Embark on a culinary journey with the Pan Roasted Cod, a sophisticated dish that expertly balances textures and flavors. This recipe is a testament to the beauty of seasonal ingredients and thoughtful preparation. Featuring perfectly pan-roasted cod fillets, served atop a bed of earthy Shiitake Mushroom Quinoa and crowned with sweet Oven Roasted Tomato and vibrant Sauteed Baby Arugula, the dish is elevated by two distinct sauces: a rich and tangy Bacon Balsamic Vinaigrette and a delicate, sweet Summer Corn Milk. This composition creates a harmonious and memorable dining experience, showcasing the versatility of simple ingredients transformed into an elegant meal.
Recipe Information:
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Level: Intermediate
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Total Time: 1 hour 10 minutes
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Preparation Time: 25 minutes
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Cook Time: 45 minutes
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Yield: 4 servings
Ingredients
Main Dish:
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Four (4) 6-ounce cod fillets: These should be skinless.
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Kosher salt: Used for seasoning.
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Fresh ground white pepper: Used for seasoning.
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Two (2) ounces canola oil: Used for cooking.
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Sixteen (16) ounces Shiitake Mushroom Quinoa: This is a prepared component (recipe follows).
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Four (4) large slices Oven Roasted Tomato: This is a prepared component (recipe follows).
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Four (4) ounces Sauteed Baby Arugula: This is a prepared component (recipe follows).
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Four (4) ounces Bacon Balsamic Vinaigrette: This is a prepared component (recipe follows).
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Four (4) ounces Summer Corn Milk: This is a prepared component (recipe follows).
Shiitake Mushroom Quinoa:
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One (1) ounce canola oil: Used for cooking.
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Half (1/2) cup shiitake mushrooms: Stems should be discarded, and the mushrooms should be sliced thin.
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One (1) cup quinoa: Needs to be rinsed and drained.
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One and a half (1 1/2) cups chicken stock: Used for cooking the quinoa.
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Kosher salt: Used for seasoning.
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Fresh ground white pepper: Used for seasoning.
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One (1) teaspoon sweet butter: Used for flavor.
Oven Roasted Tomato:
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One (1) pound large red heirloom tomato: Needs to be sliced into four (4) thick slices.
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Kosher salt: Used for seasoning.
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Fresh ground white pepper: Used for seasoning.
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One (1) fresh bay leaf: Needs to be torn into four (4) pieces.
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Two (2) cloves fresh garlic: Should be minced.
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Two (2) sprigs fresh thyme: Leaves should be picked from the stem.
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One to two (1 to 2) ounces extra-virgin olive oil: Used for roasting.
Sauteed Baby Arugula:
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Two (2) ounces canola oil: Used for sautéing.
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Four (4) ounces baby arugula: The main ingredient.
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Kosher salt: Used for seasoning.
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Fresh ground white pepper: Used for seasoning.
Bacon Balsamic Vinaigrette:
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Three (3) thin slices bacon: Used for flavor and texture.
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Two (2) ounces balsamic vinegar from Modena, Italy: The main liquid component of the vinaigrette.
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One (1) teaspoon sweet butter: Used for flavor and texture.
Summer Corn Milk:
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Three (3) large or four (4) small ears corn: Should be fresh, preferably picked the same day.
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One (1) tablespoon chopped chives: Used for garnish and flavor.
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One (1) teaspoon sweet butter: Used for flavor.
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Kosher salt: Used for seasoning.
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Fresh ground white pepper: Used for seasoning.
Directions
Main Dish (Cod with Shiitake Quinoa, Roasted Tomato, Sautéed Arugula, Bacon Vinaigrette, and Corn Milk):
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Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
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Prepare the Cod: Season the cod fillets on all sides with kosher salt and fresh ground white pepper.
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Sear the Cod: Heat the canola oil in a sauté pan over high heat. Carefully place the seasoned cod fillets in the pan, flesh-side down, and sear until they develop a golden brown crust.
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Finish Cooking the Cod: Gently flip the cod fillets over. Transfer the sauté pan containing the fish into the preheated oven. Cook the fish until it reaches your desired level of doneness.
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Assemble the Dish: Once the fish is cooked, arrange the components on individual plates. Place one-quarter (1/4) of the prepared Shiitake Mushroom Quinoa in the center of each plate. Lay one of the Oven Roasted Tomato slices on top of the quinoa. Carefully place a cooked cod fillet on top of the tomato slice. Spoon one-quarter (1/4) of the Sautéed Baby Arugula on top of the cod fillet. Finally, spoon the Bacon Balsamic Vinaigrette and the Summer Corn Milk around the perimeter of the plate.
Shiitake Mushroom Quinoa:
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Sauté Mushrooms: Heat the canola oil in a sauté pan. Add the thinly sliced shiitake mushrooms and cook them until they begin to release their liquid and soften.
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Add Quinoa and Stock: Add the rinsed and drained quinoa to the pan with the mushrooms and stir to ensure the grains are well coated with the oil. Pour in the chicken stock.
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Cook Quinoa: Bring the mixture to a simmer. Cover the pan and reduce the heat to a low flame. Cook for approximately 12 minutes, or until all the liquid has been absorbed and the quinoa is cooked through.
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Season and Finish: Remove the pan from the heat. Season the quinoa with kosher salt and fresh ground white pepper. Stir in the sweet butter. Keep the quinoa covered in a warm place until you are ready to assemble the main dish.
Oven Roasted Tomato:
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Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
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Prepare Tomatoes: Arrange the four (4) thick slices of large red heirloom tomato in a baking dish large enough to hold them in a single layer.
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Season and Flavor: Season the tomato slices with kosher salt and fresh ground white pepper. Place one piece of the torn fresh bay leaf on each tomato slice. Sprinkle a small amount of the minced fresh garlic and picked fresh thyme leaves over the tomato slices.
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Roast Tomatoes: Drizzle the tomato slices with extra-virgin olive oil. Place the baking dish on the middle rack of the preheated oven. Roast for about 2 to 3 minutes (if using a convection oven), or until the tomatoes are just hot and slightly softened. Be careful not to overcook them.
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Finish: Carefully remove the bay leaf pieces from the roasted tomato slices. Keep the tomatoes in a warm place until they are needed for assembling the main dish.
Sauteed Baby Arugula:
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Sauté Arugula: Heat the canola oil in a sauté pan. Add the baby arugula and stir continuously until the leaves are wilted.
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Season and Reserve: Season the sautéed arugula with kosher salt and fresh ground white pepper. Remove the pan from the heat and set the arugula aside.
Bacon Balsamic Vinaigrette:
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Render Bacon: Chop the three (3) thin slices of bacon. Place the chopped bacon in a pan over a medium-low flame. Cook the bacon to render out the fat, being careful to prevent it from burning.
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Add Vinegar and Butter: Once the bacon fat has been rendered, add the balsamic vinegar from Modena, Italy, to the pan. Add the sweet butter.
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Emulsify: Use an immersion blender or a handheld electric beater to blend the mixture until the butter is fully incorporated and the vinaigrette is emulsified.
Summer Corn Milk:
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Cut Corn: Carefully cut the corn kernels off the cobs by running a knife down the length of each cob.
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Extract Corn Milk: Place the corn kernels into a juicer or wrap them in cheesecloth and squeeze firmly to extract the corn milk.
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Heat Corn Milk: Pour the extracted corn milk into a small saucepan.
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Simmer and Finish: Heat the corn milk gently over a low flame, stirring frequently. Be careful not to heat it too quickly. When the corn milk is hot, add the chopped chives and sweet butter. Use an immersion blender to mix the ingredients until well combined. Season the Summer Corn Milk with kosher salt and fresh ground white pepper. Keep it reserved in a warm place until ready to serve.
Note: This recipe was provided by a culinary professional and has not been tested for home use.
In conclusion, the Pan Roasted Cod with its accompanying Shiitake Quinoa, Oven Roasted Tomato, and Sautéed Arugula, finished with the dual sauces of Bacon Balsamic Vinaigrette and Sweet Summer Corn Milk, offers a truly elevated seafood experience. This dish is a masterclass in layering flavors and textures, moving beyond a simple protein and side to create a complex and satisfying plate. While it requires several distinct preparations, the effort is well rewarded by the intricate balance of savory, sweet, earthy, and bright notes in every bite. It’s a recipe that invites home cooks to explore more advanced techniques and appreciate the impact of carefully crafted components on a finished dish, making it a perfect centerpiece for a special meal.