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weeknight dinner

Pan Seared Cod in Tomatillo Broth

September 9, 2020 by Tamara Giebel Leave a Comment

Easy weeknight Pan Seared Cod in Tomatillo Broth gets it’s crunch from a light cornmeal dusting. Have dinner on the table in less than 30 minutes.

Easy Weeknight Pan Seared Cod in Tomatillo Broth

Pack Big Flavor into Your Weeknight Meals

Don’t be nervous of the ingredient list here! It really does come together in just 30 minutes…it took me 20, so I know you can do it!

I love working with seasonal foods and cod is not only versatile with its mild, buttery flavor…its budget friendly and cooks up quick. Making it the perfect weeknight meal.

Here it is lightly dusted in cornmeal and quickly pan seared for a little crunch and contrast to creamy black eyed peas. The quick zuchinni radish relish is tossed in lime juice for a little bite of freshness.

Cod fillet lightly dusted in cornmeal, pan fried with black eyed peas in a tomatillo broth.
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Pan Seared Cod in Tomatillo Broth

Pan seared cod is lightly dusted in cornmeal and served in a roasted tomatillo broth with black eyed peas and lime zested zucchini and radish.
Course Main Course
Cuisine Fusion, Mexican, Seafood
Keyword 30 Minute Dinner, Pan Seared Cod, Weeknight Meal
Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings 4

Ingredients

Pan Seared Cod

  • 1 lb cod fillet cut in 4 pieces
  • 1/2 cup cornmeal
  • 1/2 cup flour
  • 1/2 tbsp garlic powder
  • 1-2 tbsp vegetable oil
  • 1 lime for serving

Tomatillo Broth

  • 5 tomatillos husks removed
  • 1/2 – 1 serrano pepper
  • 1/2 yellow onion
  • 1 tsp lard, bacon fat or vegetable oil
  • 1 tsp fresh garlic minced
  • 2 cups chicken broth
  • 1 tsp sugar
  • 1 tbsp heavy cream

Zucchini & Radish

  • 1 small zucchini diced
  • 5 radish diced
  • 1 tbsp fresh cilantro
  • 1 lime juiced
  • 1 tsp vegetable oil
  • salt and pepper to taste

Black Eyed Peas

  • 1 15 oz can of black eyed peas drained
  • 2 slices bacon
  • 1/2 cup yellow onion diced
  • 1/2 cup chicken broth
  • salt and pepper to taste

Instructions

Zucchini & Radish

  • Combine zucchini, radish, lime juices, salt, pepper and vegetable oil in a bowl and set aside.

Tomatillo Broth

  • Place tomatillo, serrano pepper and onion n a sheet pan and broil until charred.
  • Remove from baking sheet to blender and blend until smooth.
  • Heat lard, bacon grease or vegetable in a small saute pan over medium high heat. Add garlic for 30 seconds, being careful not to burn. Add blended tomatillo mixture, chicken broth, sugar and heavy cream. Reduce to low and simmer until ready to serve.

Black Eyed Peas

  • Cook bacon in a small saute pan until fat is rendered. Remove bacon.
  • Add onion and saute until softened.
  • Add black eyed peas, broth and salt and pepper to taste. Return bacon to pan.
  • Reduce heat to low until ready to serve.

Pan Seared Cod

  • Combine cornmeal, flour and garlic powder in a large dish.
  • Press each side of cod fillet in cornmeal mixture.
  • Heat a couple tablespoons of vegetable oil in a cast iron skillet or medium saute pan over medium high heat.
  • Cook each side of cod fillet for about 2 minutes or until just firm to the touch and opaque. It will just start to flake when pressing finger into cod.
  • Remove and season with salt and pepper.
    Plate: Ladle of tomatillo broth, spoonful of black eyed peas, place seared cod on top of black eyed peas, garnish with zucchini and radish. Serve with lime.

Make It Even Easier

Need a little quicker version of this fresh recipe? There are simple ways to make this weeknight meal even easier:

  • Skip the homemade Tomatillo Broth and use store bought. If you can’t find it, use green enchilada sauce mixed with a tbsp of heavy cream.
  • Serve over your favorite rice instead of Tomatillo Broth.
  • Roll it all up in a tortilla for a fresh take on fish tacos.

Similar Recipes:

  • Snapper in Spicy Tomato Broth
  • Roasted Cod with Spinach and Mushrooms
  • Lightly coated snapper in a spicy tomato broth
  • Buttery cod in a light broth with spinach and mushrooms

Filed Under: Mexican, Seafood Tagged With: 30 Minute Meal, cod, Meatless Monday, weeknight dinner

Roasted Cod with Spinach and Mushrooms

February 18, 2019 by Tamara Giebel Leave a Comment

Flakey roasted cod on a bed of wilted spinach and mushrooms with a lemon shallot sauce.

Monday’s dinner needs to be simple. This Roasted Cod with Spinach and Mushrooms is ready in 15 minutes. Yes, I said 15 minutes! Grab a bag of spinach, a pack of cremini mushrooms and a few fillets of cod, the rest of the ingredients I bet you have on hand.

I like good food. I want it to taste like fine dining restaurant food every time. Perhaps I’ve been spoiled. I like to say I had a really good mom who made meals from scratch and that is what I’m passing down to my kids. Some people look at this plate and think it takes too much effort, but really it just takes a little planning and some fresh items in your fridge.

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Roasted Cod with Wilted Spinach & Mushrooms

Course Main Course
Cuisine Seafood
Keyword 15 minute meals, cod, weeknight dinner
Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Servings 4

Ingredients

Roasted Cod

  • 4 fillets cod
  • 2 tbsp olive oil
  • salt and pepper to taste

Wilted Spinach & Mushrooms

  • 2 tbsp olive oil
  • 4 cup cremini mushrooms, sliced 1 small package
  • 1 tbsp garlic, mined
  • 8 cup spinach 1 small bag
  • 1 pinch red chili flakes

Shallot Lemon Sauce

  • 1 tbsp olive oil
  • 1/2 cup shallot, thinly sliced
  • 1 tbsp garlic, minced
  • 1 tbsp butter
  • 2 cup chicken broth
  • 1 tbsp basil, dried
  • tbsp tarragon, dried
  • 1 tbsp fresh lemon juice
  • 1 pinch salt

Instructions

  •  Preheat oven to 450 degrees.

Shallot Lemon Sauce

  • In a small sauce pan over medium high heat, sauté shallot and garlic in olive oil for about 2 minutes.  Add butter and stir until melted. Add chicken broth, basil, tarragon and lemon. Keep warm until ready to serve. 

Roasted Cod

  • Heat a large oven safe pan over medium high heat. Season each side of cod fillets with salt and pepper. Add olive oil to hot pan and sear each side of each cod fillet, one minute each side. Place pan in oven and cook for about 5 minutes. This really depends on how thick your fillets are. Cook until opaque in the middle and just starting to flake.    

Wilted Spinach & Mushrooms

  • Heat a large pan over medium high heat. Add olive oil, then mushrooms, sauté until browned about 4 minutes. Add garlic, spinach and red pepper flakes. Cook until spinach is wilted.

Plate Food

  • Place spinach and mushroom mixture in a mound on plate. Place fillet on top and spoon over shallot lemon sauce.

Filed Under: Seafood Tagged With: budget friendly dinner, ready in 15 minutes, weeknight dinner

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OUT WEST:  Food & Lifestyle celebrates life in the west, from the freshest coastal seafood to local grown vegetables and small farmed meats. We focus on locally sourced ingredients and seasonal recipes to inspire you to cook at home.   It’s important to know where your food comes from, bridging the gap between farm to table, and creating a small carbon footprint.

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