Name: Pan-Roasted Cod with Cilantro Chimichurri
Total time: 45 min
Yield: Serves 4
Ingredients: 2 tablespoons hot water; 2 tablespoons red wine vinegar; 1 teaspoon dried oregano; ½ cup minced fresh parsley; ¼ cup minced fresh cilantro; 3 garlic cloves, minced; ½ teaspoon table salt; ¼ teaspoon red pepper flakes; ¼ cup extra-virgin olive oil; 4 (6- to 8-ounce) skinless cod fillets, 1 inch thick; ½ teaspoon table salt; ¼ teaspoon pepper; 1 tablespoon avocado oil (or extra-virgin olive oil)

Why This Recipe Works

For a cooking method that reliably turned out delicious, flaky white fish fillets, we used a common technique borrowed from professional kitchens: Sear the fillets in a hot skillet, flip, and transfer the skillet to the oven to continue cooking rather than finishing on the stove. A well-browned crust appeared in around a minute, giving the interior time to turn succulent in the oven. A cilantro chimichurri brought lovely herbaceous flavor to the dish and was easy to make by simply stirring the ingredients together.

Before You Begin

Black sea bass, haddock, hake, or pollock can be substituted for the cod.

Instructions

for the cilantro chimichurri

Combine 2 tablespoons hot water, 2 tablespoons red wine vinegar, and 1 teaspoon dried oregano in bowl; let stand for 5 minutes. Add ½ cup minced fresh parsley, ¼ cup minced fresh cilantro, 3 minced garlic cloves, ½ teaspoon table salt, and ¼ teaspoon red pepper flakes and stir to combine. Whisk in ¼ cup extra-virgin olive oil until incorporated.

for the cod

Adjust oven rack to middle position and heat oven to 425 degrees. Pat 4 (6- to 8-ounce) skinless cod fillets dry with paper towels and sprinkle with ½ teaspoon table salt and ¼ teaspoon pepper.

Heat 1 tablespoon avocado oil (or extra-virgin olive oil) in 12-inch ovensafe nonstick skillet over medium-high heat until just smoking. Lay fillets in skillet and, using spatula, lightly press fillets for 20 to 30 seconds to ensure even contact with skillet. Cook until browned on first side, 1 to 2 minutes.

Using 2 spatulas, flip fillets, then transfer skillet to oven. Roast until fish flakes apart when gently prodded with paring knife and registers 135 degrees, 7 to 10 minutes. Transfer cod to platter and serve with chimichurri.