Pan Seared Cod with Rainbow Chard – made with cod fillets, rainbow chard, garlic, red pepper flakes, marcona almonds, red wine vinegar, lemon, and parsley for a simple, vibrant meal.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
When I think of this recipe, I can’t help but picture that whirlwind afternoon when my friend and her toddler came over for a “let’s be fancy” cooking day. The idea was cod with a gorgeous pea puree and sautéed chard as a side. Spoiler alert: the pea puree never made it. Between a mischievous 2-year-old crushing half the peas (adorably, I’ll admit) and realizing we had shelled our way to a miniscule handful, the puree got scratched. The peas got their spotlight in some fun snaps, and this recipe—a slightly simplified version of our original vision—was born. Honestly? I loved the way it turned out. The cod got center stage, the sautéed rainbow chard was bursting with garlic and red pepper flavor, and we didn’t have to overcomplicate anything. Not to brag, but even the toddler gave it her tiny seal of approval (though she mostly just ate the fish).
Why You’ll Love This Pan Seared Cod with Rainbow Chard
This recipe is perfect when you’re craving something impressive but don’t want to fuss in the kitchen. It’s incredibly simple yet feels elegant enough for a dinner party. The cod is flaky with a perfectly crisp sear, and the rainbow chard is packed with garlicky, zesty goodness that’ll have you reaching for seconds. Plus, it’s versatile—swap the chard for spinach or kale, change up the nuts, or add another veggie side. And can we talk about how quick it is? You’re eating in less time than it would take to scour your favorite food blog for inspiration.
Ingredient Notes
A small list of powerhouse ingredients makes this recipe shine. Here are a few tips to guide you:
- Cod fillets: Fresh or frozen (thawed) work great! Look for fillets that are firm and not overly watery to get that perfect sear.
- Rainbow chard: Regular Swiss chard works too, but rainbow chard adds that pop of color we eat with our eyes first, right?
- Marcona almonds: These are buttery and slightly sweet, but regular chopped almonds will absolutely do the trick.
- Red wine vinegar: A splash brightens the whole dish. If you don’t have it, a squeeze of additional lemon can step in.
- Fresh parsley: Adds that final touch of freshness. Feel free to use cilantro or chives if parsley’s not your thing.
How To Make This Pan Seared Cod with Rainbow Chard
This recipe comes together easily with just two main parts. Here’s how to make it:
- Step 1: Start by warming some olive oil in a large skillet over medium heat. Add your sliced garlic and red pepper flakes, stirring until fragrant. Be careful not to burn the garlic!
- Step 2: Toss in the sliced chard along with a generous pinch of salt. Stir until it wilts and softens, and then let it cook gently while you move to the cod.
- Step 3: Heat another skillet over medium-high heat. Season your cod fillets with salt and pepper, then coat the pan lightly with oil. Sear the cod for a few minutes on each side until it has a golden crust and is cooked through.
- Step 4: Once the chard is tender, stir in the red wine vinegar and chopped almonds off the heat. Divide the chard onto plates, topping each with a piece of cod, a squeeze of lemon, and a sprinkle of parsley. Enjoy!
Storage Options
This dish is best served fresh, but leftovers can still be delicious. Store the cod and chard separately in airtight containers. Keep them in the refrigerator for up to 2 days. To reheat, warm the fish gently in a skillet over low heat or in the oven at 300°F to preserve its texture. The chard can be reheated in the microwave or quickly sautéed.
Variations and Substitutions
Want to mix it up? Here are a few easy ideas:
- Switch the greens: Try baby kale, spinach, or even arugula for a slightly peppery kick.
- Use a different protein: This method works beautifully with halibut, salmon, or even tofu if you’re keeping it vegetarian.
- Add some extras: Toss in cherry tomatoes or caramelized onions to make it even more colorful.
- Try different nuts: Walnuts, pecans, or cashews will all lend a unique twist to the dish.
What to Serve with This Pan Seared Cod with Rainbow Chard
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Keep the sides simple to really let the cod shine:
- Roasted Potatoes: Crispy, golden potatoes make the perfect hearty sidekick.
- Lemon Herb Rice: A fragrant, zesty rice rounds out the meal with comforting carbs.
- Crusty Bread: For soaking up all the delicious juices from the chard and fish.
FAQ
Q: Can I use frozen cod?
A: Absolutely! Just make sure to thaw it completely and pat it dry to ensure a great sear.
Q: What’s the best way to prevent the garlic from burning?
A: Cook the garlic over medium heat and stir often, keeping a close eye on its color. You want it golden, not brown.
Q: Can I prep any of this in advance?
A: Yes! You can chop the chard and slice the garlic ahead of time to streamline the cooking process.
Pan Seared Cod with Rainbow Chard
Ingredients
For the Chard
- olive oil
- 2 cloves garlic thinly sliced
- big pinch red pepper flakes
- 2 bunches rainbow chard thick stems removed, thinly sliced (or any Swiss chard)
- kosher salt
- freshly ground black pepper
For the Fish
- 4 cod fillets
- olive oil
- kosher salt
- freshly ground black pepper
To Finish
- small handful marcona almonds roughly chopped
- 1-2 tablespoons (15-30 ml) red wine vinegar
- 1 lemon
- fresh parsley chopped
Equipment
- Large skillet
- Spatula
Instructions
- Warm a few tablespoons of olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes; cook for a few minutes. Watch closely - don't let your garlic burn! Add the chard and a good pinch of salt, stirring until everything is coated in the oil and starting to wilt. Continue to stir occasionally while you cook the fish.
- Set another large skillet over medium high heat. Season the fish on both sides with salt and pepper. Add enough oil to the pan just to coat it. Sear the fish for a few minutes on each side, until a nice crust forms and it's cooked through.
- When the chard is tender, add pepper and taste for seasoning. Off the heat, stir in the red wine vinegar and marcona almonds. Split the chard between plates, top each with a cod fillet, a squeeze of fresh lemon juice, and parsley.
