Roasted Cod with Belgian Endive

4 cod fillets about 3/4 inch thick and 7 to 8 oz each
1 tsp turmeric
Kosher salt
Freshly ground black pepper
2 tbsp unsalted butter
About 7 tbsp olive oil plus extra for the baking sheet
4 medium Belgian endives, halved lengthwise
4 tsp lemon juice
2 tsp flat leaf parsley for sprinkling
4 lemon wedges for garnish

1. Arrange a rack at center position and preheat the oven to 425 degrees F. Oil a rimmed baking sheet with olive oil.

2. Pat the fish fillets dry with paper towels. In a small bowl, mix together the turmeric, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Season both sides of each fillet with this seasoning. Set aside.

3. Heat butter and 2 tablespoons of the olive oil in a heavy, large skillet over medium heat. When hot and bubbly, add the endives halves, cut sides down, and sauté until golden brown, about 3 minutes. Turn and sauté on the other side 2 minutes more. Transfer the endives, cut sides up, to the baking sheet. Salt and pepper them.

4. Add 3 1/2 more tablespoons of olive oil to the skillet. When hot, add the fish and sauté 1 1/2 minutes per side, adding more oil if needed. Use a metal spatula and slide it under each fillet to turn the fish, which tend to flake easily. Using the spatula again, transfer the fish to the baking sheet. Drizzle each fillet with 1 teaspoon lemon juice and 1 teaspoon olive oil. Roast just until fish is cooked through and endives can be pierced easily with a sharp knife, only 3 to 4 minutes. Sprinkle each fillet lightly with salt and pepper.

5. Remove fillets with metal spatula to dinner plates, and serve each with two endive halves. (Do not worry if the fillets seem to flake and break somewhat; they will still be delicious.) Sprinkle fish and endives with parsley and garnish each serving with a lemon wedge for squeezing over the fish. Serves 4.

Copyright Betty Rosbottom 2016

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