Quick-Braised Cod With Herbed Yoghurt

Quick-braised cod with herbed yoghurt.There are “fishy” fish, and then there are non-fishy fish. And with its mild, milky flesh, cod is one of the least fishy of them all. (Andrew Scrivani/The New York Times) -

Quick-braised cod with herbed yoghurt.There are “fishy” fish, and then there are non-fishy fish. And with its mild, milky flesh, cod is one of the least fishy of them all. (Andrew Scrivani/The New York Times) -

Published Jan 12, 2018

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Quick-Braised Cod With Herbed Yoghurt

(Serves 4)

There are “fishy” fish, and then there are non-fishy fish. And with its mild, milky flesh, cod is one of the least fishy of them all. Another mild fish — hake, flounder or sea bass — will keep the gentle spirit of the recipe intact. If using Greek yogurt, thin it out with a little milk or water. Sheep’s milk yogurt, if you can get it, has an especially nice tang in this recipe.

Ingredients 

4 cod or hake fillets

Salt and freshly ground black pepper, to taste

2 tablespoons unsalted butter

1 tablespoon extra-virgin olive oil, more as needed

1 large shallot or 1/4 of a red onion, thinly sliced

5 sprigs thyme

1/4 cup dry white wine

1/3 cup plain yoghurt (see Note)

2 tablespoons minced fresh dill, parsley or cilantro, more for serving

1 small clove garlic, finely grated or minced

Flaky sea salt, for serving (optional)

Method

Season fish with salt and pepper and set aside.

In a large skillet with a lid, melt butter in olive oil over medium heat. 

Add shallot, thyme and a pinch of salt and pepper and cook until golden, about 3 minutes. 

Add wine and cook until slightly thickened and shallot is soft, about 2 minutes longer.

Add cod to pan, spoon some of the shallots over top of fish and cover pan. 

Reduce heat as needed; the liquid should be at a simmer, not a boil. 

Cook until fillets are just opaque, 2 to 4 minutes.

Meanwhile, in a small bowl mix together yoghurt, dill, garlic, and salt and pepper to taste.

Serve the cod immediately, topped with shallots, yoghurt sauce and dill. 

Drizzle everything with a little more olive oil, and sprinkle with flaky salt and more pepper.

The New York Times 

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