Pan-Seared Cod with Mustard Cream Sauce

Ingredients (Serves 2)

For the fish:

• 2 fillets of fresh cod (about 180–200g each)
• Salt and freshly ground black pepper, to taste
• 1 tablespoon olive oil
• 1 tablespoon butter

For the mustard cream sauce:

• 1 shallot (or ½ small onion), finely chopped
• 1 clove garlic, minced
• ½ cup dry white wine (or vegetable stock)
• ¾ cup heavy cream
• 1 tablespoon Dijon mustard
• 1 teaspoon whole grain mustard (for texture and flavor)
• 1 teaspoon lemon juice
• 1 tablespoon fresh dill, finely chopped (plus extra for garnish)
• Salt and pepper, to taste

For the sides:

• 200g baby potatoes
• 150g green beans
• 1 tablespoon butter
• Salt to taste

🔪 Preparation Steps

Step 1: Prepare the Potatoes

1. Wash the baby potatoes well but do not peel them.
2. Place them in a pot of salted water and bring to a boil.
3. Cook for 12–15 minutes until fork-tender.
4. Drain them and toss with a bit of butter and a pinch of salt. Keep warm.

Step 2: Cook the Green Beans

1. Bring another small pot of salted water to a boil.
2. Add the green beans and cook for 3–4 minutes until they are just tender but still bright green.
3. Drain and immediately place them in ice-cold water to stop cooking and keep their color.
4. Drain again before serving.

Step 3: Cook the Cod

1. Pat the cod fillets dry with paper towels — this ensures a good sear.
2. Season both sides lightly with salt and black pepper.
3. Heat olive oil and butter in a non-stick skillet over medium-high heat.
4. Place the fish in the pan and cook for about 3–4 minutes on the first side until golden brown.
5. Gently flip the fillets and cook the other side for 2–3 minutes more, depending on thickness.
6. Remove from the pan and keep warm on a plate.

Step 4: Make the Mustard Cream Sauce

1. In the same pan, reduce the heat to medium. Add the chopped shallot and cook until soft (about 2 minutes).
2. Add minced garlic and cook for 30 seconds until fragrant.
3. Pour in the white wine and let it simmer for 2–3 minutes until reduced by half.
4. Stir in the Dijon mustard, whole grain mustard, and heavy cream.
5. Mix well and simmer gently for 3–4 minutes until the sauce slightly thickens.
6. Add the lemon juice, chopped dill, and a pinch of salt and pepper.
7. Taste and adjust the seasoning — you can add more mustard for a sharper flavor or more cream for a milder taste.

Step 5: Combine and Serve

1. Return the seared cod fillets to the pan with the sauce for 1 minute to coat them well.
2. Serve immediately by placing the fish in the center of a plate or dish.
3. Arrange the buttered potatoes and green beans neatly on the side.
4. Spoon the mustard cream sauce generously over the cod.
5. Garnish with a sprig of fresh dill and a sprinkle of crushed peppercorns.