Brown Butter Cod

with Corn, Shishito Peppers & Purple Potatoes

45 MIN

2 Servings

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From the Test Kitchen

In tonight’s colorful, seasonal recipe, we’re basting our cod with a brown butter sauce, balanced with a splash of sherry vinegar. This sauce also dresses a hearty side of sautéed vegetables—including delicious shishito peppers. A Japanese variety, shishitos (which tend to be mild, but can be hot!) add incredibly satisfying texture to the dish, completed by the herbaceous lift of fresh oregano.

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Nutrition

PER SERVING
Calories

590 Cals (est.)

fresh

ingredients

time-saving

tips & techniques

step-by-step

instructions

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1 Prepare the ingredients: 

Wash and dry the fresh produce. Cut the potatoes into ¼-inch-thick rounds. Cut off and discard the stem ends of the peppers; halve the peppers on an angle. Peel and mince the garlic and shallot. Remove and discard the husks and silks of the corn. Cut the corn kernels off the cob; discard the cob. Pick the oregano leaves off the stems; discard the stems.

2 Cook the potatoes: 

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the potatoes in a single, even layer; season with salt and pepper. Cook 5 to 7 minutes on the first side, or until browned. Flip and season with salt and pepper. Cook 3 to 5 minutes, or until browned and tender. Transfer to a large bowl and set aside in a warm place. Wipe out the pan.

3 Cook the peppers: 

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the peppers and cook, stirring occasionally, 2 to 3 minutes, or until browned and softened; season with salt and pepper. Transfer to the bowl of cooked potatoes. Wipe out the pan.

4 Cook the corn: 

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic and shallot; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until softened and fragrant. Add the corn; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned and slightly softened. Add half the oregano and cook, stirring occasionally, 30 seconds to 1 minute, or until fragrant. Transfer to the bowl of cooked potatoes and peppers. Rinse and wipe out the pan.

5 Cook the cod & make the brown butter sauce: 

Pat the cod fillets dry with paper towels; season with salt and pepper on both sides. In the same pan, heat the butter and 2 teaspoons of olive oil on medium-high until melted and hot. Add the seasoned fillets and cook 2 to 3 minutes on the first side, or until browned. Flip and add the vinegar (be careful, as the vinegar may splatter). Cook, occasionally spooning the sauce over the fillets, 1 to 2 minutes, or until thoroughly coated and cooked through. Transfer to a plate, leaving the sauce in the pan.

6 Dress the vegetables & plate your dish: 

Add the brown butter sauce to the bowl of cooked vegetables. Toss to thoroughly coat; season with salt and pepper to taste. Divide the dressed vegetables between 2 dishes. Top with the cooked cod fillets. Garnish with the remaining oregano. Enjoy!