Hi everyone, welcome to this episode of Amanda Tastes.
Today, let me show you a simple and quick dish, a pan-seared cod fillet.
Simple ingredients. Beside cod fillets, you will need butter, plain flour, lemon, chopped chives, olive oil, salt and pepper.
Before we cook the fish, let’s start off with the side veggie, a roasted potato.
You will need potatoes, spring onion, a clove of garlic, and olive oil, salt and pepper.
Peel the potatoes and cut them into small chunks.
Chop up spring onion.
Slice garlic clove.
Now let's prepare the cod fillets.
On both sides, season with salt and pepper.
Here is a tip for pan-seared fish dishes. And you can apply it to every fish fillet.
Coat another layer of flour.
Coat both sides with your hands like this. In this way, the fish flesh is unlikely to break apart after cooking.
Now bring a pot of water to a boil.
Add in a pinch of salt.
Put your potato chunks in the pot.
Bring it to a boil and cook for 10 more minutes until you can easily pierce through the potatoes with a fork. Remove from the pot and strain the water off.
Preheat a skillet, and then drizzle some olive oil. Add in the potatoes.
Season with salt and pepper.
Roast potatoes over medium heat.
Stir constantly to evenly distribute the heat on each piece.
When they get some golden color on, add in garlic slices.
And chopped chives.
Give it a stir.
Cook until fragrant, and get them on the plate.
Clean and wipe the pan.
Preheat it again, drizzle some olive oil, and gently put the cod fillets in, skin side down.
Do not move it right now. The most important tip is, don’t move it around, and be patient.
Over medium heat, sear for a minute or two, and then gently move the fish with a spatula and see if the skin sticks to the bottom.
Or you can swing the pan. If cod fillet is moving around easily, that means the skin side is set and cooked.
As for thick fish fillets like this, almost 2 cm thick, you will need 6 minutes to cook.
For thin fillets, 4 or 5 minutes will be enough.
Make sure you cook the skin side for at least 3 to 4 minutes before you flip.
Once you flip, you will see the skin side is already golden.
So most of the time, the fillet is skin side down.
Do not flip until the fillet is about 80% cooked.
And you only need to flip once.
If you flip a lot, the fillet is definitely going to break apart.
Now it's almost done, turn down the heat, and add in butter. Let the butter melt in the pan.
Tilt the pan, use a spoon to baste the fillet to infuse with extra flavors.
Next, gently transfer the cod fillet on a plate.
Drizzle some lemon juice in the pan.
Cook lemon juice along with the remaining butter in the pan for a few seconds, and then turn off the heat.
This will be the sauce to accompany our cod fillet.
Now pour it over chopped chives, and mix well.
And then pour it over roasted potatoes and cod fillet. Garnish with a lemon wedge and cherry tomato halves, and it's done.
This dish is crispy on the skin side, with a tender and moist flesh.
Once you get the hang of it, you can cook all kinds of fish by applying the same technique.
Pay attention to the temperature to keep the flesh moist and tender, and finish with some seasoning, and you will have a delicious fish dish.
Serve with golden and earthy roasted potatoes, along with some simple ingredients, this pan-seared cod fillet is very easy and delicious.
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