Its name sounds like you went to a lot of trouble. But it’s incredibly easy to cook.
All that’s required here is a nice thick filet of cod, a Cuisinart, fresh breadcrumbs, parsley, garlic, and lemon zest. And that lofty sauce with the French accent? Don’t be intimidated. It’s a breeze too. After you’ve blitzed the breadcrumbs and seasoning, you blanket the fish with them. Popped into the oven, they cook while you make the butter sauce. Shallots and white wine are reduced to practically nothing. The butter is added. The sauce thickens. The dill, lemon, and pepper are added, and voilà. And amazingly, when the sauce is finished cooking, the fish is too. One suggestion: while I cut the fish recipe in half for the two of us, I made the entire recipe for the Lemon-Dill Beurre Blanc. There’s just no such thing as too much sauce. On the side, boiled potatoes and sauteed spinach are easy, peasy, and perfect.
The recipe is an all-time favorite at our all-time favorite, Dockside in Sag Harbor NY
In the Hamptons, Dockside, at 26 Bay Street (Tel: 631-725-7100), is an anomaly. Housed in one half of the American Legion Hall, its bar is decorated with the Crests of the Service Branches the Legion represents. “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 destination to eat wonderful local food. Believe it or not, there’s a dearth of places in the Hamptons with water views. While not portside, Dockside is right across the street from the yachts and sailboats of the Sag Harbor Yacht Club. Its outdoor terrace is a great place to eat al fresco. And what could beat the Sag Harbor Community Band’s Tuesday night concerts every week in July and August held directly in front of Dockside? Snag a table early because Dockside doesn’t take reservations.
Calling all fish eaters…Check on the status of whatever fish you eat at www.seafoodwatch.org
Every time I prepare fish, I go to this site. This site, from the Monterrey Bay aquarium, is an invaluable source of information about fish. What to buy, what to avoid, what’s good for you, and what’s good for the oceans are all there. You can even get a free app for your phone when you’re eating out. Quite honestly, the Cod section is hard work to understand. Atlantic Cod, one of the most reliable and largest fish colonies, has been overfished to the point where it was almost an endangered species off our shores. However, most cod, including the fish I bought, are now imported from Iceland and Northeast Arctic from an abundance of fish and sustainable ways to catch them. In fact, www.seafoodwatch.org rates them as a “Best Choice”. But it’s certainly ‘best’ to inquire about their origins. In this case, it was full speed ahead. Here are the recipes. After it, some other summer treats to try.
Dockside's Herb-Crusted Cod with Lemon-Dill Beurre Blanc
Imagine putting this glorious herb-crusted filet of cod and accompanying lemon-dill sauce on the table in under 30 minutes@
- 4 (6 to 8 ounce) Cod Filets
- For the Herb Crust:
- 1 1/2 cups plain bread crumbs
- 1 tbsp. Olive Oil
- 1 handful fresh flat-leaf parsley
- 2 large cloves garlic
- 1 lemon, zested
- Coarse salt
- Extra-virgin olive oil
- For the Lemon-Dill Beurre Blanc: 1 cup dry white wine (like Chardonnay)
- 1 large shallot, finely diced (about 1/3 cup)
- 4 oz. (1/2 cup) cold unsalted butter, cut into small cubes
- 3 Tbs. chopped fresh dill
- 2 tsp. finely grated lemon zest
- 2 tsp. fresh lemon juice, more to taste
- Pinch of crushed red pepper flakes
- Kosher salt and freshly ground black pepper
- Step 1 Preheat oven to 400 degrees F.
- Step 2 Place bread crumbs parsley, garlic, lemon zest, olive oil, and a little coarse salt in the Cuisinart with the steel blade attached. Process briefly.
- Step 3 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 on the bottom of a baking pan then place the fillets in the pan, crust side up.
- Step 4 Roast fillets in the oven until firm to the touch, about 12 to 15 minutes.
- Step 5 While the fillets roast, make the Lemon-Dill Beurre Blanc: Cook the wine and shallot in a 3-quart saucepan over high heat, stirring occasionally, until the wine almost evaporates and looks glazy, 5 to 8 minutes.
- Step 6 Remove the pan from the heat and whisk in the butter a couple of cubes at a time until melted and the sauce is thick and creamy. Briefly return the pan to low heat if the butter is slow to melt.
- Step 7 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.