This is one of my favorite ways to make cod. I cut this recipe off of a bag of frozen cod filets that I purchased a few years ago and have made it several times since. To serve the fish you put a boiled potato down first on the plate and smash it with the bottom of a cup, then place the fish on top and drizzle with the sauce. You may want to cut back on the amount of mustard if you don’t want it to have such a strong mustard flavor.
1 Tablespoon Coriander Seeds
1 Tablespoon Cumin Seeds
1 teaspoon kosher salt
2 teaspoons freshly ground black pepper
4 Cod Filets – I use frozen ones that have thawed
2 Tablespoons Canola Oil
2 Tablespoons Whole- Grain Mustard (more or less to your liking)
¼ cup of butter (1/2 stick)
2 Tablespoons of water
- Crush the coriander and cumin seeds with a mortar and pestle, or use the bottom of a heavy sauce pan to smash them.
- Combine the crushed seeds with the salt and pepper in a small bowl
- Sprinkle the mixture over the filets – coating both sides
- Heat one tablespoon of the oil in a non-stick skillet over moderate to high heat.
- Sear until undersides are well browned, about two minutes
- Turn filets over and repeat the process – cooking two to three minutes more. Set aside and keep warm.
- In a small saucepan heat the two tablespoons of water and the mustard mixing well. Add the butter in small chunks. Heat until the sauce has a creamy consistency.
- Smash one or more small potato on the plate, place fish on top and add the mustard and butter sauce.