* Photos are indicative.
Step by Step Instructions
- Step 1 :Add olive oil to a large deep sauté pan and bring to a medium heat, add chopped yellow onion and sauté for 2-3 minutes, allowing the onion to soften a bit, add the green onion and cod pieces.
- Step 2 :Season with salt & pepper, cook for 3-4 minutes and add the white wine.
- Step 3 :Follow with the lettuce leaves, chopped dill and fish stock.
- Step 4 :Cover and cook for about 20 minutes.
- Step 5 :Shake the skillet to distribute the ingredients as the fish is delicate and it is best not to use a utensil to stir.
- Step 6 :While the fish is cooking, the avgolemono (egg-lemon) sauce should be made./li>
Sauce
- Step 1 :Place 3 egg yolks into small bowl with the lemon juice and beat well with a whisk for 3-4 minutes.
- Step 2 :Add two ladle spoons of stock from the fish and whisk well.
- Step 3 :Pour the sauce over the fish, shake the pan well and cook for 2-3 minutes.
- Step 4 :Remove from heat, serve & enjoy!
Ingredient List
- 2pounds fresh whole cod
- 1head romaine lettuce
- 1bunch dill weed
- 1medium yellow onion diced
- 1 green onion , chopped
- salt & pepper to taste
- 1cup white wine
- 2cups fish stock
- ¼ cup olive oil
Egg-Lemon Sauce
- 3 egg yolks
- juice of 2 lemons
- stock from fish/li>