Roast Cod & Cabbage with Hazelnut-Chili Vinaigrette

By ltrodrigu

Roast Cod and Cabbage with Hazelnut-Chili Vinaigrette is the slightly spicy, super flavorful meal that you can make any weeknight or that you can impress any dinner guest with whether you are having a fancy dinner party or you're just having bae over for a date night in. This recipe is a complete meal but could be made a little better by a glass of chardonnay or a dessert of sweet strawberry ice cream.

Ingredients

• 4 (6-ounce) cod fillets
• Kosher salt to taste
• leaves from 3 sprigs fresh thyme
• 2 cloves garlic, thinly sliced
• 1/4 cup olive oil
• 1 dried pasilla chili, stemmed
• 1 dried chipotle chili, stemmed
• juice of 1/2 lemon
• 3 tablespoons roughly chopped toasted hazelnuts
• 2 tablespoons butter
• 4 cups diced green cabbage
• 3 tablespoons roughly chopped parsley leaves

Details

Servings 4
Preparation time 45mins
Cooking time 65mins
Adapted from wsj.com

Preparation

Step 1

Preheat oven to 275°F. Season cod on both sides with a generous pinch of salt, then rub with thyme, garlic, and 1 tablespoon oil. Cover and set aside at room temperature while oven heats, 10 to 15 minutes.

Meanwhile, make the Hazelnut-Chili Vinaigrette, in a spice or coffee grinder, grind chilies to fine flakes. Transfer chili flakes to a small bowl. Whisk in lemon juice and remaining oil, then stir in hazelnuts and season with salt. Let vinaigrette sit until flavors meld, at least 15 minutes.

Place cod fillets on a baking sheet and cook until fish flakes when pressed, about 20 minutes.

Meanwhile, melt butter in a medium sauté pan over medium-high heat. Once the foam subsides, add cabbage and sauté until leaves slightly wilt, about 2 minutes. Season with salt and turn off heat.

To serve, divide cod and wilted cabbage among 4 plates. Drizzle with vinaigrette and garnish with parsley.