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31 Comments
Tucker &.
August 11, 2015
I love the simplicity of this recipe. It can move in different directions or just be. In Maine this week where the haddock and cod could not be fresher. Total bliss :-)
toddnyc
May 22, 2015
We always have dry vermouth around so I use that. It's great for steaming mussels too.
Mark D.
April 7, 2014
Mark Ford
I'm fortunate to not only to be retired but live near the ocean in Mexico. Besides having just caught fish the secret is let your imagination rule the preparation and don't over cook it!!
I'm fortunate to not only to be retired but live near the ocean in Mexico. Besides having just caught fish the secret is let your imagination rule the preparation and don't over cook it!!
Diane P.
April 6, 2014
I made this with cod and a very modest Amontillado; we loved the simplicity of it. Served it with oven-browned potatoes--and I agree that a grain would be best, to soak up the sauce--and green beans topped with toasted hazelnuts, to pick up the nuttiness of the sherry.
Regine
April 3, 2014
Nice recipe. Just made it for dinner. Used dry white wine as I did not have sherry and also added 1 garlic clove thinly sliced. Excellent. It is like a cross between fish and courtbouillon due to the liquidy sauce. Sauce was ultra tasty. Served wlth couscous.
Kari- L.
April 3, 2014
What I love about fish, is that it's quick and simple to cook and I'm thrilled to learn a new fish recipe!
Umara A.
April 3, 2014
What can I substitute for Sherry or wine? awesome recipe!!
Kristen M.
April 3, 2014
Maybe some broth for moisture and flavor (chicken, fish or vegetable -- homemade would be best here) with lemon juice for acidity?
choclinda
April 3, 2014
I have always made fish this way. However, it's very hard to get fresh fish in Vermont. Everything is shipped in frozen. I was born and raised in South Africa. When in Cape Town we'd go down to the docks and wait for the fishermen to sail in.
There is nothing like freshly caught fish. Unfortunately that's just the way it is.
There is nothing like freshly caught fish. Unfortunately that's just the way it is.
Kirsten
April 3, 2014
Any recommendations for good accompaniments to this delicious fish?
Kristen M.
April 3, 2014
Here's what I just suggested to someone over on the recipe page -- I'll share it here too: I think a whole grain like farro would be a great destination for some of those buttery juices, plus it would be a nice texture and color contrast to the fish. I'd also add roasted carrots and/or some sort of greens or salad. Or asparagus!
kvass2
April 3, 2014
Just a small comment -- I would use two pans where he uses one because the results with less crowding are quite significant. Otherwise good recipe.
Donna
April 2, 2014
Kudos to Peterson's book, although this is very simple but delicious. Peterson's book is the "fish bible".
karmaya
April 2, 2014
afew nights ago i did almost the same using line caught cod: 1" thick pieces of cod, salt, pepper, a bit of minced garlic & capers, buttered pan-toasted breadcrumbs, some white wine in pan, baked 10 minutes in 350 oven. wonderful.
Steve B.
April 2, 2014
C'mon Food52...I'm sorry to strike a discouraging note here, but this seems like a rather prosaic preparation to me.
EmilyC
April 2, 2014
This looks really good and easy enough to pull off on a weeknight (and agree that it's dinner party worthy) -- thanks for sharing it cookbookchick and Kristen!
Stubor
April 2, 2014
An excellent example of the K.I.S.S. principle, and its corollary, "if it ain't broke, don't fix it."
Barbara M.
April 2, 2014
Will the sauce cook off the wine in 12 minutes? I have a 2 year old grandchild...
dianna
April 2, 2014
Thank you for this simple and easy recipe. I'm trying it tomorrow night as it looks delicious. that's all.
dinner A.
April 2, 2014
Kristin, I very much appreciate that you mention dilemmas about sustainable seafood in this article (and the recipe looks wonderful!), but I’m concerned that your suggestions of how to buy seafood responsibly aren’t accurate. Unfortunately, although many fishmongers are great at recommending what's fresh and in season, many fewer of them are knowledgeable about which species are fished in way that won't deplete those species and the environment they live in. The specific fish mentioned as possibilities for this recipe are a very mixed bag -- some of the most common sources of these fish are from very depleted stocks and/or from destructive fishing methods.
As a tool for choosing sustainable fish and seafood, I strongly recommend the Seafood Watch guides, created by the Monterey Bay Aquarium. They are quick and easy to use, as well as quite comprehensive, available via a mobile app, web interface, or printable documents.: http://www.seafoodwatch.org/cr/cr_seafoodwatch/sfw_recommendations.aspx
As a tool for choosing sustainable fish and seafood, I strongly recommend the Seafood Watch guides, created by the Monterey Bay Aquarium. They are quick and easy to use, as well as quite comprehensive, available via a mobile app, web interface, or printable documents.: http://www.seafoodwatch.org/cr/cr_seafoodwatch/sfw_recommendations.aspx
Kristen M.
April 2, 2014
dinner at ten, thank you for bringing this up -- I did check Seafood Watch for the scrod alternatives recommended by Peterson, and all had a good alternative to best choice option. I just updated the post to include resource recommendations from Paul Greenberg to help find the most responsibly caught fish, so that readers can do the same.
dinner A.
April 2, 2014
Thanks so much for adding those links, Kristen! I've found them to be so helpful in choosing what fish to eat.
healthierkitchen
April 2, 2014
sometimes the simplest recipes are the best!
I_Fortuna
April 2, 2014
I agree, why not enjoy the simple flavors presented here. SO what if it is "prosaic"? If fancy is what you want look elswhere I say.
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