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Pan-seared cod with saffron cream sauce is a dish that beautifully blends simplicity and elegance. The cod fillets are seared until golden, locking in their delicate, flaky texture, while the saffron-infused cream sauce adds a luxurious depth of flavor. The rich, aromatic saffron pairs beautifully with the mild, buttery cod, creating a dish that feels both comforting and sophisticated.
This recipe is particularly special for Nowruz, the Persian New Year. Nowruz is the celebration of the end of winter and the beginning of spring (spring equinox), and fish is traditionally served alongside fragrant herb rice (sabzi polo). Persian-style branzino, grilled branzino, Best Fried Fish and simple roasted branzino are tasty fish recipes people enjoy for Nowruz.
Another classic Nowruz dish to try is Reshteh Polo, a flavorful rice dish with toasted noodles, symbolizing the path of life in the new year!
Whether you’re celebrating a festive occasion or simply looking for an easy yet refined seafood dish, this recipe is sure to impress. If you love Persian flavors, be sure to check out classic accompaniments like tahdig, Persian herb rice, and other cod recipes to complete your meal.
Table of Contents
- Recipe Highlights
- How to Choose the Best Cod for This Recipe
- Ingredients
- How to Make Pan Seared Cod with Saffron Cream Sauce
- Serving Suggestions
- Variations
- Recipe Tips
- How to Store Pan Seared Cod with Saffron Cream Sauce
- Frequently Asked Questions
- More Fish Recipes To Try
- Pan Seared Cod with Saffron Cream Sauce Recipe
Recipe Highlights
Cultural Influence: Persian cuisine
Flavor Profile: A delicate balance of mild, flaky cod paired with a rich and velvety saffron-infused cream sauce
Cooking Techniques: Pan-searing
Skill Level: Beginner-friendly
How to Choose the Best Cod for This Recipe
When selecting cod fillets for this recipe, it’s best to opt for high-quality frozen cod unless you have access to freshly caught fish.
Many supermarket seafood displayed in fresh seafood section have likely been previously frozen and thawed, which can affect their texture and freshness. Frozen cod fillet, on the other hand, is typically flash-frozen at peak freshness, preserving its mild flavor and firm, flaky texture.
Before cooking, ensure the fillets are completely thawed by placing them in the refrigerator overnight or using a cold water bath for a quicker method.
Cod is a versatile fish and because of its mild flavor, you can prepare it using different methods. Baking it in the oven is an easy, foolproof way that I have shown with my Turkish baked cod and parmesan-baked cod. Looking for a restaurant-worthy cod recipe? Try my pan-seared cod with shallots and fennel, it’s delicious!
Ingredients
- Cod fillets: Mild, flaky, and tender, providing a delicate base for the rich sauce.
- All-purpose flour: I dredge my fillets in flour to create a light, golden crust on the cod for a crisp texture.
- Spices: To the seasoned flour mix, I add paprika, garlic powder, onion powder, and salt.
- Olive oil: I use extra virgin olive oil to sear fillets since it helps achieve a crispy, golden sear while adding richness.
For the Saffron Cream Sauce
- Butter: Adds a creamy, rich note that deepens the saffron sauce’s flavor.
- Onion: Provide a subtle sweetness and mild onion flavor without overpowering the sauce. Alternatively, you can use shallots to make the sauce.
- Flour: It is the thickening agent that gives the sauce a smooth, velvety texture.
- Salt and Black Pepper: These are my essential seasonings to balance and enhance the flavors.
- Bloomed Saffron: Adds a distinct floral aroma, vibrant golden color, and a touch of earthiness. Check out the perfect way to bloom saffron.
- Heavy Cream: Creates a luscious, silky sauce that pairs beautifully with the cod.
How to Make Pan Seared Cod with Saffron Cream Sauce
Step 1: Prepare the Cod
Pat the cod fillets dry with paper towels to remove excess moisture. In a shallow bowl, mix the flour, paprika, salt, garlic powder, and onion powder.
Lightly dredge each fillet in the seasoned mixture, shaking off any excess flour.
Step 2: Sear the Cod
Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully place the fillets in the pan. Sear the cod for 7 to 8 minutes per side or until the fish is golden brown and easily flakes with a fork.
Step 3: Make the Saffron Cream Sauce
In a small saucepan, melt a knob of butter over medium heat. Add the finely chopped onion and sauté until they become translucent and fragrant, about 2–3 minutes.
Stir in the flour, salt, and pepper, and cook for another minute to remove the raw flour taste.
Pour in the heavy cream and reduce the heat to low. Slowly add the bloomed saffron, stirring constantly.
Let the sauce simmer for 2-3 minutes, stirring occasionally, until it thickens into a velvety consistency.
Step 4: Assemble and Serve
Spoon some of the saffron cream sauce over the cod fillets. Garnish with freshly chopped herbs and serve immediately.
Serving Suggestions
This elegant dish is best served fresh, with the golden, flaky fish generously draped in the rich and aromatic saffron cream sauce. Plate the cod fillet and spoon extra sauce over the top to ensure every bite is infused with its luxurious, silky texture.
For a classic meal, pair this pan-seared cod with Mediterranean Yellow rice, Persian herb rice (Sabzi Polo) or dill rice with peas. It is a traditional Nowruz accompaniment that balances the creamy sauce with its fresh, herby flavors. You can also serve it with crispy tahdig for extra texture.
Fattoush, tabbouleh, or simple Mediterranean salad with cucumbers, tomatoes, and a lemon-olive oil dressing can add a refreshing contrast to the dish.
If you prefer a lighter take, pair cod fillets with roasted vegetables. For a heartier option, garlicky mashed potatoes work beautifully to soak up the saffron sauce.
Variations
Protein Swap: While cod is a fantastic choice, you can substitute it with other mild white fish like sea bass or tilapia. If you prefer a richer flavor, salmon also works well with the saffron cream sauce.
Spice Adjustments: If you enjoy a bit of heat, add a pinch of cayenne pepper or red pepper flakes to the flour mixture for an extra kick. For a more Mediterranean touch, add sumac or a dash of turmeric for enhanced color and earthiness.
Recipe Tips
Pat the Cod Dry: Excess moisture on the fish prevents a good sear. Use paper towels to thoroughly pat the fillets dry before dredging them in the seasoned flour. This ensures a crispy, golden-brown crust.
Bloom the Saffron: Saffron needs to be properly bloomed to release its full aroma and deep golden hue. Grind the saffron threads using a pestle and mortar, and sprinkle them on a few cubes of ice, leave it to melt and that would be your bloomed saffron.
Don’t Overcrowd the Pan: Cook the fillets in batches if necessary. Overcrowding traps steam and prevents the cod from developing a crispy crust. Use a large pan and allow space between each piece.
Use a Fish Spatula for Easy Flipping: A thin, flexible fish spatula helps you gently flip the cod without breaking the delicate fillets. If you don’t have one, use two regular spatulas to support the fish while turning.
Adjust the Sauce’s Creaminess: If you prefer a thinner sauce, add a splash of water or milk to lighten it up.
How to Store Pan Seared Cod with Saffron Cream Sauce
Refrigeration: Allow both the cod and sauce to cool to room temperature. Then, store the cod and saffron cream sauce in separate airtight containers to prevent the fish from becoming soggy. The cod will stay fresh for up to 2 days, while the saffron cream sauce can be stored for 3 days.
Freezing: I don’t recommend freezing cod fillets, as the texture can become dry and slightly rubbery upon reheating. Additionally, the saffron cream sauce may separate or lose its creamy consistency when frozen.
Reheating Tips:
- For the Cod: Reheat in a skillet over medium heat with a small amount of olive oil for 2–3 minutes per side. You can also reheat the fish in the air fryer, at 380 degrees for 3 to 5 minutes. Avoid microwaving, as it can make the fish rubbery.
- For the Sauce: Gently reheat over low heat, stirring frequently. If it thickens too much, add a splash of water, milk, or cream to loosen it.
Frequently Asked Questions
Absolutely! To bake, place the dredged fillets on a parchment-lined tray and bake at 375°F for 15-18 minutes. For air frying, cook cod fillets at 375°F for about 10-12 minutes, flipping halfway through.
Cod is a delicate fish, so make sure to pat it dry thoroughly before dredging it in flour. Also, use a non-stick pan, avoid excessive flipping, and let it develop a golden crust before turning.
More Fish Recipes To Try
Mediterranean recipes
Oven Baked Salmon with Olives and Capers
Persian Recipes
Persian Style Branzino Recipe
Fall Recipe
Easy Parmesan Baked Cod Recipe
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Pan Seared Cod with Saffron Cream Sauce
Ingredients
- 8 cod fillets
- 1/3 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons olive oil
For the Saffron Cream Sauce
- 2 tablespoons butter
- 1/2 yellow onion, finely chopped
- 1 tablespoon flour
- 1/4 tsp salt
- 4 tablespoons bloomed saffron, See notes
- ½ cup heavy cream
Instructions
Pan-Seared Cod Fillets
- Pat the cod fillets dry with paper towels to remove excess moisture.
- In a shallow bowl, mix the flour, paprika, salt, garlic powder, and onion powder. Lightly dredge each fillet in the seasoned flour, and make sure to shake off any excess flour.
- Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully place the fillets in the pan.
- Sear the cod for 7 to 8 minutes per side or until the fish is golden brown and easily flakes with a fork.
Saffron Cream Sauce
- In a small saucepan, melt butter over medium heat. Add the onion and sauté until it's translucent and fragrant, about 2–3 minutes.
- Stir in the flour, salt, and pepper, and cook for another minute to remove the raw flour taste.
- Pour in the heavy cream and reduce the heat to low. Slowly add the bloomed saffron, stirring constantly.
- Let the sauce simmer for 2-3 minutes, stirring occasionally, until it thickens into a velvety consistency.
- Spoon some of the saffron cream sauce over the cod fillets. Garnish with fresh herbs and serve immediately.
Video
Notes
- Pat the Cod Dry: Excess moisture on the fish prevents a good sear. Use paper towels to thoroughly pat the fillets dry before dredging them in the seasoned flour. This ensures a crispy, golden-brown crust.
- Bloom the Saffron: Saffron needs to be properly bloomed to release its full aroma and deep golden hue. Grind 1/4 teaspoon saffron strands using a pestle and mortar. Sprinkle the ground saffron over 2 cubes of ice and let it melt. This will be your bloomed saffron.
- Don’t Overcrowd the Pan: Cook the fillets in batches if necessary. Overcrowding traps steam and prevents the cod from developing a crispy crust. Use a large pan and allow space between each piece.
- Use a Fish Spatula for Easy Flipping: A thin, flexible fish spatula helps you gently flip the cod without breaking the delicate fillets. If you don’t have one, use two regular spatulas to support the fish while turning.
- Adjust the Sauce’s Creaminess: If you prefer a thinner sauce, add a splash of water or milk to lighten it up. For a richer, silkier sauce, whisk in a small cube of cold butter at the end.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Wonderful! Thank you!
Eeek! I avoid cod as it is on the “critically endangered for being overfished” list. Is there a substitute that would work here?
Any white fish would work including halibut and mahi mahi.