-
1
Preheat the oven to 400.
-
2
In a small saucepan of boiling water, blanch the zest for 1 minute; drain.
-
3
Tie the cilantro stems and bay leaf into a bundle.
-
4
Melt 4 tablespoons of the butter in a large ovenproof skillet.
-
5
Add the endives, cut side down, and season with salt and pepper.
-
6
Add the juice, zest, cilantro bundle, coriander seeds and sugar and bring to a boil.
-
7
Press a round of parchment on top, cover with a lid and braise in the oven for 30 minutes, or until very tender.
-
8
Transfer the endives to a platter.
-
9
Strain the braising liquid into a glass measuring cup.
-
10
In the same skillet, melt 1 tablespoon of butter.
-
11
Add the endives, cut side down, and cook over moderately high heat until browned, 4 minutes.
-
12
Turn the endives, add 1/2 cup of the braising liquid and cook, shaking the pan until the liquid is reduced to a glaze, 1 minute.
-
13
Season with salt and pepper.
-
14
In each of 2 large skillets, melt 1 1/2 tablespoons of butter in 1 1/2 tablespoons of olive oil.
-
15
Season the cod with salt and cayenne.
-
16
Add 3 of the cod fillets to each skillet and cook over moderately high heat until browned and cooked through, 3 to 4 minutes per side.
-
17
Set a piece of cod on each plate and arrange 2 endive halves alongside.
-
18
Drizzle the remaining glaze over the fish and serve.
