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Pan-Seared Cod
with Meyer Lemon Sauce & Fall Vegetables
45 MIN
4 Servings
From the Test Kitchen
In this classic American dish, we’re letting the season’s best ingredients shine. Meyer lemons—an incredibly aromatic variety notable for its subtle sweetness—bring their distinctively fruity flavor to the lemon-butter
sauce for our flaky cod. To finish the sauce, we’re stirring in chopped almonds, lending a pleasant crunch to each bite. On the side, tangy crème fraîche ties together a seasonal medley of carrots, broccoli and roasted potatoes.
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NutritionPER SERVING
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Calories500 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Preheat the oven to 475°F. Wash and dry the fresh produce. Halve the potatoes lengthwise; thinly slice crosswise. Peel the carrots and thinly slice on an angle. Cut the broccoli into small pieces. Peel and finely chop the garlic. Quarter and deseed the lemon. Roughly chop the almonds.
2
Roast the potatoes:
Place the potatoes on a sheet pan; drizzle with 1 tablespoon of olive oil and season with salt and pepper. Toss to coat. Arrange in a single, even layer and roast 18 to 20 minutes, or until golden brown and tender when pierced with a fork. Remove from the oven and set aside in a warm place.
3
Cook the carrots & broccoli:
While the potatoes roast, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the carrots and broccoli; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until slightly softened. Add the garlic and cook, stirring occasionally, 30 seconds to 1 minute, or until fragrant. Add ½ cup of water and cook, stirring occasionally, 4 to 6 minutes, or until the vegetables have softened and the water has cooked off. Transfer to a large bowl; season with salt and pepper to taste. Set aside in a warm place. Rinse and wipe out the pan.
4
Coat & cook the cod:
While the potatoes continue to roast, place the flour on a plate; season with salt and pepper and stir to incorporate. Pat the cod fillets dry with paper towels; season with salt and pepper on both sides. Thoroughly coat 1 side of each seasoned fillet in the seasoned flour (tapping off any excess). Transfer to a plate. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the fillets, coated sides down, and cook 3 to 5 minutes on the first side, or until golden brown. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.
5
Dress the vegetables:
Add the roasted potatoes and crème fraîche to the bowl of cooked carrots and broccoli; stir to thoroughly combine. Season with salt and pepper to taste.
6
Make the sauce & plate your dish:
Heat the pan of reserved fond on medium until hot. Add the juice of all 4 lemon wedges (be careful, as the juice may splatter); cook, stirring occasionally, 30 seconds to 1 minute, or until reduced in volume by about half. Add the butter and 2 tablespoons of water; cook, stirring frequently, 1 to 2 minutes, or until well combined. Turn off the heat. Stir in the almonds. Season with salt and pepper to taste. Divide the dressed vegetables and cooked cod fillets between 4 dishes. Top with the sauce. Enjoy!
1
Prepare the ingredients:
Preheat the oven to 475°F. Wash and dry the fresh produce. Halve the potatoes lengthwise; thinly slice crosswise. Peel the carrots and thinly slice on an angle. Cut the broccoli into small pieces. Peel and finely chop the garlic. Quarter and deseed the lemon. Roughly chop the almonds.
2
Roast the potatoes:
Place the potatoes on a sheet pan; drizzle with 1 tablespoon of olive oil and season with salt and pepper. Toss to coat. Arrange in a single, even layer and roast 18 to 20 minutes, or until golden brown and tender when pierced with a fork. Remove from the oven and set aside in a warm place.
3
Cook the carrots & broccoli:
While the potatoes roast, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the carrots and broccoli; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until slightly softened. Add the garlic and cook, stirring occasionally, 30 seconds to 1 minute, or until fragrant. Add ½ cup of water and cook, stirring occasionally, 4 to 6 minutes, or until the vegetables have softened and the water has cooked off. Transfer to a large bowl; season with salt and pepper to taste. Set aside in a warm place. Rinse and wipe out the pan.
4
Coat & cook the cod:
While the potatoes continue to roast, place the flour on a plate; season with salt and pepper and stir to incorporate. Pat the cod fillets dry with paper towels; season with salt and pepper on both sides. Thoroughly coat 1 side of each seasoned fillet in the seasoned flour (tapping off any excess). Transfer to a plate. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the fillets, coated sides down, and cook 3 to 5 minutes on the first side, or until golden brown. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.
5
Dress the vegetables:
Add the roasted potatoes and crème fraîche to the bowl of cooked carrots and broccoli; stir to thoroughly combine. Season with salt and pepper to taste.
6
Make the sauce & plate your dish:
Heat the pan of reserved fond on medium until hot. Add the juice of all 4 lemon wedges (be careful, as the juice may splatter); cook, stirring occasionally, 30 seconds to 1 minute, or until reduced in volume by about half. Add the butter and 2 tablespoons of water; cook, stirring frequently, 1 to 2 minutes, or until well combined. Turn off the heat. Stir in the almonds. Season with salt and pepper to taste. Divide the dressed vegetables and cooked cod fillets between 4 dishes. Top with the sauce. Enjoy!
Tips from Home Chefs