Careme

Instructions

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1. 1.

   Pat 12 ounces Pacific cod dry and cut it into four large pieces. Season all over with 1 1/2 teaspoons Diamond Crystal kosher salt flakes and let stand for 15 minutes while you prep the vegetables and aromatics.

2. 2.

   Prepare the fresh ingredients:

   • Dice 10 ounces Roma tomatoes.
   • Thinly slice 3 garlic cloves.
   • Zest 1 organic lemon, then squeeze 2 tablespoons juice from it.
   • Finely chop 1/4 cup loosely packed flat-leaf parsley.

   Keep each prepared ingredient separate.

3. 3.

   Bring 1 1/2 quarts water and 3 tablespoons plus 1 teaspoon Diamond Crystal kosher salt flakes to a boil in a wide pot. Add 6 ounces Private Selection® Italian Linguine and cook until about 2 minutes short of al dente. Scoop out 1/2 cup pasta water, then drain the linguine.

4. 4.

   Heat 1 tablespoon extra-virgin olive oil in a large skillet over medium-high heat. Pat the cod dry again, add it to the skillet, and sear until golden underneath, about 3 minutes. Turn and cook until the cod reaches 140°F, about 2 minutes more. Transfer to a plate and rest for at least 3 minutes.

5. 5.

   Reduce the skillet to medium and add:

   • 1 tablespoon extra-virgin olive oil
   • The sliced garlic
   • 1/4 teaspoon red pepper flakes

   Cook for 30 seconds. Add the diced tomatoes and 1 teaspoon Diamond Crystal kosher salt flakes; cook until the tomatoes become saucy but retain some shape, 4 to 5 minutes.

6. 6.

   Add the drained linguine, the reserved 1/2 cup pasta water, the lemon zest, and 2 tablespoons lemon juice to the tomato sauce. Toss over medium-high heat until the pasta is al dente and coated in a glossy sauce, about 2 minutes.

7. 7.

   Fold the chopped parsley through the pasta. Divide between two shallow bowls, break the rested cod into large flakes, and arrange it over the linguine. Spoon any tomato sauce from the skillet around the fish and serve immediately.

Want more detail? See the temperature guide.