Easy Pan Seared Cod Recipe

Y’all are not going to believe how super easy this recipe is.

I had picked up some cod fillets from the seafood counter a few days ago and kind of forgot that I hadn’t cooked it yet. I also forgot about the baby bella mushrooms I’d picked up on the same day. Good news is this recipe accommodated all of my random refrigerator holdings and turned out to be date-night delicious. Like, pretty darn amazing and super simple restaurant quality delicious.

The only chopping I did was slice the mushrooms, cut down the cod into smaller serving sizes, and halved a lemon.

Season one side of the fish with salt, pepper, garlic powder, onion powder, paprika, chili powder and dill. Heat a large skillet over medium-high heat. Add olive oil and butter or ghee and add fish, seasoned side down, to the pan. Season the exposed side of the fish and cook for 2-3 minutes, flip and cook 2-3 mins more. Do not overcook the cod! You want it to flake, but not be rubber-like. Remove fish from pan to plate and set aside.

Turn the heat down to medium, add sliced mushrooms and cook 2-3 mins. Add cherry tomatoes and cook another 2 mins. Add white wine and de-glaze the pan, cooking until the alcohol burns off (you can use chicken broth here if you don’t want to cook with wine). Turn the heat down to low and add a few handfuls of mixed power greens – my blend had baby kale, chard, spinach and shredded carrots. Toss to combine and add fish back to the pan. Squeeze fresh lemon right over the top of the fish and onto the vegetables, give a stir and serve warm. Wild rice makes an excellent side dish.

  • 2 pounds cod fillets
  • 1 pint of baby bella mushrooms, sliced
  • 1 pint of cherry tomatoes
  • 2-4 cups power greens (the blend I had on-hand included baby spinach, baby kale and baby chard and carrots
  • 1 tbsp olive oil + 2 tbsp butter or ghee
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 2 teaspoons each: garlic powder, onion powder, paprika
  • 1 teaspoon each: chili powder, dill (dried or fresh dill)
  • 1 cup of white wine or chicken broth
  • Juice of 1/2 a lemon

Heat a large skillet to medium-high heat.

Season 1 side of the cod with salt, pepper, garlic powder, onion powder, paprika, chili powder and dill.

Add fish, seasoned side down, to the pan and cook for 2-3 minutes. Season the exposed side of the fish. Flip cod and cook for another 3 mins until opaque, but not over-done. Remove to plate and set aside.

Add sliced mushrooms to the pan and cook for 2-3 mins. Add tomatoes and cook another 2-3 mins.

Deglaze the pan with the wine or chicken broth. Cook to evaporate the alcohol, add salt and pepper to taste.

Add greens, give a quick stir, turn off heat and add fish back to pan. Squeeze fresh lemon juice over the top and serve warm over a bed of wild rice.

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