Lemon Cod W/Broccolini

Ingredients

1 pound cod, wash and pat dry

6 tbs high-quality grass fed butter

1/2 cup coconut milk

1 egg

1 lemon

Salt, black pepper, cayenne pepper, to taste

1 package broccolini or head of regular broccoli

5 garlic cloves, thinly sliced

3/4 cup vegetable stock

3 tbs capers, drained

1/2 - 1 cup cup all purpose flour

Extra virgin olive oil

1/2 cup cooking sherry or white wine of choice

5 golden potatoes

Directions for mashed potatoes

1. Wash, dry, and chop potatoes in 1-inch squares. Prepare a pot of water, and once boiling, salt water and add potatoes

2. Boil potatoes for 15-20 minutes or until soft. You should be able to easily poke potatoes with a fork

3. Once done, drain the potatoes and return them to the pot

4. Mash the potatoes to desired consistency using a potato masher, large spoon, or large fork

5. Add coconut milk, three tablespoons of butter, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon cayenne pepper, and mix

Directions for broccolini

1. While the potatoes are boiling, prep the broccoli and cut it into florets. Add to sauté pan over medium-high heat, pour in 2 tablespoons of water, and cover. Cook for 5-10 minutes or until water is absorbed and the broccolini is tender

2. Remove the lid from the pan, turn the heat to medium/medium-low and add 1-2 tablespoons olive oil and the thinly sliced garlic. Add salt and pepper to taste and sauté for 5-10 minutes or until garlic is golden brown. Remove from the burner

Directions for cod

1. Wash and pat dry cod fillets. Be sure to remove all water from the fillets

2. Prep the egg bath and flour mixture. Crack one egg into a bowl, add one tablespoon of water and whisk with a fork. For the flour mixture, spread flour on a plate and season with salt and pepper (1/2 teaspoon of each)

3. Dust each cod fillet in the flour mixture. Be sure to cover all areas of the fish

4. Heat sauté pan over medium-high heat and add olive oil until the bottom of the pan is covered

5. Run fillets one by one through the egg wash (they need a quick bath), shake off excess egg wash, and add to a sauté pan. Pan fry each side for 5-6 minutes and remove from heat (you can transfer them to the oven on low heat while you make the sauce)

Directions for lemon caper sauce

1. Once cod fillets are removed from the pan, add the 3/4 vegetable stock and 1/2 cup sherry. Cook until you can’t smell the sherry

2. Add capers, three tablespoons butter, salt and pepper to taste, and juice of 1 lemon. I like to add one of the squeezed lemon halves to the pan to add more flavor as the sauce cooks down

3. Let the sauce cook until thickened

4. Plate everything by starting with the mashed potatoes, followed by the broccolini, a cod fillet, and finish off with spoonfuls of the sauce on top