Pan Seared Cilantro Crusted Cod with Horseradish Ma

Name: Pan Seared Cilantro Crusted Cod with Horseradish Mashed Potatoes with Caramelized Onions and Sauteed Pattypan Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons unsalted butter; 3 large onions, finely sliced; 3 tablespoons balsamic vinegar; 1 teaspoon finely chopped fresh thyme; Salt and freshly ground pepper; 6 russet potatoes, peeled and cut into 1-inch dice; 6 tablespoons unsalted butter; 1 cup heavy cream; 3 tablespoons prepared horseradish; 2 tablespoons olive oil; 12 pattypan squash; 2 tablespoons unsalted butter; 3 tablespoons finely chopped fresh parsley; Salt and pepper; 2 tablespoons olive oil; 4 cod fillets, about 6 to 7 ounces each; Salt and freshly ground pepper; 1/2 cup finely chopped cilantro

Servings: persons

4 tablespoons unsalted butter
3 large onions, finely sliced
3 tablespoons balsamic vinegar
1 teaspoon finely chopped fresh thyme
Salt and freshly ground pepper
6 russet potatoes, peeled and cut into 1-inch dice
6 tablespoons unsalted butter
1 cup heavy cream
3 tablespoons prepared horseradish
2 tablespoons olive oil
12 pattypan squash
2 tablespoons unsalted butter
3 tablespoons finely chopped fresh parsley
Salt and pepper
2 tablespoons olive oil
4 cod fillets, about 6 to 7 ounces each
Salt and freshly ground pepper
1/2 cup finely chopped cilantro

1
Heat butter in a large skillet over medium heat.
2
Add the onions and cook slowly until deep golden color.
3
Add vinegar and thyme and season with salt and pepper, cook for 2 minutes longer.
4
Cook potatoes in a large pot of salted water until soft.
5
Drain well, add butter, heavy cream and horseradish, mash until smooth.
6
Season with salt and pepper.
7
Place potatoes in a bowl and top with the onions.
8
Heat oil in a medium saute pan.
9
Add squash and saute until just cooked through.
10
Add butter and cook until melted.
11
Add parsley and season with salt and pepper to taste.
12
Preheat oven to 375 degrees F. Heat oil in a large saute pan.
13
Season cod on both sides with salt and pepper.
14
Dredge skin-side in cilantro.
15
Place cod, cilantro-side down in the oil and saute until lightly golden brown.
16
Turn the fish over and place in the oven and continue cooking for 3 to 4 minutes until just cooked through.

799

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 4 tablespoons unsalted butter, 3 large onions, finely sliced, 3 tablespoons balsamic vinegar, 1 teaspoon finely chopped fresh thyme, and more.

Yes, Pan Seared Cilantro Crusted Cod with Horseradish Mashed Potatoes with Caramelized Onions and Sauteed Pattypan Squash falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pan Seared Cilantro Crusted Cod with Horseradish Mashed Potatoes with Caramelized Onions and Sauteed Pattypan Squash

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions