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Pan-Seared Cod with Wilted Dandelion Greens | Easy Healthy Fish Recipe

Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Course Main Course
Cuisine American
Servings 4

Ingredients
  

  • 4 center-cut cod fillets, 6 ounces each, skin-on
  • 1 teaspoon Kosher salt, plus more for seasoning
  • ½ teaspoon freshly cracked black pepper
  • 2 tablespoons avocado oil or other high-smoke-point oil
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, smashed
  • 2-3 sprigs fresh thyme or rosemary (optional)
  • 1 large bunch dandelion greens (about 1 pound), washed and trimmed
  • 1 tablespoon olive oil
  • 3 cloves garlic, thinly sliced
  • ¼ teaspoon red pepper flakes
  • ¼ cup low-sodium chicken or vegetable broth
  • 1 whole lemon, for juice and wedges

Instructions
 

  • Pat cod fillets extremely dry and season the flesh with salt and pepper. Let sit for 15 minutes.
  • Heat avocado oil in a large cast iron or stainless steel skillet over medium-high heat until shimmering.
  • Place cod skin-side down in the hot pan. Press gently for 30 seconds. Sear undisturbed for 4-5 minutes until skin is golden and crispy.
  • Reduce heat to medium, flip the cod. Add butter, smashed garlic, and thyme to the pan. Baste the fish with the melted butter for 1-2 minutes until cooked through. Remove fish and let it rest.
  • In the same pan, add olive oil if needed. Sauté sliced garlic and red pepper flakes for 30 seconds.
  • Add dandelion greens and broth to the pan. Toss and cover for 1-2 minutes to wilt.
  • Uncover and cook for another 2-3 minutes until tender. Turn off heat, squeeze in juice from half a lemon, and season with salt and pepper.
  • Serve the pan-seared cod over a bed of the wilted dandelion greens with extra lemon wedges on the side.

Notes

Ensure your cod is bone-dry before it hits the pan for the crispiest skin. This is the most important step for a perfect sear.
Keyword pan seared cod with dandelion greens, seafood