Pan Seared Cod with Saffron Cream Sauce
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
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Total Time
25 mins
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Servings
8
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Calories
411 kcal
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Course
Main Course
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Cuisine
Persian
Pan Seared Cod with Saffron Cream Sauce
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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.
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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
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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.
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 Information
Show Details
Calories
411kcal
(21%)
Carbohydrates
6g
(2%)
Protein
61g
(122%)
Fat
14g
(22%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Trans Fat
0.1g
Cholesterol
169mg
(56%)
Sodium
500mg
(21%)
Potassium
1436mg
(41%)
Fiber
0.4g
(2%)
Sugar
1g
(2%)
Vitamin A
564IU
(11%)
Vitamin C
4mg
(4%)
Calcium
69mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 411 kcal
% Daily Value*
| Calories | 411kcal | 21% |
| Carbohydrates | 6g | 2% |
| Protein | 61g | 122% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 169mg | 56% |
| Sodium | 500mg | 21% |
| Potassium | 1436mg | 31% |
| Fiber | 0.4g | 2% |
| Sugar | 1g | 2% |
| Vitamin A | 564IU | 11% |
| Vitamin C | 4mg | 4% |
| Calcium | 69mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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