Pan-Seared Cod, Braised Fennel, Garlic Cream
This charming rustic cod dish is not meant to be fancy. Caramelized wedges of fennel and onion are simply bathed in a warm garlic cream. Wild Alaska Pacific Cod fillets, with their slightly sweet mild clean taste and lean flaky texture, are pan-seared to develop a light golden-brown crust on the outside while keeping the interior moist and tender.
The rustic approach embodies simplicity. It centers on the use of affordable ingredients and easy preparation techniques that elevate and showcase their basic humble quality.
The golden fillets rest upon the creamy braised vegetables. Scattered with rough-chopped herbs and lemon zest, this is a delightful, delicious dish that’s quick and unfussy yet astonishingly complex in flavor.
Rustic Cod Recipe
Pan-Seared Cod
1 lb. wild pacific cod fillets, in 4 pieces
sea salt and fresh ground pepper
flour
olive oil
Let fish fillets come close to room temperature. Pat dry with paper towels. Season with salt and pepper. Dredge in flour, shake off excess.
Cook fish in a glug of olive oil in a non-stick skillet over medium to medium-high heat until cooked through and golden brown on both sides.
Braised Fennel in Garlic Cream
1 large fennel bulb cut into wedges
1/2 medium onion, sliced
olive oil
6 plump garlic cloves, rough chopped
1 c. chicken stock
1/2 c. cream
sea salt and fresh ground pepper
Heat olive oil in a skillet large enough to hold fennel and onion in one layer. Cook until the vegetables are browning on both sides. Add garlic and cook until the garlic is lightly golden. Add chicken stock, bring to a boil, lower heat to a simmer, cover and cook 10 minutes. Add cream, stir gently, and continue to simmer for 10 minutes. Season to taste.
Note: Pan-sear the cod when about to add the cream to the fennel mixture so they will be ready at about the same time.
To Plate
fennel fronds, chopped
parsley, rough chopped + 1 sprig
lemon zest, roughly zested
Transfer braised fennel with garlic cream to a warm serving platter. Place hot cod fillets on top. Garnish generously with fennel fronds, parsley, and lemon zest.
Fancy no. Tasty yes. Crusty bread is a great addition for sopping up the luscious sauce.