One of my favorite restaurants in this entire world is called Fore Street, located in the port town of Portland, Maine (which also happens to be one of my favorite destinations!). Whenever I go to Fore Street, I have to get one of their fish dishes served in cast iron skillets cooked in a wood burning stove.

Although I don’t have an open flame to cook my fish in, I’m roasting cod in a cast iron skillet, in a beautiful white wine broth, perfumed with slivered garlic, fresh parsley, and crunchy toasted hazelnuts. It’s wildly good, especially when served with a crusty bread to sop up all of that heavenly broth.

NOTE: you don’t need a cast iron skillet to make this dish! You do need an oven-safe skillet between 8-10 inches wide.

My STEP-BY-STEP VIDEO below will help guide you through the recipe. Subscribe to my YouTube channel for recipe videos every week!

 

 

 

Makes: 2 dinner-sized skillets; or make it an appetizer for 2 couples to share 2 skillets

Prep time: 20 minutes

Cook time: 25 minutes

Total time: 45 minutes

The Ingredients

1-pound cod or halibut (I recommend getting cod loin if possible, which is a thicker cut of cod)

1 small can whole peeled tomatoes (you’ll be using 4 whole tomatoes from the can)

3 large garlic cloves (2 sliced, and 1 left peeled & whole for rubbing on bread)

½ cup dry white wine

¼ cup clam juice (or sub chicken broth if you absolutely can’t find clam juice)

¼ cup hazelnuts

4 tablespoons butter, melted

Fresh Italian parsley (small handful)

Salt & pepper

Optional: slices of crusty bread, for dipping in broth!

 

 

 

The Steps

Preheat oven to 375 degrees.

To roast hazelnuts: Roast hazelnuts on a baking sheet for 10 minutes. Let cool. Use your fingers to peel off skins. Place toasted, peeled hazelnuts in a Ziploc bag, and use the bottom of a water glass to smash and chop hazelnuts to a coarse crumble. Set aside.

To prepare fish: In 2 cast iron skillets or 2 regular oven-safe 8-10 inch skillets, add ½ pound of fish to the middle of each skillet.

Add 1 sliced garlic clove, 2 tomatoes pulled apart into small pieces, and 2 tablespoons chopped hazelnuts to each skillet. Then add ¼ cup dry white wine, 2 tablespoons clam juice, and 2 tablespoons melted butter to each skillet.

Add a few parsley leaves to the broth of each skillet.

Stir broth with a spoon.

Lightly salt and pepper fish and broth.

To roast fish: Place in oven at 375 degrees for 13-18 minutes until fish starts to flake and is opaque.

Remove from oven and serve immediately right in the skillets, with a side of toasted, garlic rubbed bread.

 

 

 

The Steps with Video

My STEP-BY-STEP VIDEO below will help guide you through the recipe. Subscribe to my YouTube channel for recipe videos every week!