Quick-Braised Cod with Herbed Yogurt

Andrew Scrivani for The New York Times

from The New York Times, early 2018

submitted by Michael Dewees

preparation time: 20 minutes

serves 4

4 cod or hake fillets (6 to 8 ounces each)

salt and freshly ground pepper to taste

2 tablespoons unsalted butter

1 tablespoon extra-virgin olive oil, more as needed

1 large shallot or ¼ of a red onion, thinly sliced

5 sprigs of thyme

¼ cup dry white wine

⅓ cup plain 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)

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 cod 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.

Meanwhile, in a small bowl mix yogurt, fresh herbs, garlic, and salt and pepper to taste.

Serve the cod immediately, topped with shallots, yogurt sauce and herbs. 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.

I used a mixture of parsley and cilantro in the yogurt, really good. Probably any firm, neutral-flavor fish will do in this recipe.