Wild Black Cod Recipe
warm grain salad, seasonal vegetables, lemon butter
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Grain Salad
Lemon Butter Sauce
Wild Black Cod
Method
Prepare the Grain Salad
Cook Quinoa
In a medium saucepan, bring vegetable broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for about 15 minutes until quinoa is fluffy. Remove from heat and let it sit covered for an additional 5 minutes.
Mix Salad Ingredients
In a large bowl, combine cooked quinoa, cherry tomatoes, cucumber, red bell pepper, and parsley. Drizzle with olive oil, then season with salt and black pepper. Toss gently to combine.
Make Lemon Butter Sauce
Prepare the Sauce
In a small saucepan, melt butter over low heat. Add minced garlic and sauté for 1 minute until fragrant. Stir in lemon juice, lemon zest, and a pinch of salt. Keep warm on low heat.
Cook Wild Black Cod
Sear the Cod
Heat olive oil in a skillet over medium-high heat. Season the black cod fillets with salt and black pepper. Place fillets skin side down in the skillet and cook for 4-5 minutes until the skin is crispy. Carefully flip the fillets and cook for an additional 3-4 minutes until cooked through.