Pan-seared cod and mussels | Suncoast View

Video: Pan seared Cod And Mussels October 2, 2018

Roasted cod with mussels


  • 1-pound skinless fresh cod fillet, cut into 4 pieces
  • Kosher salt and fresh ground black pepper
  • Pinch cumin
  • 1/3 cup all-purpose flour
  • EVOO
  • 2 shallots minced
  • 1/3 cup dry white wine
  • 1-quart mussels (PEI) cleaned and scrubbed
  • 2 medium ears of corn cut off cob and reserve.
  • 4 Tablespoons unsalted Irish butter
  • 2 lemons (zest one lemon) cut into wedges
  • ¼ cup fresh minced flat leaf parsley
  • 2 cups red potatoes par boiled or yellow rice


  1. Season Cod with Salt, pepper and dash of cumin. Coat cod with flour and shake to dust off excess.
  2. Heat 2 TBSP. oil in large sauté pan (oven proof)
  3. Sear cod until lightly brown. Carefully turn cod over and finish in 400-degree oven for about 3-4 minutes.
  4. Remove from pan and set on plates.
  5. Return large pan back to stove. Add 2 TBSP. EVOO and reheat. Add shallots sauté until translucent.
  6. Deglaze pan with wine and reduce by ½ add mussels and cook about 5 minutes covered until shells open. Discard any unopened mussels
  7. Reduce heat to low, add corn and butter and saute lightly.
  8. Arrange sautéed mussels on top of cod and add steamed red potatoes or yellow rice. Garnish with parsley, lemon zest and a lemon wedge on the side.