Two ivory cod fillets rest on a broad saffron-orange carrot swoosh, surrounded by loose carrot ribbons and bright charred corn. Cider-butter sauce glistens around the edges, while green dill, lemon zest, and coppery pepitas provide vivid contrast.

Cider-Poached Cod with Carrot Silk, Charred Corn and Pepita Crunch

Name: Cider-Poached Cod with Carrot Silk, Charred Corn and Pepita Crunch
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2 servings
Cuisine: American
Ingredients: 5 medium carrots peel; cut 3 into 1-inch chunks and shave 2 lengthwise into ribbons; 2 fillets, 6 ounces each skinless cod fillets with pin bones removed; 1 large ear fresh corn cut kernels from the cob; 1 1/4 cups, divided apple cider; 1 1/2 cups, divided low-sodium seafood or vegetable stock; 1 large, divided shallot peel and finely mince; 1 lemon finely zest and cut into wedges; 2 1/2 tablespoons, divided unsalted butter; 1/3 cup pepitas; 2 teaspoons Dijon mustard; 1 tablespoon, divided apple cider vinegar; 2 tablespoons, plus small fronds for garnish fresh dill chop; reserve small fronds for garnish; 4 sprigs fresh thyme; 1 bay leaf; 1/4 teaspoon smoked paprika; 2 teaspoons, divided olive oil; 1 teaspoon, divided kosher salt; 1/2 teaspoon, divided freshly ground black pepper

Tender cod, carrot silk, cider sauce, charred corn, crunchy pepitas.

Category Main Course

Prep 20 minutes

Cook 30 minutes

Style American

Technique Simmering

Diet Friendly Pescatarian

Daily recipe · September 02, 2026

A little about this dish

This cozy American seafood plate gives carrots center stage in two textures: a glossy, cider-sweet purée and delicate ribbons. Gently poached cod stays tender while charred late-summer corn, tangy mustard, dill, and smoky pepitas add contrast, color, and a satisfying crunch.

Ingredients (for 2)

Carrots — 5 medium — peel; cut 3 into 1-inch chunks and shave 2 lengthwise into ribbons
Skinless cod fillets with pin bones removed — 2 fillets, 6 ounces each
Fresh corn — 1 large ear — cut kernels from the cob
Apple cider — 1 1/4 cups, divided
Low-sodium seafood or vegetable stock — 1 1/2 cups, divided
Shallot — 1 large, divided — peel and finely mince
Lemon — 1 — finely zest and cut into wedges
Unsalted butter — 2 1/2 tablespoons, divided
Pepitas — 1/3 cup
Dijon mustard — 2 teaspoons
Apple cider vinegar — 1 tablespoon, divided
Fresh dill — 2 tablespoons, plus small fronds for garnish — chop; reserve small fronds for garnish
Fresh thyme — 4 sprigs
Bay leaf — 1
Smoked paprika — 1/4 teaspoon
Olive oil — 2 teaspoons, divided
Kosher salt — 1 teaspoon, divided
Freshly ground black pepper — 1/2 teaspoon, divided

Preparation

Step 1 — 🥕🍲⏲️

Place the carrot chunks, half the shallot, 1/2 cup cider, 1/2 cup stock, 2 thyme sprigs, and 1/4 teaspoon salt in a saucepan. Cover and simmer for 12–15 minutes, until very tender.
Step 2 — 🌀🧈✨

Remove the thyme. Add 1 tablespoon butter, 1 teaspoon cider vinegar, and a few grinds of pepper. Blend until smooth, adding a splash of stock if needed. Keep warm over very low heat.
Step 3 — 🌰🔥🍋

Toast the pepitas in a dry skillet over medium heat for 2–3 minutes, shaking often. Stir in the smoked paprika, a pinch of salt, and half the lemon zest, then transfer to a bowl.
Step 4 — 🌽🍳🌿

Heat 1 teaspoon olive oil in the skillet over medium-high heat. Cook the corn for 4–5 minutes, stirring occasionally, until browned. Toss with half the dill, 1 teaspoon cider vinegar, and a pinch of salt.
Step 5 — 🍎🌿🥄

Combine the remaining 3/4 cup cider, 1 cup stock, remaining shallot and thyme, bay leaf, Dijon mustard, and 1/4 teaspoon salt in a wide lidded pan. Simmer gently for 4 minutes.
Step 6 — 🐟♨️⏳

Pat the cod dry and season both sides with the remaining salt and pepper. Place the fillets in the poaching liquid, cover, and cook over low heat for 7–9 minutes, until opaque and flaky.
Step 7 — 🥕💧🍴

While the cod cooks, heat the remaining olive oil in the corn skillet. Add the carrot ribbons and 1 tablespoon water. Sauté for 60–90 seconds, turning gently, until pliable and glossy. Season lightly.
Step 8 — 🍋🧈🥣

Lift out the cod and strain the poaching liquid, discarding the solids. Return the liquid to the pan and reduce by one-third, about 3–5 minutes. Remove from the heat and whisk in the remaining butter, cider vinegar, and lemon zest.
Step 9 — 🍽️🌿🎨

Spoon the warm carrot silk onto two plates. Add the cod, carrot ribbons, and charred corn. Drizzle with cider sauce and garnish with pepitas, dill fronds, and lemon wedges.

A final fox tip

The calorie estimate is approximately 630 calories per serving. Use fresh, unsweetened cider for the best balance. For a dairy-free version, replace the butter with extra-virgin olive oil. Carrot tops can be finely chopped and mixed with the dill for a zero-waste garnish.