True Alaskan Cod With Creamy Yogurt Dill Sauce
This recipe features True Cod from Pacific Seafood. Sustainably caught in Alaska, Pacific Cod is mild flavored, tender white meat that is easy to prepare!
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Pan Fried Cod with Creamy Dill Sauce
Ingredients:
- ½ cup greek or dairy free yogurt
- 4 fronds dill, picked and chopped
- ½ small shallot (about ½ Tbsp), minced
- 2 cloves garlic, minced
- 1 lemon, zested and cut into wedges
- Salt and pepper, to taste
- 1 lb fresh cod fillets
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp coriander
- Olive oil, for frying
- 1 Tbsp butter, optional
Instructions:
- In a small bowl, whisk together yogurt, dill, shallot, garlic, lemon zest, and salt and pepper to taste. Add some water a little at a time until sauce reaches drizzling consistency.
- Pat cod fillets dry with paper towels or a clean lint free kitchen towel. Season with salt, pepper, and coriander.
- Heat olive oil in a large skillet over medium high. Cook fish 2-3 minutes on the first side, or until browned. Flip and add butter. Cook on the second side until done, about 2 more minutes. Fish should flake easily with a fork. Serve with dill sauce.
Serves 4
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Here’s the recipe for Rustic Ratatouille. And below are the ingredients.
The minimum weight for purchase on LifeCart is .25lb, and some of the ingredients (like garlic and olive oil) weigh much less than that. I’ve also rounded to the nearest quarter lb on all of the produce. For items sold by the each, I didn’t include weights, except for the cherry tomatoes… depending on time of year, we sell them by the each or weighed (also, if someone wants to sub regular tomatoes).
- 2 Tbsp olive oil
- 1 eggplant (.75 lb)
- 2 small zucchini (.5 lb)
- 1 red bell pepper (.5 lb)
- 1 pint cherry tomatoes (.75 lb)
- ½ tsp kosher salt
- ¼ tsp black pepper
- 1 yellow onion, chopped (.75 lb)
- 4 cloves garlic, minced (.25 lb)
- Basil, ½ bunch, chopped
- Salt and pepper, to taste
- Hot cooked pasta or polenta
- 2 Tbsp olive oil
- 1 eggplant (.75 lb)
- 2 small zucchini (.5 lb)
- 1 red bell pepper (.5 lb)
- 1 pint cherry tomatoes (.75 lb)
- ½ tsp kosher salt
- ¼ tsp black pepper
- 1 yellow onion, chopped (.75 lb)
- 4 cloves garlic, minced (.25 lb)
- Basil, ½ bunch, chopped
- Salt and pepper, to taste
- Hot cooked pasta or polenta
Instructions:
- Preheat the oven to 425°F. Line a large rimmed baking sheet with foil or a silicone mat.
- Cut eggplant, zucchini, and bell peppers into chunks. Place in a bowl with whole cherry tomatoes. Toss with 1 ½ Tbsp of the olive oil, kosher salt, and pepper. Spread out in a single layer on the prepared baking sheet. Roast for 20 minutes, or until veggies are tender.
- Heat remaining ½ Tbsp olive oil in a heavy bottomed, oven going pot over medium heat. Cook onions until softened and translucent, about 5 minutes. Add the garlic, cook for an additional minute. Add roasted veggies to the pot and mix everything together. Gently smash the tomatoes with the back of a spoon to release juices.
- Reduce the oven temperature to 375°F. Bake the ratatouille for 30 minutes. Stir in the chopped basil, and serve with crusty bread, or over hot cooked pasta or polenta.
Serves 2-3
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