Polish · beginner
Polish Pan-Seared Cod With Caraway Braised Sauerkraut
Crisp pan-seared cod fillets served over tangy braised sauerkraut studded with sweet onions, apples, and toasted caraway seeds.
- PREP TIME
- 15 min
- COOK TIME
- 25 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Heat 1 tablespoon olive oil in a deep skillet over medium heat and add sliced yellow onion, cooking for 5 minutes until soft.
- 02
Stir in grated sweet apple, drained sauerkraut, caraway seeds, and black pepper, cooking for 3 minutes to coat in oil.
- 03
Pour in vegetable stock, cover with a lid, and simmer over low heat for 15 minutes until sauerkraut is tender and mellow.
- 04
Pat cod fillets completely dry with paper towels and season both sides lightly with salt and black pepper.
- 05
Heat remaining 1 tablespoon olive oil in a separate non-stick skillet over medium-high heat.
- 06
Sear cod fillets for 3 to 4 minutes per side until opaque throughout and golden brown on the surface.
- 07
Divide warm caraway sauerkraut across plates, nestle seared cod on top, and garnish with fresh chopped parsley.
A LITTLE KITCHEN KNOW-HOW
Sauerkraut Mellowing
Slow-braising fermented cabbage with grated apple balances strong acidity into a sweet and savory pan base.
Notes from the kitchen
- Lightly rinse sauerkraut in cold water before braising if you prefer a milder sourness in the final dish.
- Ensure cod fillets are thoroughly dried to achieve a clean seared crust without sticking to the pan.
- Original home-cooking adaptation inspired by Polish; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.