Coriander Crusted Cod (Recipe)

Coriander Crusted Cod with Smashed Garlic Potatoes in Creamy Dijon Sauce

This is a simple but satisfying dish for 4. I like coming up with light "hunter gatherer" meals- lots of veggies, fruits, greens, and lean protein elements such as nuts and seafood.



Ingredients


4 medium sized fillets of cod, or favorite fresh, white fish
2 Tablespoons coriander seeds
3 teaspoons freshly ground black pepper
1 teaspoon freshly ground salt
olive oil- twice around the pan
1/2 stick butter
2 Tablespoons Dijon mustard
freshly squeezed lemon juice
4 whole large yellow potatoes (peel on)
4 Tablespoons sour cream
4 cloves garlic, minced

Step 1: Cut potatoes in half, and put in a large sauce pan. Cover with at least 1 inch water, and boil until easily pierced with a fork (~15 minutes)

Step 2: Meanwhile, grind together coriander seeds, salt, and pepper in a mortar and pestle. Spread a layer of ground spices over both sides of each cod fillet.

Step 3: Heat olive oil (twice around the pan) in a large skillet over medium heat. Add fillets to heated oil. Sear undersides until nicely browned (~2 minutes). Do not overheat. Oil should not be smoking or popping. Flip each piece of fish and cook for another 2-3 minutes, until just cooked through (fish should be moist throughout, and just turning opaque). Remove fish once cooked, and set aside- cover with foil to keep warm.

Step 4: Once potatoes are tender, drain water. Leaving skins on, place halved potatoes into a bowl. Mash together with sour cream and garlic. Salt and pepper to taste.

Step 5: Heat Dijon mustard and several squirts of freshly squeezed lemon juice in pan over medium heat. Add softened butter, stirring smooth. Do not overheat. sauce should be warm and creamy, but butter should not foam or sizzle.

Step 6: Scoop 1/4 of smashed yellow potatoes onto each plate. Set a piece of coriander crusted cod atop each mound of potatoes. Drizzle with mustard sauce.

Step 7: Serve with favorite veggies or salad. Pictured: mixed greens, shredded carrots, and walnuts, in a light vinaigrette.