Alaskan cod (aka Pacific cod) is in season! It’s a mild white fish with a flaky texture. The fish can be prepared in many ways: fried, baked, pan roasted or sautéed. This recipe, which I’ll call Sautéed Cod in Sage-Infused Oil is from my friend Julia Della Croce.
In 2013, we were at the Roger Smith Food Conference in NYC. Heritage Radio Network had a booth set up and asked to interview us (I spoke about biscotti). I sat in outer area listening to Julia talk about Italian food and the importance of preserving traditional recipes and as she summed up, she gave a delightfully simple recipe for a fish dish. My mouth watered and I was hooked (no pun intended 🙂 )!
I had to wait until my husband went out-of-town, though. He’s not a big fish fan and really hates the fish smell in the house. This week I had that opportunity and found wild Alaskan cod. Not a Mediterranean fish, but in the US a very special catch for about six weeks this time of year. I made her recipe with the cod and served it over oven-roasted asparagus.
Here’s Julia’s recipe: heat some olive oil in a sauté pan over medium heat, add a few sage leaves and continue to cook to perfume the oil. Pat the fish dry and sprinkle both sides with kosher salt and freshly ground pepper. Remove the sage leaves, raise the heat a bit, lay the seasoned fish in the perfumed oil and cook 4 minutes on one side and 3 minutes on the other. The timing was perfect. The fish had a slightly herbaceous flavor, a crusty outside, was throughly cooked and very moist.
Thanks for a delicious dinner Julia!