Serves: 2
INGREDIENTS
- 4 wild-caught codfish fillets
- 4 tablespoons Fairway Extra Virgin Olive Oil
- 1 medium onion, finely minced
- 4 cloves garlic, peeled and minced
- 8oz pancetta, rough diced
- ½ pint cherry tomatoes
- ¼ cup fresh rough-chopped rosemary, thyme and chervil approx
- ½ cup wine for deglazing (may need more to produce enough sauce)
- 2 tablespoons butter
- Fairway Sea Salt and Fairway Tellicherry Pepper to taste
DIRECTIONS
- Heat the Fairway EVOO in a large sauté pan.
- Sear one side of codfish fillets until golden and then flip them over and cook the other tide until golden.
You may need to do this in batches depending on the size of your pan so as not to "steam" the fillets from overcrowding. - Transfer the fillets to a plate and keep them covered and warm.
- Add the onion and garlic to the pan. Cook uncovered until golden, tender and translucent.
- Add the pancetta. Do not brown it like bacon; pancetta should remain soft.
- Now add the cherry tomatoes, herbs and wine.
- Return the cod to pan and heat it through.
- Monté au beurre. Or, in English, finish the dish with butter.
- Add salt and pepper to taste.
- Plate the fillets and spoon the sauce, tomato and pancetta-herb mix over them.
Chef’s Note: This preparation method works well with just about all seafood varieties.
