500g fresh cod fillet (or boneless, skinless chicken
2 teaspoon olive oil
2 tablespoons balsamic vinegar
2 tablespoon fresh thyme
salt and pepper to taste
Sprinkle fish with salt and freshly ground pepper on both
sides. Heat a large skillet for which you have a cover over
medium-high heat. When hot, add the olive oil. When the oil
is hot, place the fish in the pan, lower the heat to medium
and cook for five minutes or until the underside is brown
and a curst begins to form.
Carefully turn the fish over, turn the heat down to
medium-low and cover the skillet. Cook for about 5 minutes
more. Fish is done when it flakes with a fork. Remove fish
from skillet and place on a plate. Bring the heat back up to
medium-high, add the balsamic vinegar and cook quickly,
scraping the pan with a spatula.
Turn off the heat, put the fish back in the skillet and turn
over to coat both sides with the reduced vinegar. Sprinkle
with fresh thyme leaves and serve immediately.
* Note: fish should cook for about 10 minutes for each inch
of thickness. If you use chicken breast instead, it will
need a total of about 15 minutes cooking time.