mallard cottage cod cheeks

Prep Time: 10 minutes
Cook Time: 8–10 minutes
Total Time: 20 minutes
Yield: 2 servings (approx. 6–8 cod cheeks)

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 Introduction

Cod cheeks are the hidden gems of the fish world—gelatinous, tender, and rich in flavor. This Mallard Cottage–inspired recipe highlights their delicate sweetness with pan-searing and a bright lemon beurre blanc, served atop sautéed spinach or creamy polenta. It’s seafood gourmet without the fuss.

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 Ingredients

For the Cod Cheeks:

• 8–10 cod cheeks (about 6–8 oz total)

• Salt & pepper, to taste

• 1 tablespoon olive oil

• 1 tablespoon unsalted butter

For the Lemon Butter Sauce (Beurre Blanc):

• 2 tablespoons shallot, finely minced

• ¼ cup dry white wine (or fish/vegetable stock)

• 1 tablespoon fresh lemon juice

• ½ cup cold unsalted butter, cut into cubes

• Salt & white pepper, to taste

• Small pinch of fresh herbs (chives, parsley, or dill), chopped

To Serve:

• 1 tablespoon olive oil

• 2 cups baby spinach or a bed of creamy polenta

• Fresh lemon wedges

 Instructions

1. Prepare the Cod Cheeks

1. Pat cod cheeks dry with paper towels and lightly season both sides with salt and pepper.

2. Set aside while you prepare the sauce and greens.

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2. Sauté the Spinach (Optional Base)

1. Heat 1 tablespoon olive oil in a skillet over medium heat.

2. Add baby spinach and toss just until wilted (~1–2 min). Season lightly.

3. Remove from pan and keep warm.

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3. Make the Lemon Butter Sauce

1. In a small saucepan, sauté the minced shallot over medium–low heat until translucent (1–2 min).

2. Add white wine (or stock) and lemon juice—bring to a simmer and reduce by about half.

3. Lower heat to low. Whisk in cold butter cubes one at a time until the sauce is creamy and emulsified.

4. Season with salt, white pepper, and stir in herbs. Remove from heat and keep warm.

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4. Pan‑Sear the Cod Cheeks

1. Increase skillet heat to medium–high. Add olive oil and butter.

2. Once hot, sear cod cheeks 2–3 minutes per side until lightly golden and just cooked through (flesh will be opaque and flaky).

3. Transfer to a plate and briefly rest.

5. Plate & Serve

1. Arrange sautéed spinach or polenta on plates.

2. Place cod cheeks on top.

3. Spoon lemon butter sauce generously over the cheeks.

4. Garnish with extra herbs and serve with lemon wedges.

Nutritional Estimate (Per Serving)

Based on 3 oz cod cheeks plus sauce and greens

• Calories: ~220

• Protein: 25 g

• Fat: 12 g

• Carbohydrates: 5 g

• Fiber: 1 g

• Sugar: 1 g

• Sodium: ~180 mg