by: Kate McMillan
Cook Time
20 minutes
Prep Time
10 minutes
Yield
2 servings
Total Time
20 minutes
Prep Time
10 minutes
Yield
2 servings
summary
This light and lovely one-pan cod with spring vegetables recipe is brimming with flavor and nutrition. Flecked with spring vegetables and a delightful pan sauce, this is the perfect spring dish. You can swap in any vegetables here, including artichokes, pea pods, cherry tomatoes or fennel—just be sure to add the vegetables that take the longest to cook to the skillet first.
ingredients
- 2 (4–6 ounces each) pieces cod
- Kosher salt and freshly ground black pepper
- 1 tablespoon extra-virgin olive oil
- 3 tablespoons unsalted butter, divided
- 1 shallot, finely chopped
- 1 carrot, julienned
- â…“ cup low-sodium chicken or vegetable broth
- ½ bunch of asparagus
- ¼ cup fresh or frozen peas
- 2 tablespoons chopped basil
directions
- Pat the cod dry with paper towels and season generously with salt and pepper.
- Warm a non-stick skillet over medium-high heat, then add the olive oil and 1 tablespoon of the butter. Once the butter is bubbly, add the shallots and carrots to the pan. Season with salt and pepper and saute, stirring a couple times, until the shallots are opaque, about 6 minutes.
- Add another tablespoon of butter and, once it is melted, create space between the vegetables for the two pieces of cod to directly touch the bottom of the skillet. Cook for 4 minutes. Using tongs, carefully flip the fish and cook for 3 more minutes.
- Add the broth, the asparagus and the peas to the pan. Cook until the liquid has reduced by half, about 5 minutes. Add the remaining 1 tablespoon of butter and swirl the pan to incorporate into the pan sauce.
- Place each piece of fish on a plate, sprinkle the basil over the top and serve at once.
notes
It is very important to pat the fish dry before you cook it in a pan. If there is any moisture your fish will steam, while a dry piece of fish will ensure a beautiful sear.
Always warm a non-stick skillet before adding oil—this helps to keep the food from sticking.
This one-pan cod with spring vegetables comes together quickly, so for best results prep all components before you start cooking.
Fish is always best cooked and eaten the day you purchase it.
