I have some partially completed projects floating around right now:
An advertisement that’s finished in my mind, but not on my computer screen.
A pile of merely thumbed through magazines sitting next to the new ones that won’t stop arriving.
A stack of manuals for a new camera that I made a weak attempt at starting.
I’m guessing… 5 loads of laundry I only got down to 3.
Multiple lists of things to cook – at least I’m at 9 out of 16 on that one.
Getting to this point in this very post was done over the course of 2 evenings.
And now you’re looking at some beautiful fresh peas that are in no way part of this recipe, but were going to be at one point!
Last week a friend and her daughter came over for an afternoon of foodieness, during which the peas would become a puree, served with the pan seared cod and rainbow chard.
As we started shelling them, we noticed them getting smaller and smaller. Slightly discouraged, we kept on shelling. Then some got crushed at the hands of a hilarious 2-year-old. We were left with barely a handful and figured, “eh”.
I just couldn’t let their lack of involvement sentence them to the “whoops” folder where my failed recipes (& their accompanying photos) go to die. Live on through the photos, you lovely little peas, LIIIIVE!
And so, this recipe also goes on my growing list of partially completed things.
Maybe it’s best this way. With my brain in a million different places at once, a two-part dish is a little more my speed. Pea puree can be done another day.
For now, simple pan seared cod with sauteed rainbow chard that is exploding with flavor. Mmhmm!
Pan Seared Cod with Rainbow Chard
To continue the trend of non-completion, I apparently decided not to take very good notes on this recipe. So while I'm not sure how much my cuts of fish weighed or exactly how long I cooked them, I think you'll arrive at a very tasty meal even without the fine details.
- olive oil
- 2 cloves garlic, thinly sliced
- big pinch red pepper flakes
- 2 bunches rainbow chard (or any swiss chard - the rainbow is just pretty), thick stems removed, thinly sliced
- kosher salt
- freshly ground black pepper
- 4 cod fillets
- small handful marcona almonds, roughly chopped
- 1-2 tablespoons red wine vinegar
- 1 lemon
- fresh parsley, chopped
- Warm a few tablespoons of olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes; cook for a few minutes. Watch closely - don't let your garlic burn! Add the chard and a good pinch of salt, stirring until everything is coated in the oil and starting to wilt. Continue to stir occasionally while you cook the fish.
- Set another large skillet over medium high heat. Season the fish on both sides with salt and pepper. Add enough oil to the pan just to coat it. Sear the fish for a few minutes on each side, until a nice crust forms and it's cooked through.
- When the chard is tender, add pepper and taste for seasoning. Off the heat, stir in the red wine vinegar and marcona almonds. Split the chard between plates, top each with a cod fillet, a squeeze of fresh lemon juice, and parsley.