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Dinner Tonight: Broiled Cod with Lemon and Thyme

I've always been wary of mayonnaise-y sauces with fish. But I pulled this recipe from an old copy of Gourmet and was intrigued. First, you whip up a quick mayonnaise-based sauce similar to tartar, yet lighter with lemon and thyme instead of capers and pickles (a fancier name for this is remoulade). Then you paint it on top of the fish before it goes under the broiler, so it melts into the flesh to season it, keep it moist, and develop a mouthwatering golden brown crust on the top.

Yields: 4.

Ingredients

4 fillets pollack, cod, or other white fish  
1/2 cup mayonnaise  
2 teaspoons grated lemon zest  
1 tablespoon fresh lemon juice  
1 tablespoon minced shallots  
1 1/2 teaspoons anchovy paste, or 2 fillets, minced  
2 teaspoons chopped fresh thyme leaves  

Instructions

  1. Preheat the broiler. Lay the fillets on a pan and coat with a bit of olive oil on both sides. Lay them skin-side down in a row.

  2. In the meantime, mix together the remaining ingredients. Spread the resulting sauce over the fish.

  3. Broil the fish until just cooked through, depending on thickness, 5-7 inches from the heat, between 3 and 7 minutes.

Notes