Jed’s Chips, Corn and Cod

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!
 
Shanisty

Shanisty

Shanisty Ireland is a former award-winning Television News Anchor with more than 15 years of experience on-air. Today, Shanisty freelances on national and local media outlets featuring some of her favorite recipes and hot topics from her blog. Shanisty has been featured on The Today Show, Ellen, U.S. News and World Report, Huffington Post, Scary Mommy and hundreds of local TV News and Radio stations.

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