You know the feeling you get when you make something and it looks … just alright?
But then you taste it and go “Good God!”
Yeeaaah – that’s what this meal is.
I had another WOW moment when I realized it took me about 30 mins to make it.
Seared Cod with Spicy Edamame & Roasted Potatoes
What I Used
2/3 Cod Fillets. Vegetable Broth. Rosemary Sprigs. Potatoes [any kind]. Shelled Edamame. Fresh Parsley. Small Lemon. Assorted Bell Peppers. Garlic Cloves [minced]. Butter. Cayenne Pepper. Olive Oil. Salt. Pepper.
What I Did
Because the potatoes take the longest, the first thing I did was set my oven to heat at 450F, rinsed and quartered the potatoes (3-4 cups worth) and roughly chopped about 2 tbsp of the fresh Rosemary.
Once done, I placed the potatoes in a tinfoil lined baking tray, sprinkled them with the Rosemary, Salt & Pepper and a generous drizzle of Olive oil
Note: Be sure to spray the baking tray down with a cooking spray before you put the potatoes on it.
Note: After 15 mins, flip the potatoes – so they can brown evenly
Ok, so while the potatoes were cooking, I brought half a pot of water to boil, blanched the Edamame in it and set it aside.
Blanching just means to let something sit in hot water until just cooked and then immediately cooling it in/under Ice Water to stop the cooking process.
Then, in a small bowl, I mixed ½ cup Greek Yoghurt with the 1tsp Garlic, ¼ cup Parsley and 1 tbsp Lemon Juice, seasoning with Cayenne Pepper, Salt and Black Pepper. I set this too aside for later.
Since I had about a ½ cup of Yoghurt already in the container, I used that as my small bowl 🙂
Note: Add the Cayenne Pepper carefully, things heat up pretty quickly!
Alright so next, I heated a knob of butter in a large sauté pan, seasoned the Cod lightly with Salt & Pepper and let it cook over med heat until lightly brown. About 4 mins.
Then I flipped the fish over, repeated this on the other side and transferred the fish to a warm plate.
Next, I thinly sliced 2-3 pieces of each Pepper, heated 1 tsp of Butter in the same pan that I removed the fish from and browned the peppers on either side.
Lastly, in a small pot, I brought ½ cup Vegetable Broth to boil, whisked in the Yoghurt mixture and stirred in the Edamame.
Note: If you want a sauce of thicker texture, shake in 1 tsp of Cornstarch.
The Potatoes were flipped and ready at this point (yey!) and I served them on the side of the fish, spooning the Edamame sauce over the fish and garnishing it with the peppers.
I was constantly stealing potato bites as I took these pictures 🙂
Share if you care!