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Bring small pot salted water to boil. Add tomatillos and onion and cook 10-15 minutes until tomatillos are soft. Strain and set aside.
Meanwhile, heat a drizzle olive oil in sauté pan. Add garlic or green garlic and spinach and cook until spinach is just wilted. In food processor or blender, combine sautéd spinach and garlic, onion, tomatillos, squeeze of lemon juice, ¼ cup water, and cilantro, if using, and purée until smooth. Add more water if needed, until you have thin sauce consistency. Season with sea salt, pepper and more lemon juice, to taste. Set aside.
Pat cod dry and season with sea salt and pepper. In small skillet just large enough for both pieces of cod, melt butter over medium heat. Cook until butter starts to foam and brown. Immediately whisk in ¼ cup olive oil. Keep on low to medium heat, so it’s hot but not bubbling. Gently place cod in pan and cook 1 minute while basting fish. Gently flip and cook, continuing to baste, until fish starts to flake and turn opaque.
Divide green sauce between two shallow bowls and top with cod pieces. Drizzle with olive oil/butter mixture from pan and sprinkle with minced chives, if desired.