White truffle oil adds great flavor and a touch of class to any dish. It has a robust smell and a nice smooth, earthy flavor. Cod is similar in taste and texture to halibut and it could be substituted if you can’t find cod. Cod is different in that it has a slightly milder flavor. The truffle oil complements the fish very well. A little goes a long way and is a great splurge for date night or an elegant dinner party. Ingredient amounts serve 2. Adjust ingredient amounts to accommodate the number of people serving.
2 – 4 oz. cod filets
1/4 cup of all purpose flour
1 1/2 tablespoons of fresh thyme stems removed
Kosher salt and fresh ground pepper about 1/2 teaspoon each
1/4 cup of infused white truffle oil and a little extra for a drizzle when plated
On a plate mix flour, thyme and salt and pepper. Rinse filets and dredge in the mixture. The water from the filets will be sufficient to coat them. If not use a beaten egg. In a medium skillet add truffle oil and sear filets over medium high heat until brown on both sides for about 5 minutes. If filets are not done, transfer them to a baking sheet lined with foil or sprayed with non-stick cooking spray and broil on low for 5 minutes. Cooking times for the fish will vary depending on the thickness. If they are thicker like mine were, I seared them and finished them in the oven to prevent them from burning. However if your filets are thinner you may not have to transfer them to the oven. I highly recommend drizzling filets with a tad bit more of the truffle oil.
Suggested Side Dish
Try François Labet Pouilly – Fuissé (France), Salneval Albariño Rίas Baixas Cosecha White Wine Valle Del Salnes (Spain) or Hahn Estates Chardonnay (California). Beer lovers try Chimay Ale Pères Trappistes Première Cinq Cents, Samuel Adams® Summer Ale (Boston, MA) or Flensburger Brauerei Gold Premium Lager (Germany).