Seared Cod with Trumpet Mushrooms, Roasted Sweet Potato with Stone Ground Mustard, and Lemon Butter.
FEATURED STANDOUTS
Cod
Cod is a versatile, flaky white fish with a mild flavor. It is a lean source of protein and is also rich in essential nutrients like omega-3 fatty acids, vitamin B12, and iodine. Cod can be prepared in various ways, including baking, frying, grilling, and poaching. Its delicate texture and subtle taste pair well with a variety of flavors and ingredients.
Clarified Butter (Ghee)
Clarified butter, also known as ghee, is pure butterfat that has been separated from the milk solids and water. This process gives it a higher smoke point than regular butter, making it ideal for high-heat cooking. Ghee has a rich, nutty flavor and a golden color. Its rich flavor and buttery texture make it a perfect complement to seafood dishes, adding depth and complexity.
Sweet Potato
Sweet potatoes are starchy root vegetables that are naturally sweet and packed with nutrients. They are a good source of fiber, vitamins, and minerals, including vitamin A, vitamin C, and potassium. Sweet potatoes have a creamy texture and a slightly earthy flavor that complements both sweet and savory dishes.
Celery Salt
Celery salt is a seasoning blend made from ground celery seeds and salt. It has a distinctive earthy and savory flavor that adds depth and complexity to dishes. Celery salt is commonly used in soups, stews, and sauces, as well as in seasoning blends for meats and vegetables. Its unique flavor profile enhances the overall taste of a dish and can be used in multiple stages of cooking to create a layered and nuanced flavor experience.
Stone Ground Mustard
Stone ground mustard is a type of mustard made from coarsely ground mustard seeds. It has a pungent, sharp, and tangy flavor with a slightly grainy texture. Its strong flavor and coarse texture add a bold and flavorful element.
TIPS & TRICKS FOR THE BEST BUTTERY COD WITH STONE GROUND SWEET POTATO
Selecting and Cooking Sweet Potato
If you prefer, you can substitute potato for sweet potato in this recipe. Just remember that larger potatoes may need more cooking time, while smaller potatoes may need less time to become soft and roasted throughout.
Selecting and Cooking with Cod
You can substitute other types of fish for cod in this dish, such as salmon, mahi, or tilapia. Other seafood options include crawfish and shrimp, or you could even use poultry, like chicken.
Avoiding Overcooked Fish
It’s easy to avoid overcooking seafood. Fish will release naturally from a well-oiled pan when it’s ready to be flipped. If the pan isn’t oiled enough or is too hot, the fish may stick. When the edges of the fish start to cook but the fish is still stuck, it’s ready to be flipped. If the fish starts to pool and bubble white liquid, it’s starting to overcook and needs to be removed from the heat and finished cooking indirectly.
Mashing Sweet Potato
Sweet potatoes are creamier and fluffier when cooked from the inside out. Roasting a sweet potato in a preheated oven will result in uneven cooking and moisture being drawn to the surface.
EQUIPMENT NEEDED TO MAKE THIS RECIPE
Roasting pan
Cutting board
Chef knife
Fork
Cast iron skillet
Similar Ingredients To
Cast Iron Tilapia Topped with Crab Etouffee
Southern Sweet Corn & Mussels
Cod in Garlic Butter Sauce
Enjoy This Recipe With
Roasted Turkey + Poblano Cheese and Rice Casserole
Spinach Salad, Lemon Croutons & Peppery Blended Arugula Vinegarette
Chef’s Salad + Golden Ranch
INGREDIENTS
- 3 cod filets
- 2 tsp celery salt
- 1 Tb black pepper
- 3 Tb ghee + 1 Tb olive oil
- 3 trumpet mushrooms, sliced
- 6 Tb ghee
- 1 lemon, seeded and sliced
- 6 garlic cloves, minced
- ¼ c white wine
- 2 tsp fresh oregano
- 2 fresh basil leaves, sliced
- Sea salt
- Black pepper
- 3 sweet potatoes
- 1 Tb olive oil
- 2 Tb stone ground mustard
- 2 tsp celery salt
- 2 tsp black pepper
INSTRUCTIONS
- Prepare the Sweet Potatoes:
- Rinse the sweet potatoes and poke them with a fork.
- Rub the potatoes with olive oil, ground mustard, celery salt, and pepper.
- Place the potatoes in a cold oven and heat to 350°F.
- Roast until fork tender, about 45 minutes to 1 hour.
- Cook the Cod:
- Add 3 Tb ghee and 1 Tb olive oil to a preheated cast iron skillet.
- Season the cod with celery salt and pepper.
- Sear the cod on both sides for 3-4 minutes until a light crust forms.
- Remove the cod from the pan and reduce the temperature.
- Make the Lemon Butter Sauce:
- Add 6 Tb ghee to the pan along with the trumpet mushrooms and cook for 3 minutes.
- Flip the mushrooms and add lemon slices, white wine, and a sprinkle of salt.
- Bring to a boil and scrape the bottom of the pan lightly with a rubber spatula.
- Add garlic, oregano, basil, salt, and pepper.
- Turn off the heat once fragrant.
- Assemble and Serve:
- Once the potatoes are fork tender, split and smash the top of each potato with a large spoon.
- Place the fish on top of the potatoes and dress with the lemon butter sauce.
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