Pan roasted cod
A great piece of fish can make any dinner feel upscale. When talking to friends many seem to be intimidated to make fish at home. The fear of the fish falling apart or being flavorless leads the list of concerns. Today we are going to build your fish cookery confidence.
We are starting with the very resilient cod fish. Cod is a lot less likely to fall apart than most fish. A six ounce serving is the perfect portion in fillet form. Always be sure to lightly dry your fish with a paper towel prior to cooking because no matter how beautiful your fillet it won’t brown if its wet! My cod is seasoned with Chinese five spice and salt but salt and pepper will do you if you wish to minimize ingredients. I’m a bit of a spice hoarder so I always have about 5 drawers at my disposal :). After you have seasoned your fish start with a really hot pan. Once hot thats when you add your oil. Once your oil is in the pan nows the time to add your seasoned fish. Carefully lay the fish in the pan towards your range not yourself! Oil burns are no joke so be careful! Lightly press down on your fillet with the back of a spatula to prevent your fish from curling. Do not touch thy fish for 2 minutes! You need time to establish a beautiful crust and moving your fish around too much will result in dull looking and tasting fish that will surely stick to your pan. After 2 minutes add a nob of butter and carefully flip the fish. Continue cooking and basting with the butter 3 minutes or until opaque. Thats it!
Cranberry ginger relish
Now that you’ve mastered the fish part its time to pack the flavor! My cranberry relish is packed with Asian flavors and you don’t have to worry about a fussy sauce breaking on you. Tart cranberries are paired with aromatic spicy ginger and sambal oelek, warm cinnamon and soy. In less than 45 minutes you have a beautiful topping that elevates your now perfectly cooked fish. If you have an event coming up be sure to double the relish because this stuff is killer when paired with a cheese like a triple creme brie. I hope you enjoy this simple and delicious cod dish and let me know what you think!
5 spiced cod pan roasted and topped with a tart ginger cranberry relish.
- 3/4 cup orange juice
- 1/2 teaspoon sambal oelek
- 1 tablespoon fresh ginger grated
- 1 stick cinnamon whole
- 3 tablespoons water
- 2 tablespoons granulated sugar
- 2 teaspoons soy sauce
- 1 12 oz package cranberries fresh
- 1 tablespoon rice wine vinegar
- 2 scallions chopped
- 4 6 oz cod fillets
- 1/2 teaspoon kosher salt
- 1 1/2 teaspoons Chinese 5 spice seasoning
- 2 tablespoons vegetable/canola oil
- 3 tablespoons unsalted butter
In medium sized non-reactive sauce pan add OJ, samba, ginger, cinnamon stick, water, sugar, and soy sauce. Cook over medium heat until a light boil stirring constantly to dissolve sugar. Add cranberries and decrease heat to a simmer cooking for an additional 5-7 minutes or until cranberries pop and relish thickens. Remove from heat and stir in rice wine vinegar and scallions. Refrigerate for at least 30 minutes.
Lightly dry fish with a paper towel. Season evenly with salt and 5 spice seasoning. cast iron skillet over high heat. Add oil once skillet is hot and decrease heat to medium high. Add fish to pan and press down lightly with spatula to prevent the fish from curling up. Cook for 3 minutes and add butter to pan. Flip fish and baste with butter cooking for an additional 2 minutes or until fish is just opaque in color. Remove from heat.
Place fish on individual plates and top with cranberry relish.
When adding fish to hot pan make sure to add the fish facing away from your body so you don't get any nasty oil burns!
If you like seafood be sure to check out Grilled Five Spiced Shrimp with Kumquat Glaze and Daikon Mango Salad