What’s wonderful about this dish is that its name alone sounds as if you’ve gone to an inordinate amount of trouble making it. In reality, it’s one of the easiest things on earth to get on the table. This recipe is as close as I could come to a dish that’s an all-time favorite at Sag Harbor’s “Dockside” restaurant. Now “Dockside” at 26 Bay Street (Tel: 631-725-7100) is an anomaly. It’s situated in one half of the American Legion Hall. Dockside’s bar is decorated with the crests of the service branches the Legion represents. Believe it or not, there’s a dearth of places in the Hamptons with water views. While Dockside is not port side, it is right across the road from the yachts and sailboats moored and docked at the Sag Harbor Yacht Club. It has an outdoor
terrace that’s a wonderful place for lunch on a sunny day. And for small town Americana, what could beat the Sag Harbor Community Band’s Tuesday night concerts? These are held directly in front of the Legion every Tuesday in July and August. If you’ve lucky enough to snag a table at Dockside, which does not take reservations, you’ll be serenaded with rousing music in the style of John Phillip Sousa. “Dockside” is a second generation restaurant owned by Stacy Sheehan’s father before Stacy took over and transformed the place from a hamburger joint into a really great place to eat wonderful local food. Among the offerings is a version of Herb-Crusted Cod with Lemon Beurre Blanc. Now that Dockside has closed down for the season and won’t reopen until February 13 th, I couldn’t wait to make this at home. But first, of course, I had to check on the cod.
I bought 1 lb of the fish for the un-heard-of price of $7.99 lb.
1 1/2 cups plain bread crumbs
1 tbsp. Olive Oil
Place bread crumbs parsley, garlic, lemon zest, olive oil, and a little coarse salt in the Cuisinart with the steel bland attached. Process briefly.
Brush the top of each fillet with olive oil and put the bread crumb mixture atop each fillet. Brush a little bit of olive oil in the bottom of a baking pan then place fillet in the pan, crust side up. Roast fillets in oven until firm to the touch, about 12 to 15 minutes.
Recipe for Lemon-Dill Beurre Blanc Sauce.
1 cup dry white wine (like Chardonnay)
Off the heat, stir in the dill, lemon zest, lemon juice, red pepper flakes, 1/2 tsp. salt, and several grinds of pepper. Season to taste with more lemon juice, salt, and pepper. Pass the sauce when you serve the fish.
Love the recipe. Made it with mahi mahi instead of cod because I got the mahi on sale for $4.99 a pound. Simple and quick but elegant enough for company. The sauce makes the dish! Thanks Monte for another great recipe.
So pleased you liked it Lauren. We should all be eating more fish and this is a great way to do it.