Pan Seared and Roasted Cod Fillet with Portofino Sauce
Rating:
(1Rating)
Description:
Cod, Halibut, Scrod, Orange Roughy, Chilean or Black Sea Bass all work wonderfully with this savory sauce reminiscent of the Mediterranean. Enjoy with a side of grilled asparagus or rapini and rice or potato side.
Ingredients for 2 Portions:
2
8 oz
Cod Fillets, Boneless, Skinless
1/4
Cup
Flour, Seasoned with Salt & Pepper
2
TBSP
Olive Oil, Extra Virgin
2
Cloves
Garlic, Fresh
4
ea
Shrimp, Peeled & De-veined, Chopped
1
ea
Roma Tomato, Trimmed, Chopped
2
TBSP
Green Onion, Chopped
1/2
tsp
Chili Powder
-
Pinch
Saffron Threads
1
Cup
Seafood Stock (Kitchen Basics or other)
1
tsp
Cornstarch
1
TBSP
Water
-
Salt & Pepper
Preparation
Lightly flour top and bottom of each Cod fillet with seasoned flour.
In a medium size, non- stick fry pan over medium high heat, pan fry Cod fillets on both sides until lightly brown, then transfer fillets onto an oven-proof pan and place into a pre-heated 350 F oven for approximately 20 minutes or until fully cooked through. (Time depends on the thickness of your fillets).
Return the fry pan to the heat (leave the oil in the pan) and add garlic and green onion. Sauté one minute.
Add tomato and shrimp and sauté 2 more minutes.
Add chili powder, saffron and Seafood Stock. Bring to a simmer and reduce all resulting liquids by half.
Mix together cornstarch and water and slowly drizzle into the simmering liquid until you obtain a medium bodied consistency to your sauce.
Season sauce with salt and pepper to taste.
Remove fully cooked fish from the oven, plate and divide the Portofino Sauce between both fillets. Enjoy!
Notes
You can indeed use a number of other delicious fish including: Halibut, Chilean Sea Bass, Black Sea Bass, Scrod or even Orange Roughy...they all work very well.
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