In the mood for fresh fish? Bristol Farms has this beautiful Black Cod…
Fresh Black Cod rubbed with Dijon mustard, salt & pepper.
Thinly sliced Idaho potato.
Wrap the fish with potato, coat with olive oil, salt & pepper. Bake at 450 until the potato is browned.
For the lemony sauce: cook minced garlic and shallots with lemon juice, salt, pepper, and equal amounts of dry white wine and French vermouth. Reduce.
Add crème fraîche, then butter. Easy yet deliciously complex lemony butter sauce!
Bon Appetit!
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where the image is meant to titillate and inspire the cook
Oh my! I AM tasting with my eyes and they are making my belly growl! What a great way to enjoy fresh fish! Great post 🙂
Wow! The crisp crust looks delicious in itself – but then as it is opened up one discovers that it has done a great job of keeping the cod moist and flaky. I hope that scratch and sniff blogs are created soon!
Also, I gotta comment on your china, again. That red plate really enhances that beautiful buttery cream sauce.
I vote to keep the Buffett lyrics for awhile. How about:
“Now it’s time for siestas
and a belly full of rice and beans”
from First Look (Album: Floridays).
This looks great. I must try to make the potato crust. Thanks!
Temptation, here I am.
One question Lori Lynn, so I put potatoes at the bottom of the fish too or just at the top and around the sides? And one layer is good enough right?
I would love to be your next door neighbor.
I bet the smells emanating from your kitchen are to die for..
Hi Maryann – I think I might repeat this dinner tonight with some salmon, it was really tasty!
FA – OK, Jimmy Buffett stays, and I’ll add rice & beans! It is funny that now that I have a blog, I take time to think what plate to eat my dinner from…this red and black plate was handmade by Scott Boren of Boren Studios in San Pedro, he gave it to me as a gift. He is a glass artist. Next time I’ll show more of this extraordinary piece.
Simona and Cynthia – I completely surrounded the fish with the potatoes, one layer, just overlapping them. I put olive oil on the foil before placing the potato-crusted fish on it too.
Carol – both you and Father Adam are thinking alike: scented blogs cannot be far off.
this looks fabulous! i forwarded this article to the chef at work. i’d like to get this dish on my menu. we’ll name it after you! xoxo
Thanks Al!
Let me know how it goes. What are you going to name it?