Cod Lyonnaise

Name: Cod Lyonnaise
Ingredients: 3 tablespoons extra-virgin olive oil; 1 1/2 pounds Yukon Gold potatoes, peeled and diced into 1/2-inch cubes; 1 1/2 pounds sweet onions, diced into 1/2-inch cubes; Salt and freshly ground pepper; 2 tablespoons red wine vinegar; 1 recipe Seared Cod, recipe follows; 6 sprigs flat-leaf parsley, leaves finely chopped; 1 tablespoon extra-virgin olive oil; 4 (6-ounce) center-cut cod fillets, skin left on; Salt and freshly ground black pepper; 4 cloves garlic, lightly crushed; 4 sprigs thyme; 1 tablespoon unsalted butter

13 ingredients

9 steps

Ingredients

3 tablespoons extra-virgin olive oil
1 1/2 pounds Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
1 1/2 pounds sweet onions, diced into 1/2-inch cubes
Salt and freshly ground pepper
2 tablespoons red wine vinegar
1 recipe Seared Cod, recipe follows
6 sprigs flat-leaf parsley, leaves finely chopped
1 tablespoon extra-virgin olive oil
4 (6-ounce) center-cut cod fillets, skin left on
Salt and freshly ground black pepper
4 cloves garlic, lightly crushed
4 sprigs thyme
1 tablespoon unsalted butter

Directions

1

Make the Lyonnaise Garnish: Heat the olive oil in a large nonstick skillet over medium-high heat.
2

Add the potatoes and cook, tossing, for 10 minutes.
3

Add the onions, season with salt and pepper, and cook until the onions are translucent and the potatoes are tender, 5 to 10 minutes.
4

Pour in the vinegar and cook until it has reduced to a glaze.
5

Make the Seared Cod: Heat the olive oil in a nonstick skillet over medium-high heat.
6

Season the fillets with salt and pepper and slip them into the pan, skin side down, along with the garlic and thyme.
7

Sear the fillets for 3 minutes, turn them over and cook for 3 minutes more.
8

Reduce the heat to medium, add the butter and cook another 3 minutes, or until the fish is opaque, moist and lightly firm when pressed.
9

Spoon the Lyonnaise garnish onto a serving platter, top with the seared cod, and sprinkle with parsley.