Every staffer at BA has a recipe that they may be maximum associated with. Alex Delany loves these sambal skewers. Emily Schultz makes Healthyish’s yogurt flatbread on the reg. When I consider Christina Chaney, I consider this steamed fish. Carey Polis loves this sausage, veggies, and beans pasta. Me? It is, sincerely, this clean cod recipe: Slow-Cooked White Fish with Charred Cabbage.
“Oh, you added on your cod thing,” is a comment I get from nosy coworkers as a minimum once a week as I take a seat down with my lunch. Because yes, I make this recipe, which was at the beginning advanced by using Andy Baraghani for Healthyish’s Feel Good Food Plan, approximately that regularly. But that’s because this recipe is highly adaptable, amazing simple (simplest seven elements!), and precisely what I crave on a Monday after I spent the weekend consuming regardless of the contrary of “Feel Good Food” is.
First, there’s the “gradual-cooked” cod. I used citation marks there because I don’t want to lose you with that term. When it involves a firm, white fish like cod, slow-cooked truly means 15 minutes within the oven. Easy! Rub the filet with olive oil, zest some grapefruit on a pinnacle, season with salt then throw it inside the oven. The stop end result is a perfectly-flaky, bright-tasting piece of fish.
Next, the charred cabbage. Which is 100 percent my favorite way to cook dinner cabbage? You tear about 1 / 4 of a head of the inexperienced stuff (I’ve tried using crimson here, it’s no longer as correct) into pieces and cook dinner in a pan over medium-high warmth. Do! Not! Move! Them! The intention here is to sincerely get proper color on every ripped piece. Stir for a 2nd, season, after which let them sit down a little longer. Et voilà: tremendous flavorful, sorta-smoky cabbage that most effective took five minutes to make. Add it on your plate. Top with some grapefruit rounds. Add the flaked cod. Drizzle the entirety with olive oil. Crack lots of clean pepper. And that’s it! Extreme infomercial voice: But wait! There’s greater!
Since I make this aspect every rattling week I’ve attempted out an entire lot of adjustments and swaps. I pretty a whole lot usually add torn Castelvetrano olives, cilantro, and a sprinkle of Aleppo pepper. When the shop simplest has sad-looking cod, I’ll switch in a handsome hunk of salmon. I’ve also been recognized to char some shishito peppers before the cabbage after I’m feeling spicy-ish. So many options! If I became doing a TED Talk, I’d say some inspirational line about how the opportunities are limitless with this perfect recipe, and it’s up to you to take gain of them. But I’m no longer. I’m just right here writing about the Cod Thing. My Cod Thing.