Recipe Box: Pan Seared Cod, Greens & Potato Croquettes

Recipe Box
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Recipes by Bob Sferra, Culinary Occasions

Pan Seared Cod

(Serves 4)

This dish demonstrates the technique of pan-searing and flash cooking just prior to serving which ensures proper doneness and a hot dish when served. Select fish that suit your individual taste – halibut, salmon and swordfish work well also.


  • 4, 6-ounce cod (or other firm fish) fillets
  • kosher salt and freshly ground black pepper
  • olive oil



1. Season the presentation side of fish fillets with kosher salt and freshly ground pepper.

2. In a non-stick skillet, heat the olive oil until smoking. Place the fillets, seasoned-side down, and sear until golden brown, about 2 minutes. Season fillets again with kosher salt and black pepper, and turn, searing the other side. Remove fillets and place on a baking sheet.

3. Just before serving, place the seared fillets in a pre-heated 450°F oven for 8 to 10 minutes. Serve immediately.


Sautéed Winter Greens

(Serves 8)

When selecting greens, look for crisp young leaves with a rich green color – avoid those with yellow, flabby or pitted leaves or those with thick, fibrous stems. Dark leafy greens are an excellent source of Vitamins A, K and C, thiamine and riboflavin.


  • 3 bunches assorted leafy greens (chard, mustard, collard, kale)
  • 2 cups baby spinach, packed
  • 2 cups baby arugula, packed
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • pinch of red pepper flakes
  • kosher salt and freshly ground black pepper



1. Wash and dry the greens well. Remove the stalks from the greens and discard. Hand tear or cut the greens into 1-inch pieces. Leave the spinach and arugula leaves whole.

2. In a large sauce pan, wok or stockpot, heat the olive oil and butter over medium-low heat. Add the red pepper flakes and the greens and toss continuously until lightly coated with the oil and butter. Cover and allow greens to steam until softened, about 2 minutes.

3. Remove cover and continue to gently turn the greens until cooked to desired doneness.  Season with kosher salt and freshly ground black pepper to taste.


Potato Croquettes

(Makes approximately 12 medium-sized croquettes)


  • 3 lbs. Yukon Gold potatoes, peeled, cut into small cubes, cooked and cooled
  • 6 eggs
  • 1 cup freshly grated Parmigiano Reggiano
  • 1/2 cup milk
  • 1 cup cake flour
  • 1 cup breadcrumbs
  • Salt and freshly ground black pepper



1. In a 6-inch-deep saucepan, heat 4 to 6 inches of canola oil to 375 degrees F.

2. Put the cooked and cooled potatoes through a food mill into a large bowl. Stir in 4 of the eggs and cheese; mix to incorporate.  Season with salt and pepper.

3. Pour flour in a large pie dish and the breadcrumbs onto another large pie dish. Whisk the remaining 2 eggs with the milk and pour this mixture into a third large pie dish.

4. Starting with a ball of potato mixture the size of a quarter, form your croquettes using your hands (it helps to cover your hands with some of the flour to avoid  sticking). They should look like fat cylinders. Dredge the croquette in flour, then the egg mixture, and finally the breadcrumbs. Continue until all potato mixture is finished.

5. Carefully place 5 croquettes in the hot oil and fry until a deep golden brown, about 4 minutes. Remove and drain on paper towels. Continue until all the croquettes are fried.  Serve immediately or place in a 200 degree oven until ready to serve.