Two-course Lunch Recipe
Choose one starter, one entrée.
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Ingredients
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Starter — Classic Caesar Salad
Entrée — Pan-Seared Cod with Lemon-Butter Sauce, Roasted Fingerling Potatoes & Sautéed Asparagus
Method
Starter — Classic Caesar Salad
Prep the lettuce
Wash the romaine thoroughly, dry in a salad spinner or with paper towels, then chop or tear into bite-sized pieces until you have about 6 cups. Chill in the fridge until ready to dress.
Make the dressing
In a medium bowl whisk together 3 tbs olive oil, 2 tbs mayonnaise, 1 tbs fresh lemon juice, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 1 minced garlic clove and 1 tsp anchovy paste (if using). Whisk until smooth. Stir in 1 oz grated Parmesan, then season with 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Taste and adjust lemon, salt or anchovy to preference.
Assemble the salad
Place the chilled romaine in a large bowl. Add the croutons (1 cup) and pour the dressing over the greens. Toss gently to coat evenly. Divide between two plates and finish with an extra sprinkle of grated Parmesan and a touch of black pepper.
Entrée — Pan-Seared Cod with Lemon-Butter Sauce, Roasted Fingerling Potatoes & Sautéed Asparagus
Roast the fingerling potatoes
Preheat oven to 425°F (220°C). Toss 1 lb fingerling potatoes with 1 tbsp olive oil, 1 tsp minced rosemary or thyme (optional), 1/2 tsp salt and 1/4 tsp black pepper. Spread in a single layer on a rimmed baking sheet. Roast for 20–25 minutes, turning once halfway through, until golden and tender. Keep warm.
Prepare the cod
Pat the 2 cod fillets dry with paper towels. Season both sides with 1 tsp salt and 1/2 tsp black pepper. Lightly dust each fillet with the 3 tbs all-purpose flour, shaking off excess.
Pan-sear the cod
Heat 2 tbs olive oil in a large nonstick or stainless-steel skillet over medium-high heat until shimmering. Add the cod fillets and cook without moving for 3–4 minutes, until the underside is golden. Carefully flip and add 1 tbs unsalted butter to the pan; spoon melted butter over the top while cooking for another 2–3 minutes, until the fish is opaque through the thickest part and flakes easily (internal ~145°F/63°C). Transfer fish to a warm plate and tent loosely with foil.
Make the lemon-butter sauce
Reduce heat to medium-low. In the same skillet add the remaining 2 tbs unsalted butter and the 2 tbs fresh lemon juice. Swirl to melt and scrape up any browned bits from the pan. Stir in 1 tsp lemon zest and 2 tbs chopped fresh parsley. Taste and season with a pinch of salt and pepper if needed. Remove from heat.
Sauté the asparagus
While the fish rests, heat a separate skillet over medium heat. Add a small drizzle of olive oil (use oil reserved as needed) and add the trimmed 8 asparagus spears and the 1 sliced garlic clove. Sauté for 3–5 minutes, tossing occasionally, until bright green and tender-crisp. Season with 1/4 tsp salt and 1/4 tsp black pepper.