COD WITH EARLY FALL VEGETABLES
Best of the Best Vol. 11
from the editors of Food & Wine
The Young Man & The Sea
David Pasternack & Ed Levine
In the fall, cod is at its firm-fleshed best, and when you combine the fish with some early fall vegetables the results are quite spectacular. This is an easy, versatile dish that's nevertheless worthy of being served to your family or company.
Serves 4
INGREDIENTS
• 2 small turnips, peeled
• 1 medium carrot, peeled
• 1 medium parsnip, peeled
• 1 small zucchini
• 1/4 cup extra-virgin olive oil
• Sea salt
• Freshly ground black pepper
• Four 6-ounce cod fillets, about 1¾ inches thick, skin on
• 1 cup Wondra* flour
• 3 tablespoons canola oil
DIRECTIONS
Preheat the oven to 350°F.
Cut all the vegetables into ¾-inch chunks. Place them on a baking sheet, pour the olive oil over, and season with 1 teaspoon each salt and pepper. Toss the vegetables to combine, then spread them into a single layer. Roast in the oven until the vegetables are very tender when pierced with the tip of a knife, about 45 minutes. Transfer to a serving platter and keep warm.
Raise the oven temperature to 400°F.
Dry the cod fillets with paper towels. Season the flour with salt and pepper, then lightly dredge the skin side of the cod fillets in it. Heat the canola oil in a large, preferably nonstick, ovenproof sauté pan until the oil is almost smoking. Add the fillets, skin side down, and sear for 4 minutes, until evenly browned. Turn and cook for 3 to 4 minutes more, then transfer to the hot oven. Continue cooking until the fish begins to flake when you press your finger into it, 4 to 5 minutes.
Serve the cod over the roasted vegetables family-style. Be sure to put a bottle of high-quality extra-virgin olive oil and a dish of sea salt on the table so diners can season their plates.
Editor's Note
*Wondra is a fine white flour favored by Southern cooks for thickening gravies. Here, it coats the fish lightly, without clumping, creating a crisp, golden crust when fried. Wondra is available at most supermarkets.
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