Pan Seared Cod with Asian Broth
If you want to impress your guest, this is the recipe for you. I made this last night for a girls night in and got great reviews. In 30 minutes time, dinner was on the table. This dish is light, flavourful, and leaves your diners satisfied. This recipe will work well with any white fish like Sea Bass, Haddock, or Mackerel. I sometimes like to add some baby scallops to the dish to add a little extra.
- 24 Baby Potatoes
- 3 cups Vegetable Broth
- 3 Green Onions, sliced
- 1 Garlic Clove, minced
- 1 tbsp Ginger, minced
- 1 tbsp Fish Sauce
- 4 6oz skinless Cod
- 1 Red Pepper, sliced
- 1 Carrot, peeled and julienne
- 1 cup Bok Choy, chopped
Put the potatoes in a large enough pot and fill with water. Season with salt and bring to a boil, 8-15 minutes. Drain the potatoes and set aside. In a skillet, heat, on medium heat, some vegetable oil. Once hot, add the potatoes and cook for 15 minutes, stirring occasionally. Set aside.
In a sauce pan, add broth, ginger, garlic, fish sauce and green onions. Bring broth to a boil and add peppers, carrots and bok choy. Simmer for 4 minutes. Place a strainer over a bowl to separate the vegetables and the bowl. Set both aside.
Season the cod with salt and pepper. Heat some vegetable oil in medium nonstick skillet over medium-high heat. Add fillets to skillet and cook cod for about 2-3 minutes per side (depending on thickness)
Place 6 potatoes in the middle of each plate. Top the potatoes with a layer of carrots, peppers and bok choy. Place a fillet of fish on top of the vegetables and pour the broth around the stack. Garnish with some green onions, and serve.