Jay was here for dinner tonight. I was craving fish. This was okay, not great. Jay and Larry liked it. I thought the cod was too delicate to flip in the pan, and I didn’t like something about the herb mixture.
For the spinach, I sauteed some garlic, added the cranberries to warm them up, then removed the pan from heat and added the spinach and salt and pepper. Yummy.
- Pan-Roasted Black Cod with Herb Rub (Fast Fish, Hugh Carpenter, p. 26)
- Sourdough bread with Sauteed Garlic Butter (Fine Cooking #43, March 2001, p. 49)
- Wilted Spinach with Garlic and Dried Cranberries
Wine: Rosenblum 2001 RustRidge Chardonnay. Not bad for a Chard.
I’m surprised he said to flip the fish. You’re right, it’s too delicate. It all sounds yummy to me, though.
Luckily I had a big fat spatula, so that helped. But it was still falling apart when I flipped it. Then I had to flip it again to serve it!
with as rough as I am in the kitchen, cod has never worked for me. I love these potatoes:)
oops, meant to comment on the Fondantes with the roulades:D
Hehe. I was all – what potatoes? I like the flavor of the cod. It’s delicate, though.