Pan-Seared Cod with Lemon-Dill Sauce and Roasted Red Potatoes
This elegant yet easy-to-prepare meal is a celebration of fresh, clean flavors, perfect for a lighter March dinner. Lean cod fillets are quickly pan-seared to achieve a delicate crust and moist interior. The star of the show is a vibrant lemon-dill sauce, which adds a refreshing tang and herbaceous aroma. Paired with simply roasted red potatoes, this dish offers a balanced and satisfying experience that feels both gourmet and comforting. It's a wonderful way to enjoy seafood during the transitional spring season.
Equipment
Ingredients
Instructions
- 1Preheat your oven to 400°F (200°C). On a large baking sheet, toss the cubed red potatoes with 1 tablespoon of olive oil, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Spread them in a single layer. Roast for 25-30 minutes, or until tender and lightly golden brown, flipping halfway through.
- 2While potatoes roast, prepare the cod. Pat the cod fillets thoroughly dry with paper towels (this helps create a good sear). Season both sides of the cod with the remaining 1/4 teaspoon of salt and 1/8 teaspoon of black pepper.
- 3Heat the remaining 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat until shimmering. Carefully place the cod fillets into the hot skillet. If cod has skin, start skin-side down. Sear for 3-4 minutes per side, depending on thickness, until golden brown and cooked through (the fish should flake easily with a fork). Remove cod from the skillet and set aside on a plate, tented with foil.
- 4Make the lemon-dill sauce: Reduce heat to medium. Add butter to the same skillet and melt. Add minced garlic and cook for 30 seconds until fragrant. Pour in the chicken or vegetable broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 2 minutes.
- 5Stir in the heavy cream (or half-and-half), chopped fresh dill, and fresh lemon juice. Simmer gently for 2-3 minutes, stirring occasionally, until the sauce slightly thickens. Taste and adjust seasoning if needed.
- 6Serve: Plate the roasted red potatoes and place a seared cod fillet next to them. Spoon a generous amount of the warm lemon-dill sauce over the cod. Garnish with a lemon wedge and extra fresh dill if desired. Serve immediately.
Nutrition
Frequently Asked Questions
Can I use frozen cod for this recipe?
Yes, you can use frozen cod. Make sure to thaw it completely in the refrigerator overnight or under cold running water. Pat it very dry with paper towels before seasoning and searing, as excess moisture can prevent a good sear.
What other types of fish would work well with this sauce?
This lemon-dill sauce is versatile and pairs wonderfully with other white, flaky fish like halibut, tilapia, haddock, or even salmon. Adjust cooking times based on the thickness of your chosen fish.
How can I prevent the fish from sticking to the pan?
Ensure your non-stick skillet is properly heated before adding the fish. Use enough oil, and don't overcrowd the pan. Resist the urge to move the fish too soon; let it develop a good crust for 3-4 minutes before gently trying to flip it. A well-seasoned cast-iron skillet can also work if properly maintained.
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RECIPE BY
Leckere Rezepte
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