Cast Iron Skillet-Seared Cod with Mushrooms
Description
Ingredients
2 fillets of cod
5 tablespoons of olive oil
6 cippolline onions, peeled
8-12 small crimini mushrooms
salt and pepper, to taste
1/2 cup of good sherry vinegar
few springs of fresh thyme
5 tablespoons of olive oil
6 cippolline onions, peeled
8-12 small crimini mushrooms
salt and pepper, to taste
1/2 cup of good sherry vinegar
few springs of fresh thyme
Instructions
1. Preheat the oven to 400 degrees F and heat 3 tablespoons of olive oil in a cast-iron skillet over medium-high heat.
2. Cut the larger onions in half, then add the onions and mushrooms to the skillet, seasoning with salt and pepper. Saute for about five minute, shaking the pan and stirring them around with a spatula until nicely browned.
3. Reduce the heat and continue to stir them around until softened. Add the sherry vinegar, scraping up any bits, and letting it cook down for about a minute. Pour the pan juices, onions and mushrooms into a bowl and set aside.
4. Let the skillet cool a bit, and wipe it down with paper towels.
5. Season the cod fillets with salt and pepper, and drizzle with olive oil.
6. Drizzle a bit of olive oil into the skillet and bring it back to high heat. Add in the cod, searing it for about 2 minutes (because we used thinner fillets, we didn't need long to brown them a bit).
7. Flip the fish (don't worry if it breaks) and add in the onions, mushrooms and pan juices--arranging them around the fillets. Scatter the thyme springs on top.
8. Throw the skillet into the oven and let roast for approximately 5-6 minutes. The fish will cook very fast, so watch carefully!
2. Cut the larger onions in half, then add the onions and mushrooms to the skillet, seasoning with salt and pepper. Saute for about five minute, shaking the pan and stirring them around with a spatula until nicely browned.
3. Reduce the heat and continue to stir them around until softened. Add the sherry vinegar, scraping up any bits, and letting it cook down for about a minute. Pour the pan juices, onions and mushrooms into a bowl and set aside.
4. Let the skillet cool a bit, and wipe it down with paper towels.
5. Season the cod fillets with salt and pepper, and drizzle with olive oil.
6. Drizzle a bit of olive oil into the skillet and bring it back to high heat. Add in the cod, searing it for about 2 minutes (because we used thinner fillets, we didn't need long to brown them a bit).
7. Flip the fish (don't worry if it breaks) and add in the onions, mushrooms and pan juices--arranging them around the fillets. Scatter the thyme springs on top.
8. Throw the skillet into the oven and let roast for approximately 5-6 minutes. The fish will cook very fast, so watch carefully!
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