Wild Cod En Persillade and Nantes Carrot Stew

I love seafood but it is hard to find great seafood dishes to make at home if you don't have access to a fish market.  This recipe peaked my curiosity as it included cod which is a common item found in the supermarket seafood case.  The cod is served alongside the nantes carrot stew and the asparagus coins (previously made).

I started by cutting the cod filets into pieces, seasoning with salt, and brushing one side with dijon mustard.

The cod filets were then dredged in a mixture of bread crumbs and parsley.

The cod filets were then browned quickly in oil and then transferred to the oven until cooked through.  Meanwhile, I cut the carrots into oblique shapes.

They were cooked in butter, sherry, carrot juice, curry powder, and herbs.  The cooked carrots were removed while the liquid mixture was reduced to a glaze.

The finished cod served alongside the carrot stew and the asparagus coins...

The cod was really good and I cooked it perfectly.  There is a high oil content so it was pretty rich and buttery.  The asparagus and carrots were great with the fish and the perfect bit was when you got a little of all three in one!  I also used the leftover cod the next night and made a fish taco with fresh pineapple, jalapeno, and red onion.  It was just as good reinvented!