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This stovetop glazed cod is sophisticated enough for Shabbat, yet simple enough for a weeknight. Delicious, light, and zesty.
4 cod fillets, 3/4-inch thick
3 teaspoons salt, divided
1/4 teaspoon plus 1/8 teaspoon black pepper
1/3 cup flour
2 tablespoons olive oil
2 tablespoons margarine
1/4 cup finely chopped scallions
8 ounces mushrooms, sliced
1/3 cup Baron Herzog Chenin Blanc or other white wine
1 cup orange juice
1 tablespoon chopped dill or 3 cubes Dorot Gardens Frozen Dill
1/2 teaspoon grated orange peel
1 tablespoon Gefen Cornstarch, diluted in 1/4 cup water
Sprinkle cod with half a teaspoon salt and a quarter teaspoon pepper. Place the flour in a small bowl, and dip both sides of the fillets in flour, shaking off excess.
Heat oil in large skillet until hot. Cook cod for five to eight minutes on both sides, until fish flakes easily. Set aside on platter.
Melt margarine in a large saucepan over low heat. Add scallions, mushrooms, and remaining salt and pepper; cook for three minutes or until tender, stirring occasionally.
Increase heat; add wine. Boil for three to five minutes or until reduced to almost half the amount.
Add orange juice and bring to boil. Add dill, orange peel, and cornstarch-water mixture. Bring to a boil again until sauce thickens.
Serve sauce over fish.
Photography and Styling by Chavi Feldman
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