Pan Seared Cod with Rainbow Chard
Simple pan seared cod paired with sauteed rainbow chard—elegant, healthy, and full of flavor. This quick two-part dish lets the freshest ingredients shine for a beautiful weeknight dinner.
4
servings
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.
Notes
This recipe is very forgiving—use more or less vinegar, nuts, or herbs to your taste. Even if your timing isn’t perfect, the dish still turns out delicious!
Nutrition
Calories: 316kcal | Carbohydrates: 9g | Protein: 30g | Fat: 17g | Saturated Fat: 2g | Cholesterol: 62mg | Sodium: 252mg | Potassium: 1125mg | Fiber: 2g | Sugar: 2g | Vitamin A: 5400IU | Vitamin C: 41mg | Calcium: 143mg | Iron: 2.9mg