Pan Seared Cod with Saffron Cream Sauce
This Pan-Seared Cod with Saffron Cream Sauce brings together simple ingredients for an effortlessly sophisticated dish. The cod is lightly coated in seasoned flour and pan-fried before being draped in a silky, fragrant saffron sauce.
Servings: 8
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
Calories: 411kcal | Carbohydrates: 6g | Protein: 61g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 169mg | Sodium: 500mg | Potassium: 1436mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 564IU | Vitamin C: 4mg | Calcium: 69mg | Iron: 2mg