Ingredients with Measurements:
- 4 cod fillets (6 oz each)
- 1/2 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup olive oil
- 1/4 cup white wine
- 1/4 cup chicken broth
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh chives
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh oregano
Salvitxada Sauce:
- 1 cup toasted almonds
- 1/2 cup roasted red peppers
- 1/4 cup olive oil
- 2 tbsp sherry vinegar
- 2 garlic cloves
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
Special Equipment Needed:
- Food processor or blender
- Large skillet
Step-by-Step Instructions:
1. Season the cod fillets with salt and black pepper, then dredge them in the flour, shaking off any excess.
2. Heat the olive oil in a large skillet over medium-high heat. Add the cod fillets and cook for 3-4 minutes per side, until golden brown and cooked through. Remove the fillets from the skillet and set them aside.
3. Deglaze the skillet with white wine and chicken broth, scraping up any browned bits from the bottom of the pan. Reduce the heat to low and let the sauce simmer for 2-3 minutes.
4. In the meantime, prepare the Salvitxada sauce. In a food processor or blender, combine the toasted almonds, roasted red peppers, olive oil, sherry vinegar, garlic cloves, smoked paprika, salt, and black pepper. Pulse until the mixture is smooth and creamy.
5. Add the chopped herbs to the skillet with the sauce and stir to combine.
6. To serve, spoon the Salvitxada sauce over the pan-fried cod fillets.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Skillet: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 480
- Fat: 32g
- Carbohydrates: 16g
- Protein: 34g
Substitutions for ingredients:
- Cod fillets: any firm white fish, such as halibut or sea bass
- All-purpose flour: gluten-free flour, such as rice flour or cornstarch
- White wine: chicken or vegetable broth
- Sherry vinegar: red wine vinegar or apple cider vinegar
- Toasted almonds: toasted hazelnuts or pine nuts
- Roasted red peppers: sun-dried tomatoes or fresh cherry tomatoes
Variations:
- Add a pinch of saffron to the sauce for a Spanish twist.
- Substitute the herbs with your favorite combination, such as rosemary, thyme, or tarragon.
- Use the Salvitxada sauce as a dip for vegetables or grilled meats.
Tips and Tricks:
- Make sure the skillet is hot before adding the cod fillets to ensure a crispy crust.
- Pat the cod fillets dry with paper towels before dredging them in flour to prevent the flour from clumping.
- Toast the almonds in a dry skillet over medium heat until golden brown and fragrant.
- Double the recipe for the Salvitxada sauce and store it in the refrigerator for up to a week.
Storage Instructions:
- Store any leftover pan-fried cod and Salvitxada sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the pan-fried cod fillets in a 350°F oven for 10-15 minutes, or until heated through.
- Reheat the Salvitxada sauce in a small saucepan over low heat, stirring occasionally, until heated through.
Presentation Ideas:
- Serve the pan-fried cod fillets on a bed of sautéed spinach or roasted vegetables.
- Garnish the dish with fresh herbs or lemon wedges.
Pairings:
- Serve with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
- Pair with a side of Spanish rice or roasted potatoes.
Suggested Side Dishes:
- Sautéed spinach
- Roasted vegetables
- Spanish rice
- Roasted potatoes
Troubleshooting Advice:
- If the cod fillets stick to the skillet, use a spatula to gently loosen them from the bottom of the pan.
- If the Salvitxada sauce is too thick, add a splash of water or chicken broth to thin it out.
Food Safety Advice:
- Make sure the cod fillets are cooked to an internal temperature of 145°F to ensure they are safe to eat.
- Store any leftover food in the refrigerator within 2 hours of cooking.
Food History:
- Salvitxada sauce is a traditional Catalan sauce made with toasted almonds, roasted red peppers, and garlic. It is often served with grilled meats and seafood.
Flavor Profiles:
- The pan-fried cod fillets are crispy on the outside and tender on the inside, with a mild and delicate flavor.
- The Salvitxada sauce is creamy and nutty, with a smoky and slightly spicy flavor from the smoked paprika.
Serving Suggestions:
- Serve the pan-fried cod fillets with a generous spoonful of Salvitxada sauce on top for a flavorful and satisfying meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Spanish