Pacific Cod Meunière. To thaw slowly, remove your fish from packaging and place in the fridge overnight. Then remove from packaging and proceed with the recipe. What to serve this Fish Dinner with.
I came across some extremely fresh pacific cod on sale!
So I decided to make meunière tonight!
The cuts are thin, so this cooking time should be sufficient.
You can cook Pacific Cod Meunière using 9 ingredients and 11 steps. Here is how you cook it.
Ingredients of Pacific Cod Meunière
- You need 2 of cuts of Pacific cod fillet.
- It's 1 of Salt and pepper.
- Prepare 1 of Plain flour (enough to lightly coat the fish fillets).
- Prepare 1 tbsp of Vegetable oil.
- It's 1/2 tbsp of Olive oil.
- Prepare 1 dash of less than a tablespoon White wine.
- You need 10 grams of Butter.
- Prepare 1/6 slice of Lemon.
- It's 1 dash of Salt.
If possible, buy wild Pacific sole. Sole Meunière is the incomparable yet simple dish that led Julia Child to her everlasting adoration of French Cuisine. It is made with the light and flakey Pacific Dover Sole fish in a simple flour rub and butter pan-fry, topped with a pan dripping and lemon sauce. So I decided to make meunière tonight!
Pacific Cod Meunière step by step
- Prepare the ingredients. Cut the pacific cod slices in half..
- Lightly sprinkle both sides with salt and pepper right before sautéing..
- Lightly coat both sides in flour..
- Add vegetable oil and olive oil to a frying pan and warm up over a medium heat..
- Line up the pacific cod....
- Cover with a lid, and cook for about 2 minutes..
- Flip it over once it has browned (like shown in the photo) and cook for about 30 more seconds..
- Add in white wine, butter, and squeezed lemon. Shake the frying pan while the alcohol boils off, to coat the pacific cod in the lemon-butter sauce....
- Lightly season with salt, and it is done once it looks like as shown in the photo!.
- This photo shows the fish served with a mixed baby leaf green salad dressed in olive oil/salt-n-pepper topped with ham and sliced onion, and leftover ratatouille..
- I served it with cubed cheese and steamed broccoli in a garlic sauce, and tonight I enjoyed these dishes with some beer and white wine..
The cuts are thin, so this cooking time should be sufficient. Keep it on standby in the fridge! Pacific cod's flesh is firmer than that of other white fish. The sustainability and versatility of this fish have made it a popular ingredient in myriad cuisines. Its high moisture content makes it easier to prepare and cook than the Atlantic variety.
