Picture this: it's around 7:00pm and the sun is just starting to set, casting the most glorious golden light across your white-linen laden bistro table, as you recline in the direction of the sweeping ocean view. The chilled rose in your hand counters the golden hour warmth perfectly, as your gaze through the terraced garden your'e seated in turns into a trance. But all of the sudden, your'e awoken from this deep daydream by the deeply succulent scent of your meal: a Pan Seared Black Cod with Saffron-Yellow Pepper Coulis.

It may sound like this dinning experience is only possible in your dreams, or through a tediously planned, perfectly timed vacation to the coast of Normandy. But you my friend can experience this for yourself, tonight if you'd like, by taking on this deceivingly simple dish at home. With just a few fresh seasonal ingredients, thoughtful spices like saffron, some white wine, black cod, and  quality olive oil of course, this meal can be prepped, cooked, and plated in less than an hour, just in time to catch the sunsetting over your dining room table (or coffee table- we don't judge). 

If you'd like to go a step further and prepare Limor's perfect rouille to serve alongside this fresh, fragrant fish dish, we wouldn't stop you. Make a batch the day before and serve it with some toasted baguette-- it's essentially guaranteeing a week full of decadence with this worthy addition to your meal prep rotation.  

Harness the flavors of some of our favorite spring produce stars like fennel and gather a group of good friends for a French-inspired Friday dinner.  

Pan Seared Black Cod with Saffron-Yellow Pepper Coulis

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Category

fish

Servings

6-8

Prep Time

10 minutes

Cook Time

30-40 minutes

This Pan Seared Black Cod with Saffron-Yellow Pepper Coulis is made with just a few fresh seasonal ingredients, thoughtful spices like saffron, some white wine, black cod, and quality olive oil of course, this meal can be prepped, cooked, and plated in less than an hour. 

Ingredients

• 6 tbsps. kyoord EVOO - divided

• ½ cup diced fennel bulb (about half of a medium fennel) + fronds for garnish
• 3 yellow bell peppers, cut into ½” strips
• 6 cloves garlic, smashed
• 1 sprig rosemary
• 1 tsp salt, ¼ tsp sweet paprika
• 1/3 cup white wine

• 1 cup fish broth (see recipe note below or use pre-made)

• ¼ teaspoon saffron threads 
• 6 filets of black cod, skin on, about 6-8 oz. each
• Salt and pepper to taste
• Thinly sliced lemons for garnish

Directions

1. In a sauté pan, heat 4 tbsps. olive oil to medium-high and add peppers and fennel. Cook for about 5-6 minutes, stirring occasionally, until starting to brown around the edges.

2. Add garlic, rosemary, salt and paprika, and continue cooking for 1 minute.
3. Deglaze the pan with the white wine and allow it to mostly evaporate.
4. Remove a few softened strips of yellow pepper and reserve for serving
5. Add stock and saffron, and bring the mixture to a boil.
6. Lower the heat to low-medium and simmer for 15 minutes.
7. Allow the mixture to cool slightly, then remove the rosemary sprig and puree using an immersion blender (or in a food processor) until completely smooth.
8. Transfer the mixture to a small saucepan, bring back to a boil, and reduce till the coulis is thick enough to coat the back of a spoon (if not already).
9. Meanwhile, pat fish filet dry, and season with salt and pepper. Heat a heavy cast iron pan on high.
10. Brush the fish filets with the remaining 2 tbsps of olive oil on both sides.
11. Sear skin-side down for 3-4 minutes till almost done.
12. Flip and continue searing for about 1 minute till fish is just done
13. Spoon the coulis sauce onto serving plates, place the fish in the center, and garnish with lemon slices and fennel fronds

14. Serve with baguette croutons smeared with Rouille (find our recipe here)

Recipe Note

Fish Stock recipe:

Ingredients

• 2 whole medium fish, filets removed and used for another recipe (such as bass, snapper, branzino, etc) or 2 pounds of fish trimmings from your fish market.
• 5 cups assorted aromatic and root vegetables – cut to large chunks. Use your favorites –
• Onion, garlic, fennel, carrots, parsnips, celery stalks or roots, turnips, leeks, cabbage, squash etc.
• 1-2 tbsp salt
• 1 tsp ground white pepper

Method

1. Place all ingredients in a large stock pot, add enough water to cover and bring to a boil.
2. Lower heat and simmer for 1 hour or more. Adjust seasoning as needed.
3. Strain broth and store in 1-2 cup containers.
4. Discard fish and veggies or salvage edible bits and enjoy