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4 lingcod or cabezon fillets (6 to 8 ounces each)
Salt and freshly ground black pepper, to taste
2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil, more as needed
1 large shallot or 1/4 of a red onion, thinly sliced
5 sprigs thyme
¼ cup dry white wine
? cup plain yogurt (we recommend Greek yogurt)
2 tablespoons minced fresh dill, parsley or cilantro, more for serving
1 small clove garlic, finely grated or minced
Flaky sea salt, for serving (optional)
In a small bowl mix together yogurt, dill, garlic, and salt and pepper to taste. Set aside.
Season fish with salt and pepper and set aside.
In a large skillet with a lid, melt butter in olive oil over medium heat. Add shallot, thyme and a pinch of salt and pepper and cook until golden, about 3 minutes.
Add wine and cook until slightly thickened and shallot is very soft, about 2 minutes longer.
Add fish to pan; spoon some of the shallots over top of fish and cover pan. Reduce heat as needed; the liquid should be at a simmer, not a boil. Cook until fillets are just opaque, 2 to 4 minutes.
Serve the cod immediately, topped with shallots, yogurt sauce and dill. Drizzle everything with a little more olive oil, and sprinkle with flaky salt and more pepper.
- If using Greek yogurt, thin it out with a little milk or water. Sheep's milk yogurt, if you can get it, has an especially nice tang in this recipe.
- You can make the yogurt mix a day ahead of time and keep in the fridge until you’re ready to make the dish.
- Lingcod, Hake, sea bass, flounder and porgy all work nicely, though you may have to adjust the cooking time, depending on the thickness of the fillets.
Author: NYT Cooking
Prep Time: 5 minutes
Total Time: 20 minutes
Yield: 4 servings