Garlic Butter Cod Fish Recipe
© Photo by Primavera Kitchen
INGREDIENTS:
- Cod fish fillets – This is an affordable white fish that takes on the flavors it’s cooked with. Haddock, Pollack, or Mahi Mahi would make great substitutes.
- Olive oil – Or use another neutral cooking oil with a high smoke point like vegetable, avocado, or safflower oil.
- Spices: garlic powder, onion powder, paprika, black pepper
- Unsalted butter
- Garlic Lemon zest
- Green onions, for garnish
DIRECTIONS:
Season the fish
- Pat the fish dry with a paper towel so the seasonings adhere better to the surface. It will also help the fish crisp on the outside when seared.
- Season both sides of the cod fillets with the spices. It may help to mix them together in a small bowl first to get even coverage.
Cook
- Next, sear the fish on both sides in hot oil.
- Continue cooking until the fish flakes apart, flipping again halfway through.
- Melt the butter in the pan with garlic and lemon zest. Coat the fish in the garlic butter.
Garnish and serve
- Remove the pan from heat and transfer the fish to a serving dish.
- Then, sprinkle chopped green onions over the top and serve with your favorite sides.
© Recipe courtesy of Olivia of Primavera Kitchen
FEBRUARY WINE CLUB:
Martellotto Winery
M by Martellotto
Sta. Rita Hills, California
SILKY WINE STYLE
“A Chardonnay lover’s Chardonnay. Sourced from the Spear Vineyards, located a few miles west of the winery in Buellton, off Highway 246 in the Santa Rita Hills. This area is famous for the best, cool climate Pinot Noir and Chardonnay grapes. Spear Vineyard is CCOF certified organic and located near Seasmoke, which charges $100-200/bottle of their wines!” – Martellotto Winery
The wine was stainless tank fermented and then rested in neutral French oak barrels for 12 months. This Chardonnay has a lovely natural acidity and a light zip in the mouth from the sandy loam vineyard that was covered by the Pacific Ocean millennia ago. The wine is light, delicate, and an eminently drinkable quaffer that pairs with a variety of foods. If you love Chablis and dry, nuanced Chardonnay, then you will love this wine. The M by Martellotto was naturally produced and organically farmed.
Analysis: 13.5% alcohol / volume
Varietal: 100% Chardonnay
AVA: Sta. Rita Hills
Soil: Sandy Loam
Farming: Organic
Production: 14 barrels
Oak: 11 months, neutral French Oak
“Santa Barbara remains one of the most fascinating regions in the world. Rich history, a culture of site-specific wines and reasonable pricing make Santa Barbara one of the most exciting and rewarding regions for consumers who want to discover distinctive, high-quality artisan wines that speak of place.” – A. Galloni
ABOUT MARTELLOTTO WINERY:
Winemaker, Greg Martellotto
The Martellotto family roots trace back to a 17th century winery in Alberobello in Puglia, Italy. Over four centuries later, winemaker Greg Martellotto continues his family’s viticultural legacy, by making enticing, vibrant wines that speak to his own viticultural passion. From his ancestors’ traditional winemaking in Southern Italy, to his grandfather’s homemade wine during Prohibition, to production in an innovative warehouse facility shared with Barbieri Wine Co. and Lo-Fi wines, Martellotto Winery produces remarkable wines of consequence, consistency, value, and varietal expression. With each bottle, it is the Martellotto family’s desire to share extraordinary, artisanal wines.
THE MARTELLOTTO LABEL:
Professor John Langdon is famous for creating Ambigrams and inspiring Dan Brown to incorporate his graphics in the books and movie around The DaVinci Code. He has only designed one wine label, and that is for Martellotto Winery. The Martellotto label is a spiritual totem, symmetrical down the middle, and a mirror image. The ARTE of the name engages the Art & Science of winemaking. The bottle enumeration demonstrates the handmade, limited availability of these wines.
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