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Pan-Roasted Cod with Cider Syrup

Richard Blais / San Diego, CA / Excerpted from: Try This At Home: From my head to your plate by Richard Blais (Clarkson Potter). Copyright 2013.

Pairs with: Apple DRY Soda

4 6-oz. center cut cod fillets with skin
Kosher salt to taste
Freshly ground pepper to taste
3 TB clarified butter
2 springs fresh thyme
2 garlic cloves, smashed
2 TB unsalted butter
1 C fresh apple cider or Apple DRY Soda
1/4 tsp white truffle oil
2 TB toasted almonds for garnish (optional)
2 TB capers for garnish (optional)

Serves 4

- Pat the fish dry with paper towels and season well on all sides with salt and pepper. Put the clarified butter, thyme, and garlic in a large skillet and heat over medium-high heat until the butter is rippling. Add the fish skin side down and cook until the skin is crisp, 4 to 5 minutes. Flip the fish and add the 2 tablespoons butter to the pan. Once the butter is melted, use a large spoon to baste the cod with butter, tilting the pan if necessary, and continue cooking until the fish is opaque throughout and skin is very crisp, 3 to 4 minutes more. Drain on paper towels.
- Meanwhile, bring the apple cider to a simmer in a small saucepan over medium heat and cook until thick and syrupy and reduced to about 1/3 cup, about 10 minutes. Remove from the heat and let cool briefly, then stir in the truffle oil.
- Divide the cod among four warm plates. Drizzle the cider syrup over the fish. Garnish with the almonds and capers, if using, and serve.