Pan Seared Cod with a Lemon Dijon Cream Sauce

Makes 4 servings


Cod and Sauce:

4 5-ounce cod filets, room temperature
½ C plus 2 T all-purpose flour
1 egg beaten
3 T fresh squeezed lemon juice
¼ C stock if needed
3 T Dijon mustard
4 T butter, divided
3 T canola oil
¼ C heavy cream
½ C chopped parsley
Salt and pepper


  • Put flour in one bowl with a little salt and pepper and the beaten egg in the other. Coat each cod filet in the egg and then the flour. Shake off excess gently. Heat 2 butter and oil in skillet and brown each cod filet for about 2 minutes on each side, searing and browning. Put the cod and the pan into a 400 degree F oven for about 6 minutes to finish. For the sauce, heat 2 T butter and add 2 T flour and make a roux. Add the Dijon and the lemon juice and whisk until smooth, then add the heavy cream and blend until thickened, adding a little stock if you need to thin it out. Add the parsley, and season with salt and pepper. Serve over the baked fish.

Creamed Spinach:
  • 1 10 ounce package frozen spinach leaves, (not chopped), thawed and squeezed until all liquid is out. Set aside. In a saucepan heat 2 T butter and add the onion and cook until translucent. Add 2 T flour to make a roux and cook for about 2 minutes adding more butter if paste gets too thick. Then add 1/3 C heavy cream, 2 T grated parmesan cheese, salt and pepper to taste. Put the spinach in the pan and stir to coat. Serve.

Pepper Quinoa:
  • Roasted 8 mini multi colored peppers, rubbed with olive oil and sprinkled with kosher salt, for 25 minutes on 450 degrees F until charred. Cool, chop, add to cooked quinoa and season to taste. Serve.

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