Empty My Fridge
Restaurant-Style Cod in a Creamy Saffron Sauce
Ingredients
- Cod8
- Flour⅓ cups + 1 tbsp
- Paprika1 tsp
- Salt1 ¼ tsp
- Garlic powder½ tsp
- Onion powder1 tsp
- Olive oil2 tbsp
- Butter2 tbsp
- Onion½
- Saffron4 tbsp
- Heavy cream½ cups
Instructions
- Pat the cod fillets dry with paper towels.
- Mix the flour, paprika, kosher salt, garlic powder and onion powder in a shallow bowl. Lightly coat each fillet in the seasoned flour and shake off the excess.
- Heat the olive oil in a large skillet over medium-high heat until shimmering. Carefully add the fillets.
- Sear for 7 to 8 minutes per side, until golden brown and the fish flakes easily with a fork.
- Melt the butter in a small saucepan over medium heat. Add the chopped onion and sauté for about 2 to 3 minutes, until translucent and fragrant.
- Stir in the flour, 1/4 tsp salt and pepper, and cook for another minute.
- Pour in the heavy cream and lower the heat to low. Slowly stir in the bloomed saffron.
- Simmer for 2 to 3 minutes, stirring now and then, until the sauce thickens to a velvety consistency.
- Spoon some sauce over the cod fillets and serve immediately.
Summarized from Unicorns in the Kitchen's video. Watch it for the details.
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