Pan Seared Cod - March 16

Pan Seared Cod with Fresh Tomato Basil White Wine Sauce, Swiss Chard and Creamy Polenta

Sheet Pan Roasted Blueberry Crisp

It’s Spring! Spring season is my favorite cooking season. It’s when produce starts to come back to life and April and May gives us chefs all the specialty stuff: Morels, Fiddlehead Ferns, Fava Beans, Sunchokes, Spring Strawberries, Rhubarb, Artichokes are beautiful again, Fresh Peas, Apricots, and more. Most of these are items you won’t see outside the season, so be on the lookout! And if you want to know how to use any of these items you might not know about, please reach out.

We are also nearing the end of peak Cod season. Although you might be able to eat Cod all year, this is the Cod you want. Fresh Wild Cod will not be available after May.

And have you seen the Swiss Chard ? It’s big and beautiful so we’re taking advantage!

This dish combines my Northern and Southern Italian roots. A light flaky fish smothered in a fresh tomato white wine sauce with the rich creaminess of Polenta. This Sauce is so versatile, it’s also so good with pasta, chicken and or vegetables. I’ll teach you how to perfectly sear this delicate fish, and you’ll learn my trick to making instant polenta as silky as the real thing.

We’ll also make the quickest easiest Blueberry Crisp…emphasis on the crisp. This sheet pan dessert comes together in minutes, it’s a perfect balance of tart blueberry and caramelized crisp topping. It can be served over yogurt, ice cream or just eaten alone.

Grocery List:

These amounts are approximately for 2 people

Dessert easily serves four with leftovers

Olive Oil

Sea Salt

Pepper

Fish:

• Fresh Wild Cod - 1 lb for two people . If you have a choice, the thicker the better. These are generally middle pieces.
  
  
  

Sauce:

• 10 -12 oz grape tomatoes

• 1 bunch basil

• 3 garlic cloves

• 1/2 cup of white wine

• 1 lemon

• chili flake

Polenta:

• Tube polenta (this is the one that been cooked and packaged in a thick tube) It’s usually in the pasta isle or the produce section. It’s shelf stable so it may not be refrigerated. Most markets have this. If you can’t find it, a semi instant or instant dry polenta will work.

• 1 cup chicken or vegetable broth

• 1/2 cup of milk

• granulated garlic

• fresh Parmesan

• 3 Tbs cold butter

• 1 bunch Swiss chard

Blueberry Crisp:

• 12 oz blueberries - Fresh or frozen. If you’re using frozen, keep them frozen. Do not thaw.

• 1 1/2 cups oats

• 3/4 cup brown sugar

• 1 Tbs AP flour

• 1 Tbs corn starch ( or AP flour )

• 4 Tbs buter ( salted or unsalted )

• 1 lemon

• 1 Tbs vanilla

• Flaky Salt

• vanilla ice cream or plain Greek yogurt is optional

Equipment :

-a sharp knife

-cutting board

-medium saute pan for fish - I’m using a cast iron pan.

-1 medium pot for Swiss Chard

-1 med large pot for polenta (something you can wisk briskly in without spilling )

- sheet pan for dessert

-two medium mixing bowls

-wisk

-grater : one with larger holes to grate polenta and one fine grater for cheese

-tongs

-spatula