Pan-Seared Cod & Sautéed Vegetables with Lemon-Butter - Recipe from Price Chopper
Pan-Seared Cod & Sautéed Vegetables with Lemon-Butter
Fresh veggies and citrus flavors complement the fish in this top seafood dish.
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Fresh veggies and citrus flavors complement the fish in this top seafood dish.
- Heat large skillet over medium-high heat until hot. Pat cod dry with paper towel; sprinkle both sides with ½ teaspoon each salt and black pepper, and red pepper. Reduce heat to medium. Add 2 tablespoons oil, 1 tablespoon butter and cod to skillet; cook 4 to 5 minutes or until bottom is lightly browned. Turn cod; cook 4 to 5 minutes longer or until internal temperature of cod reaches 145°. Transfer cod to large plate; keep warm. Remove skillet from heat; add lemon juice and remaining 2 tablespoons butter.
- Meanwhile, heat second large skillet over medium-high until hot; reduce heat to medium. Add remaining 2 tablespoons oil, onion and Brussels sprouts to skillet; cook 3 minutes, stirring occasionally. Add radishes and carrot; cook 1 minute. Add chives, tarragon, and remaining ½ teaspoon each salt and black pepper.
- Spoon lemon-butter over cod and vegetables to serve.
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