Total Time: 30 minutes Serves: 4
¼ cup olive oil
3 tablespoons fresh lime juice
2 tablespoons soy sauce
1 tablespoon fresh grated ginger
1 teaspoon plus 1 small shallot, minced
3 tablespoons canola oil
8 cups mustard greens, stems removed, torn into rough pieces
2 cloves garlic, minced
1 tablespoon butter
Fine sea salt
4 (6-ounce) cod fillets (about 1½ inches thick)
Freshly ground black pepper
What To Do
1. Preheat the oven to 350 degrees. Meanwhile, make vinaigrette: Whisk olive oil together with lime juice, soy sauce, ginger and 1 teaspoon minced shallot until thoroughly combined. Set aside.
2. Make mustard greens: Heat 1 tablespoon canola oil in a large sauté pan over high heat. Add greens and cook, tossing, until wilted, about 2 minutes. Add garlic, small minced shallot and butter to pan. Sauté until aromatics soften, 2-3 minutes. If pan looks dry at any point, add a small splash of water. Once greens are tender and brightly colored, after about 5 minutes total, season with salt to taste. Set greens aside and keep warm.
3. Make fish: Set a large ovenproof sauté pan over medium heat. Pat cod dry and lightly season with salt and pepper. Pour remaining canola oil into the pan, and once oil begins to shimmer, lay the fillets, flat-sides down, into the hot pan. Once a thick golden crust forms on underside of cod, after about 5 minutes, transfer pan to oven. Roast until fish turns white all the way through, about 4 minutes.
4. Remove pan from oven and, securing the top of each fillet with your hand and the bottom with a fish spatula, gently flip fillets. Return pan to oven and roast fish 1 minute more.
5. To serve, divide mustard greens among four plates. Top greens with cod fillets. Whisk vinaigrette once more and spoon it around greens. Serve immediately.
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