Chef Eric Ripert's Cod Sauté

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is lower in saturated fat and provides healthy fats.

cod fillets

🥗Healthier: halibut

💰Cheaper: pollock

Pollock is often less expensive and still offers a mild flavor.

Heat olive oil in a Teflon pan until almost smoking.

Season cod fish with fine sea salt and black pepper, and optionally Pimientos Espelette for spiciness.

Add cod fish to the hot pan and cook for about 2-3 minutes until a nice crust forms.

Flip the fish and continue cooking on the other side.

In another pan, add vegetable oil and sauté pea shoots with garlic, ginger, soy sauce, and ponzu until just cooked.

Remove pea shoots from the pan and set aside.

Filter the chicken broth infused with ginger and shallots, then add shiitake mushrooms and scallions to the broth.

Check the cod fish for doneness using a needle; if warm, it's done.

Plate the cod fish on top of the pea shoots and pour the broth around the fish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens