Pan-Seared Pacific Cod with Buttery Leeks & Lemon (Serves 2)
Classic West Coast seafood comfort: cod fillets pan-seared, then finished in a skillet of buttery leeks and lemon. Rich but clean, and very different from clam pasta.
Back to full listIngredients
- Fresh Pacific Cod Fillet Wild Caught (sustainably sourced) 12 oz (2 fillets) $14.99 (reg) per 1 lb
- Organic Leeks (bunch) 1 large leek, sliced and rinsed well $5.49 (reg) per 1 lb
- Simple Truth Organic® Garlic Bulbs 2 cloves, minced $2.79 (reg) per 3 ct
- Lemon 1 (zest + 2 Tbsp juice)
- Olive oil 1 Tbsp
- Unsalted butter 2 Tbsp, divided
- Dry white wine or chicken/veg broth 1/3 cup
- Salt & black pepper as needed
- Chopped dill or parsley (optional) 1 Tbsp
Instructions
- Pat cod very dry. Season with salt and pepper.
- Heat a large skillet over medium-high. Add olive oil + 1 Tbsp butter.
- Sear cod 2–3 minutes per side (depending on thickness) until golden and it flakes easily. Transfer to a plate.
- Lower heat to medium. Add remaining 1 Tbsp butter. Add leeks with a pinch of salt; cook 5–7 minutes until soft and sweet (add a tiny splash of water if they start to brown too fast).
- Stir in garlic for 30 seconds. Add wine/broth; simmer 1–2 minutes.
- Add lemon zest and lemon juice. Return cod (and any juices) to the skillet; spoon leeks over the fish and warm 1–2 minutes.
- Finish with herbs if using. Serve with roasted potatoes or crusty bread to soak up the leek-lemon butter.
Health notes: Lean fish + veg. If you want lighter, use 1 Tbsp butter total and add extra broth instead.
Drink pairing: Washington Chardonnay (lightly oaked) or an Oregon/WA sparkling wine.