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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Thanks Al!
Let me know how it goes. What are you going to name it?
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
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.