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Prep Time10 Mins
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Cook Time15 Mins
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Serving4
What is Pan-Seared Cod with White Wine Sauce?
Transform simple cod fillets into an elegant restaurant-quality dish with this foolproof recipe. Perfect pan-searing creates a golden crust while keeping the fish moist and flaky, all enhanced by a silky white wine sauce that’s both sophisticated and easy to master.
Why This Recipe Works
Experience the perfect balance of textures – crispy exterior giving way to tender, flaky fish underneath, all complemented by a velvety sauce that adds both richness and brightness. This recipe proves that fine dining can be achieved at home with minimal ingredients.
The Art of Perfect Pan-Seared Cod
Mastering the Technique
The secret lies in properly preparing the fish and maintaining the right temperature. A properly heated pan and dry fish surface are crucial for achieving that coveted golden crust while keeping the interior moist.
Selecting Your Cod
Choose thick, center-cut cod fillets for best results. Fresh cod should be firm, translucent, and have a clean ocean scent. While fresh is ideal, high-quality frozen cod can work equally well when properly thawed.
Ingredients
For the Cod
For the White Wine Sauce
Directions
Begin by patting the cod fillets completely dry with paper towels - this is crucial for achieving a golden crust. Season generously with salt and pepper on both sides. Let the fish rest at room temperature for 5-10 minutes before cooking.
Heat olive oil in a large skillet over medium-high heat until shimmering. Carefully place the cod fillets in the pan, presentation side down. Cook without moving for 3-4 minutes until golden brown. Add butter to the pan, flip the fillets, and cook for another 2-3 minutes until fish is just cooked through. Transfer to a warm plate.
In the same pan, lower heat to medium and add shallots. Cook until softened, about 2 minutes. Add garlic and cook for 30 seconds until fragrant. Pour in white wine, scraping up any browned bits from the bottom of the pan. Simmer until reduced by half.
Add heavy cream and simmer until slightly thickened. Remove from heat and whisk in cold butter one tablespoon at a time. Stir in lemon juice and parsley. Season with salt and white pepper to taste.
Serve the cod fillets with the white wine sauce spooned over top, garnished with additional fresh parsley if desired.
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