Pan Seared Cilantro Crusted Cod, Mashed Potatoes, Squash

By á-170456

Ingredients

• HORSERADISH MASHED POTATOES:
• 4 tablespoons unsalted butter
• 3 large onions finely sliced
• 3 tablespoons balsamic vinegar
• 1 teaspoon finely-chopped fresh thyme
• Salt to taste
• Freshly-ground black pepper to taste
• 6 russet potatoes peeled, and cut into 1" dice
• 6 tablespoons unsalted butter
• 1 cup heavy cream
• 3 tablespoons prepared horseradish
• PATTYPAN SQUASH:
• 2 tablespoons olive oil
• 12 pattypan squash
• 2 tablespoons unsalted butter
• 3 tablespoons finely-chopped fresh parsley
• Salt to taste
• Freshly-ground black pepper to taste
• PAN SEARED COD:
• 2 tablespoons olive oil
• 4 cod fillets - (abt 6 to 7 oz ea)
• Salt to taste
• Freshly-ground black pepper to taste
• 1/2 cup finely-chopped cilantro

Details

Servings 4

Preparation

Step 1

Horseradish 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.

Pattypan 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. 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.

This recipe yields 4 servings.