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Pan-Seared Cod with Garlic Butter and White Wine Sauce

Pan-Seared Cod with Garlic Butter and White Wine Sauce
Pan-seared cod is elevated to new heights when paired with a luxurious garlic butter and white wine sauce. The delicate fish is crisped to perfection on the outside while remaining tender within. A rich and aromatic compound sauce is infused with the pungency of garlic and the subtle nuances of white wine, perfectly balancing the delicate flavor of the cod. This classic dish is often served with simple yet comforting sides such as rice or mashed potatoes allowing the true flavors of the fish to shine through.
Ingredients
  • 2 1/4 cups heavy cream
  • 1 yellow onion
  • 1 1/2 cups white wine (120°F or 49°C)
  • 1 1/2 cups concentrated fish stock
  • 1 1/2 cups Dijon mustard
  • 1.32 lbs cod fillet, skin removed (500g)
  • 2 cups crème fraiche
  • 1 tsp butter
  • salt and pepper to taste
Instructions

1. Preheat your oven to 400°F (200°C)

2. Peel and chop the yellow onion into small pieces.

3. In a large saucepan melt the butter over medium heat. Add the chopped onion and cook until softened about 5 minutes.

4. Add the white wine to the saucepan and cook until the liquid has almost completely reduced about 10 minutes.

5. In a small bowl whisk together the crème fraiche and Dijon mustard. Add the mixture to the saucepan and stir to combine.

6. Add the concentrated fish stock and heavy cream to the saucepan. Bring the mixture to a simmer and cook for 10-15 minutes or until the sauce has thickened slightly.

7. Meanwhile season the cod fillet with salt and pepper to taste.

8. Heat a non-stick skillet over medium-high heat. Add the cod fillet and cook for 3-4 minutes per side or until cooked through.

9. Serve the pan-seared cod with the white wine sauce spooned over the top. Pair with a side of rice or mashed potatoes for a well-rounded meal.

Tools
  • skillet
  • saucepan
  • whisk
  • cutting board
  • knife
  • measuring cups
  • oven

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