Pan Seared Cod with Shallots and Fennel
This pan seared cod is cooked in a flavorful shallot, fennel and mushroom sauce and served with some dill rice. This simple cod recipe makes the perfect dinner is less than one hour.
Servings: 4 people
Calories: 350kcal
Ingredients
- 4 tablespoon butter divided
- 4 pieces cod fillets
- 3 tbsp all purpose flour
- 2 shallots diced
- 1 fennel thinly sliced
- 1 lb white mushrooms sliced
- 2 cups vegetable broth
- ½ cup heavy cream
- ½ teaspoon sea salt
- ½ tsp freshly ground pepper
- 2 tablespoon lemon juice
- dill rice to serve See notes
Instructions
- Melt 2 tablespoon butter in the pan over medium heat. Pat dry cod fillets and sprinkle salt and pepper on both sides of the fish.
- Dredge cod fillets in all purpose flour.
- Sear cod fillets in butter for four minutes on each side. Transfer the cod fillets to a plate.
- In the same pan, melt the remaining butter and add shallots and fennel to the pan.
- Saute until fennel starts softening. Add in mushrooms and stir well until the vegetables are cooked and soft.
- Pour the vegetable broth and heavy cream into the pan. Season carefully with salt and pepper since the vegetable broth has some salt.
- Bring to simmer and let the sauce simmer for five to seven minutes.
- Place the cod back in the pan and cook for a couple of minutes. Add the lemon juice right before serving.
- Serve cod and shallot fennel sauce with dill rice.
Notes
You can find the recipe for dill rice on Unicorns in the Kitchen.
Nutrition
Calories: 350kcal