With wild Atlantic cod populations dwindling (thanks to decades of overfishing), it’s actually better to buy farmed ones in this case to help avoid extinction. The fillets contain a dose of iodine, an important mineral for your thyroid.
olive oil, divided
medium shallot, finely chopped (1/3 cup)
dry white wine
8-oz bottle clam juice, divided
small new golden or fingerling potatoes, sliced ½-inch thick
1½-lb cod fillet, about 1½ inches thick
Kosher salt and pepper
packed flat-leaf parsley, thick stems discarded
fresh lemon juice plus slices, for serving
small Fresno chile, thinly sliced
- Heat 1 Tbsp oil in a large skillet or shallow straight-sided pan on medium. Add shallot and sauté until fragrant, about 1 min. Stir in wine, 2/3 cup clam juice, and potatoes. Simmer, covered, 8 min.
- Season cod with 1/4 tsp each salt and pepper, then nestle into center of pan among potatoes (if using 2 pieces, overlap slightly). Barely simmer, covered, until cod is just cooked through and potatoes are tender, 8 to 10 min.
- Meanwhile, in a food processor, pulse garlic until finely chopped. Add parsley and ½ tsp each salt and pepper and pulse to chop. With machine running, gradually add lemon juice, remaining 1/3 cup clam juice, and remaining 3 Tbsp oil; process until mixture is mostly smooth, scraping down side if necessary.
- Spoon parsley mixture over cod and potatoes, sprinkle with chile and lemon slices, and serve immediately.
Good guide Overwhelmed with facts? Monterey Bay Aquarium’s Seafood Watch (seafoodwatch.org) does the legwork for you when it comes to picking your fish.