Seared Cod with Sweet Chili Crème Fraiche and Roasted Potatoes

To give the cod a golden crust we have dusted it with this unique spice blend from 100% Australian native herbs and spices seasoned with South Australian Sea Salt. The aroma and flavor conjures up memories of a wooded area in the Australian bush and tastes great with our Relish Roussanne.

Ingredients

• Rock Cod Fillet skinned and de-boned, cut into 4 portions  ·  1 
• Herbie’s Aussie Fish Seasoning  ·  2 tablespoons 
• Olive Oil  ·  2 
• Crème Fraiche  ·  1 cup 
• Salt & Pepper to taste  ·   
• Sweet Chili Sauce  ·  1/2 cup 
• Fingerling or Yukon Gold Potatoes, halved lengthwise  ·  2 pounds 
• Olive Oil (for potatoes)  ·  2 tablespoons 
• Bunch Fresh Parsley, finely chopped  ·  1 

Instructions

Pre-heat oven to 400 degrees.

Start by Cutting the potatoes in half and placing them in a large bowl. Toss with olive oil, salt, and pepper.

Line a baking sheet with parchment paper and spread the potatoes out face down with room in between each one. Place in pre-heated oven and bake for 40min. or until they are fork tender and golden brown on one side.

Garnish with chopped parsley.

Meanwhile, in a small bowl combine the crème fraiche and chili sauce. Season with salt and pepper. Reserve in the refrigerator.

Portion the rock cod fillet into 4 even pieces and season both sides of the fish liberally with Herbie’s Aussie Fish Seasoning.

In a large non-stick sauté pan heat 2 tablespoons of olive oil until it begins to shimmer. Add all four pieces blood line side up. Sear the cod until a golden brown crust begins to form in about 2 min. Flip each piece and cook for another 4 min. until it reaches the desired doneness.

Serve immediately with sweet chili crème fraiche on top and roasted potatoes on the side.

Chef Tommy’s Tips:

• Do not try to flip or move the fish until each piece begins to give and allows you to flip it over. That’s how you will achieve a nice sear that you are looking for.

• If you are more comfortable finishing the fish in the oven once it is seared on one side go ahead but be careful and do not overcook it!