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.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 tbsp 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
- 1/2 cup heavy cream
- 1/2 tsp sea salt
- 1/2 tsp freshly ground pepper
- 2 tbsp lemon juice
- dill rice to serve (See notes)
Instructions
- 1
Melt 2 tbsp butter in the pan over medium heat. Pat dry cod fillets and sprinkle salt and pepper on both sides of the fish.
- 2
Dredge cod fillets in all purpose flour.
- 3
Sear cod fillets in butter for four minutes on each side. Transfer the cod fillets to a plate.
- 4
In the same pan, melt the remaining butter and add shallots and fennel to the pan.
- 5
Saute until fennel starts softening. Add in mushrooms and stir well until the vegetables are cooked and soft.
- 6
Pour the vegetable broth and heavy cream into the pan. Season carefully with salt and pepper since the vegetable broth has some salt.
- 7
Bring to simmer and let the sauce simmer for five to seven minutes.
- 8
Place the cod back in the pan and cook for a couple of minutes. Add the lemon juice right before serving.
- 9
Serve cod and shallot fennel sauce with dill rice.