Cod Picatta Over Wilted Spring Greens

So I’m approximately 32 episodes into “Take Home Chef” with Curtis Stone and I have one thing to say. YOWZA. I’d SO be okay with taking him home for an afternoon. I mean have you seen his hair? Heard that nervous Aussie giggle? Experienced that smile? Those arms?

I MEAN UHHHHHH, I’d LOVE to just watch the show from a distance and keep my eyes totally closed and only listen to his recipes and try to recreate them with Aaron.

Hi Aaron! You have great arms too.

(Curtis? I shop at the Hyvee on 75th St.)

A Curtis Inspired Cod Picatta over Wilted Spring Greens:

What it took for 2:

* 2 cod fillets, pat dry

* 10 oz spring greens

* 2 Tbs. butter

* 1 Tbs. extra virgin olive oil

* 1 lemon

* 2 Tbs. capers

* coarse salt and freshly ground pepper

As Curtis would say, this is dead simple mate. Heat the oil in a medium skillet over medium-high. Season the fish with salt and pepper and place in the pan. Let sear a good 2 minutes before flipping. When you flip, add the butter and let melt. Add the capers to the pan. Spoon the butter over the fish for a minute or so, letting the fish cook through. Squeeze a Tbs. or so of lemon juice into the pan. Remove from the skillet and pour the butter into a little bowl.

Add a smidge more oil and toss in the baby greens. Let wilt over the next minute or two.

To plate, top the greens with the fish and spoon the butter over the top, spritzing with more lime.

Then serve with half a chocolate cake. I KEED. Sort of.


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