Cod Lyonnaise

Recipe courtesy of Daniel Boulud

Watch how to make this recipe.

Cod Lyonnaise

Name: Cod Lyonnaise
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 4 servings
Cuisine: french
Ingredients: 3 tablespoons extra-virgin olive oil; 1 1/2 pounds Yukon Gold potatoes, peeled and diced into 1/2-inch cubes; 1 1/2 pounds sweet onions, diced into 1/2-inch cubes; Salt and freshly ground pepper; 2 tablespoons red wine vinegar; 1 recipe Seared Cod, recipe follows; 6 sprigs flat-leaf parsley, leaves finely chopped; 1 tablespoon extra-virgin olive oil; 4 (6-ounce) center-cut cod fillets, skin left on; Salt and freshly ground black pepper; 4 cloves garlic, lightly crushed; 4 sprigs thyme; 1 tablespoon unsalted butter

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Level: Intermediate
Total: 50 min

Prep: 20 min
Cook: 30 min

Yield: 4 servings

Level: Intermediate
Total: 50 min

Prep: 20 min
Cook: 30 min

Yield: 4 servings

Ingredients

Lyonnaise Garnish:

3 tablespoons extra-virgin olive oil

1 1/2 pounds Yukon Gold potatoes, peeled and diced into 1/2-inch cubes

1 1/2 pounds sweet onions, diced into 1/2-inch cubes

Salt and freshly ground pepper

2 tablespoons red wine vinegar

1 recipe Seared Cod, recipe follows

6 sprigs flat-leaf parsley, leaves finely chopped

Seared Cod:

1 tablespoon extra-virgin olive oil

4 (6-ounce) center-cut cod fillets, skin left on

Salt and freshly ground black pepper

4 cloves garlic, lightly crushed

4 sprigs thyme

1 tablespoon unsalted butter

Directions

Make the Lyonnaise Garnish: Heat the olive oil in a large nonstick skillet over medium-high heat. Add the potatoes and cook, tossing, for 10 minutes. Add the onions, season with salt and pepper, and cook until the onions are translucent and the potatoes are tender, 5 to 10 minutes. Pour in the vinegar and cook until it has reduced to a glaze.
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.
Spoon the Lyonnaise garnish onto a serving platter, top with the seared cod, and sprinkle with parsley.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Daniel Boulud, Daniel's Dish: Entertaining at Home with a Four-Star Chef, Filipacchi Publications, 2003

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Lyonnaise Garnish:

Seared Cod:

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