Pan-Seared Cod with Spring Vegetables
Writer Isabel Gillies tosses together this summery dish with cod fresh from the Maine shoreline and seasonal garden greens. Rainbow chard, bibb lettuce, spring peas, and fresh herbs contrast with the...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Microplane
- Pepper mill
- Skillet
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Stove
- Plate
Ingredients
- 1⁄4 cup olive oil
- 4 (8-oz.) skinless cod fillets, pin bones removed
- Kosher salt
- freshly ground black pepper
- 2 tbsp. unsalted butter
- 1 tsp. minced rosemary
- 1 tsp. minced thyme
- 2 cloves garlic, minced
- 1 bunch rainbow chard, stems minced, leaves roughly chopped
- 1⁄2 cup fresh or frozen peas
- 1⁄2 head bibb lettuce, roughly chopped
- 2 tbsp. chive batons
- Grated lemon zest, for garnish
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