A cast-iron skillet is the perfect pan to use for searing, then oven-roasting, fish.
Yield: serves 2
- 5 tbsp. extra-virgin olive oil
- 4-6 cipolline onions, peeled
- 4-6 white mushrooms, stems trimmed flush
- Salt and freshly ground black pepper
- 1⁄2 cup good-quality sherry vinegar
- 1 1⁄2 lb. center-cut cod filet
- 6 sprigs fresh thyme
- Preheat oven to 400°. Heat 3 tbsp. of the olive oil in a medium cast-iron skillet over medium-high heat. Add onions and mushrooms, season to taste with salt and pepper, and sauté, shaking skillet over heat occasionally, until well browned on both sides, about 5 minutes. Reduce heat to medium and continue cooking until onions soften, about 5 minutes more. Add vinegar to skillet and cook for 1 minute, using a wooden spoon to scrape any browned bits stuck to bottom of skillet. Transfer onions, mushrooms, and pan juices to a bowl and set aside.
- Wipe skillet clean with paper towels and return to high heat. Rub cod with remaining 2 tbsp. of oil, then season generously with salt and pepper. When skillet is very hot, add cod, skin side up, and sear until a good brown crust develops, 2–3 minutes. Turn cod skin side down, arrange reserved onions, mushrooms, and pan juices around fish, then scatter with sprigs of thyme. Place skillet in oven and roast until fish is cooked through, 12–15 minutes.