Name: Seared, Roasted Cod with Shiitakes, Scallions, and Grapes
Ingredients: 3 tablespoons extra-virgin olive oil, divided; Freshly ground black pepper; ¼ cup finely chopped scallion, mostly white parts, plus thin slices, for garnish; ⅓ cup seedless green or red grapes, cut in half or sliced, if very large; ¾ cup panko; ¼ cup dry white wine; 4 ounces shiitake mushrooms, stems removed, wiped, and cut into ½-inch slices; 2 tablespoons heavy or light cream; 1−1½ tablespoons minced gherkins or very small capers; 1 teaspoon fresh thyme leaves; 2 thick (5−6 ounces each) skinless cod fillets, blotted dry with paper towels; Salt

Preparation info

Difficulty
Medium

Appears in

Cast-Iron Cooking for Two

By Joanna Pruess

Published 2019

About

One day I wanted to buy halibut, but it was so expensive I opted for cod, a fish I often considered boring. Aside from its reasonable price, however, I discovered that it can be successfully cooked in many ways, especially if you buy fish that hasn’t been frozen so it’s less likely to fall apart. In this dressed-up but easy recipe, once the flesh side is seared on the stovetop, the fillets are turned and oven-roasted into a beautifully moist, flavorful piece of fish.

The mild taste