Seared Cod with Leek Mustard Cream, Golden Mushrooms, and Lemon Spinach

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Pat the cod loins dry with paper towels and season both sides with 3 g (1/2 tsp) of the salt and the black pepper.

2. 2

   Heat a large oven-safe skillet over medium-high heat. Add 15 ml (1 tbsp) olive oil and 14 g (1 tbsp) butter. When the butter foams, sear the cod for 2 minutes on the first side until golden.

3. 3

   Flip the cod loins and transfer the skillet to the oven. Roast for 6 to 8 minutes at 220 °C / 425 °F, until the fish is just opaque and flakes easily. Transfer to a plate and reserve.

4. 4

   In the same skillet, reduce to medium heat and add 5 ml (1 tsp) olive oil if needed. Add the leek and cook for 4 minutes, stirring, until tender. Add half of the minced garlic and cook 30 seconds more.

5. 5

   Pour in the broth and scrape the bottom of the skillet to release the browned bits. Cook for 3 minutes. Add the heavy cream, Dijon mustard, and 1 g (1/4 tsp) salt. Simmer for 2 to 3 minutes until slightly thickened. Blend with an immersion blender or carefully transfer to a blender until smooth.

6. 6

   Meanwhile, heat another skillet over medium-high heat with the remaining 15 ml (1 tbsp) olive oil and 14 g (1 tbsp) butter. Add the cremini mushrooms in a single layer and brown them for 4 to 5 minutes without stirring too much.

7. 7

   Add the remaining garlic, fresh thyme, and 1 g (1/4 tsp) salt to the mushrooms. Sauté for 1 minute. Add the fresh spinach and cook for 1 to 2 minutes until wilted. Stir in the lemon zest and lemon juice, then remove from the heat.

8. 8

   To serve, spoon the leek mustard cream onto the plates. Place the cod loins on top and add the golden mushrooms and lemon spinach alongside. Finish with the chopped fresh parsley and serve hot.