Ingredients:

  • 2 (6-ounce/170g each) cod fillets, skinless and boneless
  • 1 tablespoon/15ml olive oil
  • Salt and freshly ground black pepper to taste
  • 1 teaspoon/5ml paprika (optional, for colour)
  • 4 tablespoons/57g unsalted butter
  • 4 cloves garlic, minced
  • 1/4 cup/60ml dry white wine (such as Sauvignon Blanc or Pinot Grigio) or chicken broth
  • 1/4 cup/60ml fresh lemon juice (from about 1 large lemon)
  • 2 tablespoons/30ml chopped fresh parsley
  • 1 tablespoon/15ml chopped fresh chives
  • 1/4 teaspoon/1.25ml red pepper flakes (optional, for a kick)
  • 2 cups/400g cooked rice or quinoa (long-grain rice, basmati, or quinoa work well)
  • 1 cup/150g chopped vegetables (such as broccoli florets, bell peppers, asparagus, spinach), blanched or steamed

Instructions:

  1. Pat the cod fillets dry with paper towels. Season with salt, pepper, and paprika (if using).
  2. Pan-Seared Method: Heat olive oil in a large skillet over medium-high heat. Add cod and cook for 3-4 minutes per side, or until cooked through and flakes easily with a fork. Oven-Baked Method: Preheat oven to 400°F (200°C). Place cod on a baking sheet. Drizzle with olive oil and bake for 12-15 minutes, or until cooked through.
  3. Melt butter in the same skillet (or a clean skillet if baking the cod) over medium heat. Add garlic and sauté for 1 minute, or until fragrant (but not browned!).
  4. Pour in white wine (or chicken broth) and scrape up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes, reducing slightly.
  5. Stir in lemon juice, parsley, chives, and red pepper flakes (if using). Season with salt and pepper to taste.
  6. Divide the cooked rice or quinoa between two bowls. Top with steamed or blanched vegetables and the cooked cod fillet.
  7. Spoon the lemon garlic butter sauce generously over the cod and vegetables. Serve immediately.