Pan Seared Cilantro Crusted Cod with Horseradish Mashed Potatoes with Caramelized Onions and Sauteed Pattypan Squash

Total Time:
25 min
10 min
15 min

4 servings

  • Mashed Potatoes:
  • 4 tablespoons unsalted butter
  • 3 large onions, finely sliced
  • 3 tablespoons balsamic vinegar
  • 1 teaspoon finely chopped fresh thyme
  • Salt and freshly ground pepper
  • 6 russet potatoes, peeled and cut into 1-inch dice
  • 6 tablespoons unsalted butter
  • 1 cup heavy cream
  • 3 tablespoons prepared horseradish
  • Squash:
  • 2 tablespoons olive oil
  • 12 pattypan squash
  • 2 tablespoons unsalted butter
  • 3 tablespoons finely chopped fresh parsley
  • Salt and pepper
  • Pan Seared Cod:
  • 2 tablespoons olive oil
  • 4 cod fillets, about 6 to 7 ounces each
  • Salt and freshly ground pepper
  • 1/2 cup finely chopped cilantro
Mashed Potatoes:
  • Heat butter in a large skillet over medium heat. Add the onions and cook slowly until deep golden color. Add vinegar and thyme and season with salt and pepper, cook for 2 minutes longer. Cook potatoes in a large pot of salted water until soft. Drain well, add butter, heavy cream and horseradish, mash until smooth. Season with salt and pepper. Place potatoes in a bowl and top with the onions.

  • Heat oil in a medium saute pan. Add squash and saute until just cooked through. Add butter and cook until melted. Add parsley and season with salt and pepper to taste.

Pan Seared Cod:
  • Preheat oven to 375 degrees F. Heat oil in a large saute pan. Season cod on both sides with salt and pepper. Dredge skin-side in cilantro. Place cod, cilantro-side down in the oil and saute until lightly golden brown. Turn the fish over and place in the oven and continue cooking for 3 to 4 minutes until just cooked through.

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