Formally Introducing Double Take!

Roasted Cod with Preserved Lemon Butter, White Beans and Spicy Greens

Colu Henry

and

Alexis deBoschnek

Apr 25, 2025

Alexis deBoschnek

and I had so much fun last month giving you two different recipes with the same ingredients that we decided to make it a formal column! We’re so pleased to introduce Double Take. It will appear roughly once a quarter, or sometimes a month, if we can get it together. Here’s the gist, we align on four key ingredients and then go our separate ways. A day or so before we post, we share the recipe title and an image, but that’s it! You have to go to her newsletter Side Dish to see her take and you’ll see mine here. This round, we agreed upon cod, white beans, leeks and preserved lemon. In the future, we hope to have guest stars pop in and join in the fun too. We’d love to hear ideas from you too, so please share any thoughts in the comments!

INGREDIENTS

For the cod and butter:

4 tablespoons unsalted butter, softened

1 preserved lemon (rind only, finely chopped)

Zest and juice of half a lemon

1 garlic clove, grated

Kosher salt and freshly ground black pepper

4 (4 to 6 ounce) cod fillets

For the beans:
2 tablespoons extra-virgin olive oil

1 medium leek, sliced into 1/2-inch rounds, both white and green parts - rinsed for grit!

3 cloves garlic, thinly sliced

Kosher salt

½ teaspoon dried oregano

½ teaspoon chili flakes

½ cup white wine

½ cup chicken or vegetable stock

2 15-ounce cans cannellini or other small white beans, drained and rinsed

Finely chopped herbs for finishing, such as chive, mint or Italian parsley

Flaky salt for serving

METHOD

Preheat the oven to 400°F.

Mix together the butter, preserved lemon, lemon zest and juice, garlic and a pinch of salt. Taste and adjust with more lemon juice and salt as needed.

Heat a deep-sided 12-inch skillet over medium heat. Add the oil and when it shimmers and the leeks and the garlic and a pinch of the salt. Cook, stirring frequently until softened, 3 to 5 minutes. Add the oregano and chili flakes and cook 30 seconds more. Stir in the beans, the broth and the white wine and bring to a simmer. Cook so the flavors become acquainted and the liquid is reduced by about half, 3 to 5 minutes. Season with salt and pepper and stir in the arugula just to wilt.

Meanwhile, season the cod with salt and pepper and spread a generous spoonful of preserved lemon butter over each fillet.

Roast in the oven for 10 to 12 minutes, until the cod is opaque and flakes easily.

Evenly plate some of the beans among 4 plates and top with a cod fillet and a showering of herbs of your choosing. A pinch of flaky salt would also be nice.