you can also use anchovy paste)
- 1 tablespoon capers, rinsed and chopped
- ¼ cup extra virgin olive oil
- ¾ cup (tightly packed) flat-leaf parsley leaves
- FOR THE FISH
- 2 pounds Alaskan cod
- Salt and freshly ground pepper to taste
- 2 tablespoons extra virgin olive oil
To make the sauce, combine the garlic, anchovy fillet, salt and capers in a mini food processor. Pulse a few times to combine. Add the parsley and olive oil and blend to a puree. You can also use a mortar and pestle or an immersion blender to create the sauce. Season to taste with salt and pepper. You can let the sauce sit at room temperature if you will be using it in a few hours. You can also make this a day ahead, refrigerate and allow to come to room temperature before using.
Set a cast iron griddle pan over medium high heat. Season the fish with salt and pepper on both sides and brush generously on both sides with olive oil. Add the fish to the pan and cook for about 5 minutes on each side. Depending on the thickness of the fish, you may need to cook it a couple of extra minutes. When the fish flakes easily with a fork it is done. Remove from the heat, spoon the sauce over the top and serve immediately.