Spice Encrusted Cod
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 Tbsp. coriander seeds1 Tbsp cumin seeds1 t kosher salt2 t course ground black pepper4 - 3 oz. cod filets, thawed2 Tbsp extra virgin olive oil2 Tbsp whole grain Dijon Mustard2 Tbsp salted butter12 small new potatoes or fingerlings
Cover potatoes by 1 inch of water in a large pot, bring to a boil. Simmer partially covered until potatoes are tender, about 15-18 mins depending on size. Drain and return to pan to keep warm.
Crush coriander and cumin seeds in a mortar and pestle or place them on a hard cutting board and crush with the bottom of a sauce pan. Combine crushed seeds with salt and pepper in a small bowl. Sprinkle spice mix over cod fillets, coating both sides.
Heat 1 Tbsp of oil in a 12-inch nonstick skillet over moderately high heat. Oil should be very hot, but not smoking. Cook fish in 2 batches, add 2 fillets and sear 2-3 minutes until the bottom is nicely browned then turn and cook 2-3 minutes more, until just cooked through. Transfer to a plate and keep warm. Wipe pan clean and repeat for the other 2 fillets.
Discard remaining oil in pan, then add 2 Tbsp water and whole grain mustard. With a wooden or nonstick spoon mix together water and mustard then add butter in small chunks, stirring until the sauce is warm with a creamy consistency.
Place 3 potatoes on each plate and carefully flatten each warm potato with the bottom of a glass. Place one Cod Fillet on each plate of potatoes and drizzle with sauce.
Number of Servings: 4
Recipe submitted by SparkPeople user KATHYS_JOURNEY.
Crush coriander and cumin seeds in a mortar and pestle or place them on a hard cutting board and crush with the bottom of a sauce pan. Combine crushed seeds with salt and pepper in a small bowl. Sprinkle spice mix over cod fillets, coating both sides.
Heat 1 Tbsp of oil in a 12-inch nonstick skillet over moderately high heat. Oil should be very hot, but not smoking. Cook fish in 2 batches, add 2 fillets and sear 2-3 minutes until the bottom is nicely browned then turn and cook 2-3 minutes more, until just cooked through. Transfer to a plate and keep warm. Wipe pan clean and repeat for the other 2 fillets.
Discard remaining oil in pan, then add 2 Tbsp water and whole grain mustard. With a wooden or nonstick spoon mix together water and mustard then add butter in small chunks, stirring until the sauce is warm with a creamy consistency.
Place 3 potatoes on each plate and carefully flatten each warm potato with the bottom of a glass. Place one Cod Fillet on each plate of potatoes and drizzle with sauce.
Number of Servings: 4
Recipe submitted by SparkPeople user KATHYS_JOURNEY.
Nutritional Info Amount Per Serving
- Calories: 251.2
- Total Fat: 10.6 g
- Cholesterol: 62.0 mg
- Sodium: 758.2 mg
- Total Carbs: 16.9 g
- Dietary Fiber: 3.0 g
- Protein: 21.8 g
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