Seared Cod with Buttery Cabbage, Roasted Gold Beets & Dill
A quick Pacific Northwest-friendly fish supper with crisp-edged cod, buttery sautéed cabbage, and sweet roasted beets. It highlights cool-weather produce that still shines in Washington in mid-March, while keeping the flavor profile distinct from your recent salmon and shrimp meals.
Back to full listIngredients
- 365 by Whole Foods Market Cod Fillets, 10.5 oz 1 package $9.99
- Organic green cabbage 1/2 small head $1.10
- Organic loose gold beets 2 medium beets $2.99
- Lemon 1 lemon $0.99
- Organic dill bunch 2 tablespoons chopped $2.49
- Organic garlic, 3 ct 2 cloves $2.89
- Yellow onion 1/2 medium onion $1.49
- Oil, butter, salt, black pepper as needed pantry
Instructions
- Prep 2 medium Organic Loose Gold Beets ($2.99) by peeling and cutting into 1/2-inch wedges. Thinly slice 1/2 small head Organic Green Cabbage ($1.10). Thinly slice 1/2 medium Yellow Onion ($1.49). Mince 2 cloves from Organic Garlic, 3 ct ($2.89). Chop 2 tablespoons Organic Dill Bunch ($2.49). Zest and juice 1 Lemon ($0.99). Pat dry 1 package 365 by Whole Foods Market Cod Fillets, 10.5 oz ($9.99).
- Heat the oven to 425°F. Toss the beet wedges with 1 tablespoon oil, 1/2 teaspoon salt, and black pepper. Roast on a sheet pan for 22 to 28 minutes until tender and lightly caramelized.
- While the beets roast, season the cod fillets ($9.99) with 1/2 teaspoon salt, black pepper, and half the lemon zest.
- Heat a large skillet over medium heat with 1 tablespoon oil and 1 tablespoon butter. Add the sliced Yellow Onion ($1.49) and cook for 2 minutes. Add the sliced Organic Green Cabbage ($1.10), 1/4 teaspoon salt, and a few grinds of black pepper. Cook for 8 to 10 minutes, stirring often, until softened and lightly browned at the edges. Stir in the minced Organic Garlic ($2.89) for the last 30 seconds. Keep warm on low.
- In a second skillet, heat 1 tablespoon oil over medium-high heat. Add the seasoned cod fillets ($9.99) and cook for 3 to 4 minutes on the first side and 2 to 3 minutes on the second side, depending on thickness, until the fish flakes easily.
- Stir half the chopped Organic Dill ($2.49) and 1 teaspoon lemon juice into the warm cabbage. Taste and adjust salt if needed.
- Plate the seared cod with the buttery cabbage and roasted beets. Finish with the remaining chopped Organic Dill ($2.49), the remaining lemon zest, and lemon wedges from the remaining Lemon ($0.99).
- Serve immediately. Pair with unoaked Chardonnay or Albariño.
Cook time: 30 minutes
Estimated cost: $17-20
Health notes: About 500-620 calories per serving. Lean protein from cod, plenty of fiber from cabbage and beets, and a good balance of satisfying but not heavy ingredients.
Drink pairing: Unoaked Chardonnay has enough body for the cod and earthy beets, while Albariño brings a citrusy, saline lift that brightens the cabbage and lemon finish.