Grilled Cod with Watercress

Instructions

1. 1

   Heat 2 tablespoons of butter in a small skillet over medium heat. Add the thinly sliced garlic and cook for 3-4 minutes, stirring frequently until golden and crispy. Transfer to a paper towel to drain.

   Tip: Watch the garlic carefully to avoid burning; it should be golden, not brown.

2. 2

   Pat the cod fillets dry with paper towels and season both sides generously with salt and pepper.

   Tip: Dry fish ensures better browning and a crispy exterior.

3. 3

   Heat olive oil in a large non-stick skillet over medium-high heat. Once shimmering, carefully place the cod skin-side down and sear for 5-6 minutes without moving until the skin is crispy.

   Tip: Resist the urge to move the fish; let it develop a golden crust.

4. 4

   Flip the fillets and cook for another 3-4 minutes until the flesh is opaque and flakes easily. Transfer the cooked cod to a warm plate.

   Tip: Cooking time depends on fillet thickness; check for doneness at the thickest part.

5. 5

   In the same skillet, reduce heat to medium and add 1 tablespoon of butter. Sauté the minced shallot for 1 minute until softened and fragrant.

6. 6

   Pour in the white wine and lemon juice, scraping up any browned bits from the bottom of the skillet. Simmer for 2 minutes to reduce slightly.

   Tip: This deglazes the pan and incorporates all those flavorful browned bits.

7. 7

   Whisk in the remaining 3 tablespoons of butter a little at a time, stirring constantly until fully incorporated and the sauce is silky. Remove from heat and season with a pinch of salt and pepper.

   Tip: Keep the heat low while whisking in butter to create an emulsified sauce rather than separated oil.

8. 8

   Toss the fresh watercress with the crispy garlic chips and drizzle with a touch of the beurre blanc sauce. Divide among four serving plates and top each with a grilled cod fillet.

   Tip: The watercress's natural peppery bite complements the delicate, flaky cod perfectly.

9. 9

   Spoon the remaining lemon beurre blanc over and around the cod. Garnish with fresh thyme sprigs and serve immediately.