Name: Pan Seared Cilantro Crusted Cod with Horseradish Mashed Potatoes with Caramelized Onions and Sauteed Pattypan Squash
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Cuisine: american
Ingredients: 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; 2 tablespoons olive oil; 12 pattypan squash; 2 tablespoons unsalted butter; 3 tablespoons finely chopped fresh parsley; Salt and pepper; 2 tablespoons olive oil; 4 cod fillets, about 6 to 7 ounces each; Salt and freshly ground pepper; 1/2 cup finely chopped cilantro

Directions

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

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