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Home : Recipes : Pan-seared cod with Orange Sauce and Mashed Potatoes

Pan-seared cod with Orange Sauce and Mashed Potatoes

Take your cod dinner to the next level with this recipe featuring pan-fried cod served with a fresh orange sauce, mashed potatoes, and a salad of orange and fennel. All our recipes are sourced fromgodfisk.no

Photo: Norwegian Seafood Council

  • Preparation time: 90 min
  • Difficulty: Medium

Ingredients

Orange Sauce

mashed potatoes

Salad

Root Vegetable Chips

Method

  • Scrape the cod skin well, sprinkle salt over the fish, and let it sit for 10 minutes.
  • Rinse off the salt and pat dry with paper towels, then cut the fillet into individual portions.
  • Lightly crush the garlic cloves with the flat side of a kitchen knife.
  • Heat olive oil in a skillet, add garlic and thyme, and cook the cod skin-side down until the skin is crispy, about 4 minutes.
  • Turn the cod, add butter, and remove the skillet from the heat. Let the cod finish cooking until just done, about 4 minutes.
  • Remove the cod from the pan, set aside, and keep it warm.

Orange Sauce

  • Squeeze the orange juice and add it to the skillet used to cook the cod.
  • Simmer the orange juice until reduced by half.
  • Strain into a small saucepan and stir in cold, diced butter.
  • Taste with salt.
  • Gently heat the sauce before serving; do not boil.

mashed potatoes

  • Peel the potatoes, cut into chunks, and boil in lightly salted water until tender, about 15 minutes.
  • Drain the cooking water, and mash the potatoes with a potato masher or fork.
  • Add butter and cream, and mash to your desired consistency.
  • Season with salt and pepper to taste.

Salad

  • Peel the orange and divide into segments.
  • Thinly slice fennel and red onion. Use a mandoline if you have one.
  • Toss orange segments, fennel, and red onion in olive oil, and season with salt and pepper.

Root Vegetable Chips

  • Wash and thinly slice carrots and beets into paper-thin slices, and soak in a bowl of ice-cold water. Use a mandoline if available.
  • Heat sunflower oil in a saucepan to approximately 180°C. Use a wooden skewer to test if it's hot enough; it should bubble around the tip.
  • Dry the vegetables thoroughly with paper towels and fry in batches until crispy and golden. Pay special attention to the beets’ cooking time.
  • Use a slotted spoon to transfer them to paper towels to drain excess fat.
  • Season with salt and pepper.

Serving

  • Serve the cod with orange sauce, mashed potatoes, and salad. Top with root vegetable chips.

Tip:Carefully fillet the orange using a sharp knife. First, cut away the peel so no white pith remains, then cut out segments between the membranes on the orange. You can also buy pre-made root vegetable chips at the store.

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