Remember the days of having friends over? This seared cod is the kind of meal I’d cook for one or two close friends, over a bottle of Sauvignon Blanc. I don’t know why, but it makes me think of a rustic table in a cozy English cottage by the sea. This light and warming main course would be perfect for an early winter dinner, with sunlight waning and candles blazing. I like to serve it with mashed parsnips for a comforting, rustic meal.
Cod is one of my favorite fish. Its rich, salty flavor tastes exactly like the sea. When combined with herbs, butter, and a dash of balsamic glaze, it transforms into a sweet-savory treat.
pan-seared cod with aromatics
Serves: 6-8
Prep Time: 20 min – 8 hrs
Cook Time: 45-50 min
- high-smoke oil, such as avocado
- 2-3 cod loins, skin on if possible
- table salt
- a few pats salted butter or non-dairy butter
- a few aromatics of your choice: the skin of a lemon, a bundle of thyme, a couple smashed garlic cloves, a sage leaf or two
- 1/4 cup vegetable broth (optional)
- 2-3 tbsp balsamic glaze
- flaky salt, such as Maldon
- Anywhere from one hour to 20 minutes before cooking, remove your filets from their wrapping and salt both sides. Reserve in refrigerator, uncovered, to dry out. Preheat oven to 350F/175C.
- Place a cast-iron pan on high heat and let it get super hot. While it heats, pat your cod down with paper towels to remove the salt and moisture.
- Swirl in enough oil to lightly coat the bottom of your pan and place the fish skin side down. Allow to sear for 3-5 minutes, pressing down on it with a spatula to keep it from curling.
- Toss in aromatics and put a couple knobs of butter on top of the raw side of the fish, allowing some of the aromatics to drape across the fish as well as some that sit in the pan to infuse the juices. Place in the oven, still skin-side down for 8-10 minutes or until the fish reaches 145F/63C.
- Remove pan from the oven and baste the fish with some of the aromatic oil in the bottom of the pan. Remove fish from the pan, and discard the aromatics, leaving behind the liquid.
- Whisk in vegetable broth and balsamic glaze, tasting as you go. Add butter & salt to taste, if needed.
- Allow fish to rest on a plate for a few minutes. Plate your sides (again, mashed parsnips anyone? Asparagus? The possibilities are endless). Place the fish seared-side up on top. Drizzle reserved juices around the plate and top with a sprinkle of Maldon salt.
