Serious Eats: Recipes
Crispy Cod Cooked 'Unilaterally' with Creamed Leeks
I'm not sure if there's an easier way to cook fish than what the French call "unilateral." You just put it in a hot pan, and don't move it until it's cooked all the way through. What that means for this cod is one side develops a thick, golden, perfect crust, and the other side is steamed to flaky perfection. I've combined the vegetable and the sauce into one, serving the fish on a bed of simply creamed leeks. Soft and subtle and lovely.
About the author: Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way.
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