Monday, October 17, 2016

Asiago Cod with Chardonnay Sauce

My husband said this was the best fish he ever had, my son loved it as well and my Foodie brother said it was 5 🌟 star restaurant quality.

Ingredients For the Sauce
2 Tablespoons evoo
1 pint cherry tomatoes, cut in half
1/2 teaspoon freshly ground sea salt
1/4 teaspoon freshly ground black pepper
Pinch of red pepper flakes, or to taste
1/8 cup roasted garlic herb butter, recipe follows
1 mini bottle Sutter Home Chardonnay, they come in a 4 pack
Juice from half a large lemon
Zest of a large lemon

Instructions For the Sauce:
Heat oil in a large saute pan over medium heat. Add the sliced tomatoes skin side down, season with salt, pepper and red pepper flakes. Saute, stirring occasionally, until they're soft but still hold their shape, about 12 minutes. 
Add the garlic butter then pour in the wine, stir, allow the mixture to come to a light simmer. Stir in lemon juice and lemon zest, cook for 2 minutes. Transfer the sauce into a bowl, set aside until needed.

Ingredients For the Fish:
Old Bay, to taste 
8 cod fillets, 6 oz each, rinse and pat dry
1/8 cup roasted garlic herb butter, recipe follows
1 Tablespoon Freshly minced Parsley
1/4 cup freshly grated Asiago cheese, I use a zester

Instructions For the Fish:
Preheat oven to 400° F.
Heat oil in a large saute pan over medium heat. Spread garlic butter on the top side of each piece of fish, season both sides with old bay. Place the fish in the hot oil, cook until golden brown, about 4 to 5 minutes per side. 
Carefully flip the fish over then place the fish in a preheated and oiled oven safe dish, top with freshly grated Asiago cheese and freshly minced parsley.
Place the fish in the oven to continue cooking the fish for another 5 minutes, or until it's cooked throughout.
To plate
Place a piece of fish on the plate, top with tomatoes and a drizzle of the wine sauce. 
Pour remaining wine sauce into individual shallow bowls for dipping fresh baked dinner rolls in. Serve fish and sauce while hot.

Roasted Garlic Herb Butter
1 large garlic bulb 
1 stick salted Butter, room temperature
Freshly minced Oregano, to taste 
Fresh minced Parsley, to taste 
Fresh minced Rosemary, to taste 
Fresh minced Thyme, to taste 
Freshly ground black pepper, to taste 
Garlic powder, to taste
Pinch granulated sugar

Note: I use a palm full of each freshly minced herb.

Instructions For Roasted Garlic Herb Butter:
Preheat oven to 350° F.
Cut the top of the garlic bulb then place in a small oven safe dish with lid, drizzle evoo over the garlic bulb then season with salt and black pepper. Bake for 1 hour. Allow to cool, mash then add to butter and herb mixture.
Combine all ingredients.