Culinary Institute of America Recipe
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Seared Cod with Fall Vegetables

One of the more common varieties of fish, here cod is seared after being coated with a fine powder of ground, dried shiitake mushrooms. Autumn vegetables and pasta garnish this rich broth for an uncommon twist to a common fish.

Chef tip: To blanch the vegetables, plunge them into boiling water and remove after 2-3 minutes. Immediately transfer to an ice water bath to stop the cooking process.

This recipe is from The Culinary Institute of America's cook book, Gourmet Meals in Minutes. Take the class inspired by the cookbook.
Hyde Park, NY
St. Helena, CA
San Antonio, TX

Seared Cod with Fall Vegetables recipe by The Culinary Institute of America



Makes 6 Servings

  • 1 1/4 pounds fettuccine pasta
  • 2 1/4 pounds cod fillet
  • 4 ounces dried shiitake mushrooms
  • 1/2 teaspoon salt, or to taste
  • 1/2 teaspoon ground white pepper
  • 2 tablespoons olive oil
  • 5 cups vegetable broth
  • 1 pound haricots verts (thin green beans), cut into 1-inch lengths, blanched
  • 5 ounces carrot, cut into thin strips, blanched
  • 5 ounces yellow turnip, cut into thin strips, blanched
  • 5 ounces white turnip, cut into thin strips, blanched
  • 1 tablespoon ginger, minced
  • 3 ounces enoki mushrooms, cut into 1 1/2 inch lengths
  • 3 tablespoons chives, cut into 1/2 inch lengths
  • 3 tablespoons scallions, thinly sliced


  1. Preheat the oven to 450 degrees F.
  2. Bring a large pot of salted water to a boil. Cook the pasta for 8–10 minutes, or until tender to the bite. Reserve.
  3. Cut the cod into six portions. Refrigerate until needed.
  4. Grind the dried shiitake mushrooms to a powder in a spice grinder. Blot the cod pieces with paper towels to remove excess moisture, and season with a small amount of salt and pepper. Dredge each piece in the ground mushrooms. Add the oil to a preheated sauté pan over medium-high heat, and sauté the cod until browned, about 2 minutes per side.
  5. Transfer the cod to a baking dish and bake in the 450-degree oven until thoroughly cooked, about 6–7 minutes.
  6. While the cod is baking, bring the broth to a simmer in a saucepan. Add the pasta, haricot verts, carrots, turnips, and ginger. Simmer until heated through, 3–4 minutes.
  7. Transfer the broth, pasta, and vegetables to large soup plates. Arrange the pasta to make a bed for the cod in the center of the plate. Place the cod on the pasta and garnish with the enoki mushrooms and ¾ teaspoon of both chives and scallions.

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