When life get a little complicated, a simple fresh white fish will normally clear the palate. Nigella Lawson recently published a delightful recipe for cod with toasted almonds in the New York Times.
When cooking fish, we prefer to keep it simple. Frankly, a grilled fish with olive oil, salt and pepper to taste and, perhaps, a little lemon juice is all that you need AS LONG AS THE FISH IS FRESH.
If you find that the fish section at your local supermarket smells like iodine, give the fish a pass. Today, most fish is flash frozen, but it you happen to find a reputable fishmonger, do check in occasionally for the daily catch specials. Fresh fish, particularly local cod is wonderful. Alternatively, you may need to settle for frozen fish.
Fish with Toasted Almonds by Nigella Lawson
- ½ cup sliced almonds
- 3 tablespoons butter
- 2 teaspoons olive oil
- 4 6-ounce cod fillets or any other meaty white fish, with skin
- Salt and freshly ground black pepper
- Juice of 1 lemon
- 1 cup flat-leaf parsley leaves chopped
- Place a large dry nonstick skillet over medium heat, and add almonds. Stir constantly until they are tinged with color. Take from heat, and transfer to a bowl to cool.
- Place the same pan over medium heat, and add butter and olive oil. When both begin to bubble, add cod fillets skin side up. Season well with salt and pepper. Brown fish until opaque all the way through, turning once, 3 to 4 minutes a side. Transfer fish to a warm serving plate, skin side down.
- Reduce heat under pan to low, and add lemon juice. Stir to blend with butter and oil, then pour this sauce over fillets. Scatter parsley over cod, and scatter with toasted almonds. Serve immediately.