Jed’s Chips, Corn and Cod

Rating: 5 out of 5.

Every once in a blue moon my husband will step into the kitchen and take over dinner duties.

I think he’d do it more often, but you know… work.

Last night I was lucky enough to be surprised with his specialty dinner of cod, corn and potatoes. Or as he calls them, “chips”. No, he’s not British.

This dish doesn’t have a video attached because I wasn’t expecting it, but I am sharing his recipe because it is DELICIOUS!!!! You can use other fish, but he’s always used cod for this dish.

Make this simple fish dinner on a weeknight in about 30 minutes. Let me know what you think about good ole Jed (Jeff’s) cooking skillz.

Jed’s Chips, Corn and Cod

Prep Time: 15 minutes
Cook Time: 25 minutes
Cleanup: Moderate
Kid-Friendly: 1 of 4 ate it last night
Ingredients:
  • 2 cod filets
  • 3 cloves of garlic
  • 1 ear of corn or half a can of canned corn
  • 4-6 purple potatoes, sliced ultra thin
  • 2 tablespoons butter
  • olive oil
  • 2 tablespoons sherry vinegar
  • 1 shallot
  • ½ cup cherry tomatoes, cut in halves
  • oregano for garnish
  • lemon slices for garnish
Instructions:
  1. Cut the potatoes into thin rounds. Cut off the corn from cob and set aside.
  2. In a large pan, 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 and flip and season with salt and pepper for another 5 minutes.
  3. Transfer to a large bowl and set aside
  4. 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 until softened and fragrant. Add the corn; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned
  5. 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, spooning the sauce over the fillets, 1 to 2 minutes, or until thoroughly coated and cooked through
  6. Add the brown butter sauce to the bowl of cooked vegetables. Toss to coat; season with salt and pepper to taste.
  7. Garnish with oregano, tomatoes and lemon slices… enjoy!
 

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