ATLANTIC COD Recipe

Season and sear cod

Pat the cod fillets dry with paper towels. Season both sides with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Heat 2 tbs olive oil in a large nonstick or stainless steel skillet over medium-high heat until shimmering. Add the cod fillets and sear 3 minutes on the first side without moving, until golden. Flip and add 1 tbs unsalted butter; spoon melted butter over the fillets while cooking the second side 2–3 minutes more, until opaque and just cooked through (internal temp ~135–140°F / 57–60°C). Remove cod to a warm plate and tent loosely with foil to rest.

Warm lobster meat

In the same skillet used for the fish (reduce heat to medium), add remaining 1 tbs butter and briefly sauté the chopped cooked lobster meat 1 minute just to warm and pick up pan flavor. Season lobster with a small pinch of salt and pepper. Transfer warmed lobster to a small bowl and keep warm.

Bring a large pot of lightly salted water to a simmer. Add gnocchi and cook until they float and are tender, 2–3 minutes for fresh/refrigerated gnocchi. Use a slotted spoon to transfer gnocchi to a bowl and reserve 1/4 cup of the cooking water.

While gnocchi cook, heat 1 tbs extra virgin olive oil in a sauté pan over medium heat. Add 1 large minced shallot and cook 1–2 minutes until softened. Add 1 clove minced garlic and cook 30 seconds until fragrant. Add the peas and 1/2 cup stock, bring to a gentle simmer and cook 2 minutes until peas are bright and just tender. Season with 1/2 tsp salt and 1/4 tsp pepper.

Add the cooked gnocchi to the pan with peas. Toss gently to combine, adding up to the reserved 1/4 cup cooking water a tablespoon at a time if the pan seems dry. Cook together 1–2 minutes to let flavors marry. Taste and adjust seasoning.

Fold in the warmed lobster meat with the gnocchi and peas, stirring gently to distribute lobster without breaking it up.

In a small saucepan over medium heat, add the 1/4 cup dry white wine and 1/2 minced shallot. Bring to a simmer and reduce by about half, 2–3 minutes, to concentrate flavor.

Lower heat to medium-low and whisk in 2 tbs fresh lemon juice. Remove pan from heat and whisk in the cold cubed butter, a few pieces at a time, allowing each addition to emulsify into a glossy sauce. If sauce becomes too cool to emulsify, return to very low heat briefly but do not boil. Season with 1/4 tsp salt, 1/8 tsp pepper and 1 tsp chopped parsley. Keep warm.

Portion the gnocchi, peas and lobster into four warm shallow bowls (about 1/4 of the mixture per plate). Place a seared cod fillet atop each portion.

Spoon 1 to 2 tbs of the lemon jus around and lightly over the cod (reserve a little jus for guests who want more). Sprinkle 1 tsp lemon zest over each dish and garnish with 1/2 tbs microgreens or chopped parsley per plate.

Serve immediately while hot.