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Pan-Seared Cod with Herbed Mustard Cream and Roasted Potatoes

Experience a delightful fusion of flavors with this elegant yet approachable dish. Tender, flaky cod fillets are perfectly seared and nestled atop crispy roasted potatoes, all bathed in a velvety herb-infused mustard cream sauce. The harmonious blend of aromatic herbs, tangy mustard, and rich cream complements the mild sweetness of the cod, creating a restaurant-quality meal that's surprisingly easy to prepare at home. This dish is perfect for a special weeknight dinner or casual entertaining.
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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 45 minutes
Course Dinner, Lunch, Main Course
Cuisine American, French-inspired
Servings 4 servings
Calories 480 kcal

Equipment

  • Baking sheet
  • Large skillet or frying pan
  • Cutting board and sharp knife
  • Citrus juicer
  • Measuring cups and spoons
  • Whisk
  • Mixing bowl
  • Serving platter

Ingredients
  

Protein

  • 4 fillets Cod (6-7 oz / 170-200g each) - skinless [680-800g]

Produce

  • 1.5 lbs Baby potatoes halved [680g]
  • 2 Shallots medium, finely minced
  • 2 cloves Garlic minced
  • 1/4 cup Fresh mixed herbs (parsley, chives, dill) finely chopped [15g]
  • 1 Lemon zested and juiced

Dairy

  • 1/2 cup Heavy cream [120ml]
  • 2 oz Unsalted butter [56g]

Condiments

  • 2 tablespoons Whole grain Dijon mustard [30ml]
  • 1 teaspoon Honey

Baking & Spices

  • Salt and freshly ground black pepper to taste
  • 1/4 teaspoon Red pepper flakes optional

Oils & Vinegars

  • 2 tablespoons Olive oil [30ml]

Beer, Wine & Liquor

  • 1/4 cup Dry white wine (or chicken broth for non-alcoholic version) [60ml]

Instructions
 

Prepare the Potatoes

  • Preheat the oven to 425°F (220°C).
  • In a mixing bowl, toss halved potatoes with 1 tablespoon olive oil, salt, and pepper.
  • Spread potatoes on a baking sheet in a single layer, cut side down. Roast for 20-25 minutes, or until golden and crispy.

Prepare the Fish and Sauce

  • While potatoes are roasting, pat cod fillets dry with paper towels. Season both sides with salt and pepper.
  • In a small bowl, mix chopped herbs, lemon zest, and a pinch of salt. Set aside.
  • Heat a large skillet over medium-high heat. Add 1 tablespoon each of olive oil and butter.
  • Once hot, add cod fillets and sear for 3-4 minutes on each side until golden and cooked through. Remove fish from skillet and set aside.
  • In the same skillet, lower heat to medium and add shallots and garlic. Sauté for 1-2 minutes until fragrant.
  • Add white wine (or broth) and lemon juice. Simmer for 2-3 minutes until liquid is reduced by half.
  • Whisk in cream, mustard, and honey. Simmer gently for 2-3 minutes until sauce slightly thickens.
  • Remove from heat and whisk in remaining butter and most of the herb mixture (reserve some for garnish). Season with salt, pepper, and red pepper flakes if using.

Assemble and Serve

  • Arrange roasted potatoes on plates or a serving platter.
  • Place cod fillets on top of the potatoes.
  • Spoon the herbed mustard cream sauce over the fish and potatoes.
  • Garnish with remaining herb mixture.
  • Serve immediately while hot.

Notes

1. For a non-alcoholic version, substitute the white wine with chicken broth.
2. You can use any combination of fresh herbs like parsley, chives, dill, or tarragon based on availability and preference.
3. If cod is not available, you can substitute with other white fish like haddock, pollack, or halibut.
4. For a lighter version, you can use half-and-half instead of heavy cream.
5. Leftover sauce can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop.
Keyword Creamy Fish, Easy Weeknight, Herb-Infused, Seafood Dinner