Ingredients
- 4 8-ounce black cod fillets, skin on
- 4 ounce butter
- 1/2 cup dry riesling
- 4 slice crisp pepper bacon
- 1 slice crisp bacon strip julienne
- 8 ounce napa cabbage thinly sliced
- 1 ounce each peeled and cored wedged gala apple
- 1 ounce tbls fresh thyme leafs
- 3 tablespoon olive oil
Preparation
Baking Directions:
1.Preheat oven to 350°F.
Heat olive oil in a nonstick ovenproof sauté pan over medium-high heat.
2.Place filets flesh side down in the pan and sear until nicely browned, being careful not to burn, about 3 to 4 minutes.
3.Turn fillets over and place the pan in the preheated oven.
Roast until the centers of the fillets are pearly white, about 5 minutes.
For Sauce:1. In medium size pre- heated fry pan add olive oil and sauté Apples, Napa cabbage quickly stir a few times, about 2 -3 min.
2.Add fresh thyme leaves and sliced crisp bacon 3. Finish with dry Riesling, season with salt and pepper 4. Remove fish from oven and slowly stir in butter to sautee pan.
Season with salt and pepper.
5.Drizzle Riesling butter over and around cabbage and apples.
6.Garnish with bacon slice
