INGREDIENTS
Dijonnaise Garnish
1 1/2 lbs. carrots, peeled and thinly sliced
1 1/2 lbs. baby spinach
1 TBSP. unsalted butter
Salt and pepper
For the Cod:
2 TBSP. Dijon mustard
1 cup bread crumbs
2 TBSP. minced chives
1 TBSP. extra-virgin olive oil
6 sprigs fresh parsley leaves finely chopped
1 TBSP. extra-virgin olive oil
4 cod fillets, skin left on
Salt and pepper
4 cloves garlic, lightly crushed
1/2 cup finely chopped thyme leaves
1 TBSP. butter
DIRECTIONS
Bring a large pot of salted water to a boil.
Add the carrots; cook 5 minutes.
Add the spinach; cook 1 minute; drain well and squeeze excess water from spinach.
Melt the butter in a large skillet over medium heat.
Add the carrots and the spinach; season with salt and pepper.
Cook until well coated with the butter.
Place on a serving platter and keep warm.
Heat the olive oil in a nonstick skillet over medium-high heat.
Season fish with salt and pepper and place them into pan skin side down, along with the garlic and thyme.
Sear fillets 3 minutes, turn them over and cook another 3 minutes.
Reduce heat to medium, add the butter; cook 3 minutes or until fish is opaque.
Preheat the broiler.
Spread the mustard evenly over the fillets.
Mix together the bread crumbs, chives and olive oil and pat evenly over the fish.
Broil just until the crumbs are golden brown.
Spoon the Dijonnaise garnish onto a platter, top with the cod, and sprinkle with the parsley.
Serves 4
