pan seared cod (spanish style)

• 2 cod fillets (about 1 pound each)
• flour for dredging
• 1/4 c olive oil
• salt and freshly ground black pepper to taste
• 3 cloves garlic, peeled and crushed
• 1/2 c dry white wine
• 1/4 minced fresh italian parsley
• 3 scallions or chopped shallots (about 1/4 cup)

preheat oven to the highest temperature short of broiling (500° or more).  heat a 10” nonstick skillet with an ovenproof handle over medium-heat for a minute or two.  dredge the flesh side of the cod fillet in flour.  add the olive oil to the pan and heat it until a pinch of flour sizzles when dropped into the pan.

cook the cod, floured side down, until it is browned (4–4 minutes). turn it and season with salt and pepper, then add the garlic, wine, parley and scallions.  immediately transfer pan to oven and bake until the cod is done about 5–7 minutes (cod begins to “gape” and it will be opaque throughout, offering no resistance to a thin bladed knife).  avoid overcooking.

serve immediately with rice or fried potatoes and something green. wonderful with our salpicon sauce! serves 4–6.