Normas 30 Minute Maple Dijon Cod Recipes

COD DIJONNAISE

Steps:

• Make the Dijonnaise Garnish: Bring a large pot of salted water to a boil. Add the carrots and cook for 5 minutes. Add the spinach and cook for 1 minute more; drain well and squeeze the excess water from the spinach. Melt the butter in a large skillet over medium heat. Add the carrots and spinach and season with salt and pepper. Cook until well coated with the butter. Spoon onto a serving platter and keep warm.
• Make the Seared Cod: Heat the olive oil in a nonstick skillet over medium-high heat. Season the fillets with salt and pepper and slip them into the pan, skin side down, along with the garlic and thyme. Sear the fillets for 3 minutes, turn them over and cook for 3 minutes more. Reduce the heat to medium, add the butter and cook another 3 minutes, or until the fish is opaque, moist and lightly firm when pressed.
• Preheat the broiler.
• Place the seared cod in a foil lined broiler pan. Spread the mustard evenly over the fillets. Mix together the bread crumbs, chives, and olive oil and pat evenly over the fish. Broil just until the crumbs are golden brown.
• Spoon the Dijonnaise Garnish onto a serving platter, top with the cod, and sprinkle with parsley.

NORMA'S 30 MINUTE MAPLE-DIJON COD

Steps:

• 1. In a small non stick skillet, heat 2 teaspoon of oil on medium low heat.
• 2. Add mustard seeds and stir to coat. Cover and cook until seeds begin to pop, about 6 minutes.
• 3. Turn off heat and let sit, covered until popping stops, about 2 minutes.
• 4. Remove cover and stir in dijon mustard, maple syrup, vinegar, salt and pepper and set aside.
• 5. Adjust 1 oven rack 3 to 4 inches from elements and preheat broiler to high.
• 6. Line a large baking sheet with foil and arrange cod on baking sheet in a single layer.
• 7. Spoon on dijon mixture over top of cod.
• 8. Transfer to top rack and broil until cooked throught and flakes easily when tested with a fork, about 8 minutes. Watch not to burn. (I turned broiler down to low heat at the end)
• 9. Remove from oven and cover loosely with foil to keep warm.
• 10. Heat a large nonstick skillet on medium high and add remaining 2 teaspoons of oil.
• 11. Add greem onions and sauce, stirring occasionally for 1 minute.
• 12. Add spinach and cook until just wilted, about 2 minutes. Season with additional salt and pepper.
• 13. Remove from heat and spoon spinach onto serving plates and top with cod, dividing evenly.