Bacalhau selado na frigideira com folhas de dente-de-leão murchas, uma receita de peixe fácil e saudável

Ingredientes

• 4 center-cut cod fillets, 6 ounces each, skin-on
• 1 teaspoon Kosher salt, plus more for seasoning
• 1/2 teaspoon freshly cracked black pepper
• 2 tablespoons avocado oil or other high-smoke-point oil
• 2 tablespoons unsalted butter
• 2 cloves garlic, smashed
• 2-3 sprigs fresh thyme or rosemary (optional)
• 1 large bunch dandelion greens (about 1 pound), washed and trimmed
• 1 tablespoon olive oil
• 3 cloves garlic, thinly sliced
• 1/4 teaspoon red pepper flakes
• 1/4 cup low-sodium chicken or vegetable broth
• 1 whole lemon, for juice and wedges

Modo de preparo

1. 1

   Pat cod fillets extremely dry and season the flesh with salt and pepper. Let sit for 15 minutes.

2. 2

   Heat avocado oil in a large cast iron or stainless steel skillet over medium-high heat until shimmering.

3. 3

   Place cod skin-side down in the hot pan. Press gently for 30 seconds. Sear undisturbed for 4-5 minutes until skin is golden and crispy.

4. 4

   Reduce heat to medium, flip the cod. Add butter, smashed garlic, and thyme to the pan. Baste the fish with the melted butter for 1-2 minutes until cooked through. Remove fish and let it rest.

5. 5

   In the same pan, add olive oil if needed. Sauté sliced garlic and red pepper flakes for 30 seconds.

6. 6

   Add dandelion greens and broth to the pan. Toss and cover for 1-2 minutes to wilt.

7. 7

   Uncover and cook for another 2-3 minutes until tender. Turn off heat, squeeze in juice from half a lemon, and season with salt and pepper.

8. 8

   Serve the pan-seared cod over a bed of the wilted dandelion greens with extra lemon wedges on the side.