Icelandic Cod Recipe

Prepare and marinate cod

Pat the cod fillets dry with paper towels. In a shallow bowl, whisk together 3 tbs extra-virgin olive oil, 2 tbs lemon juice, 1 tbsp chopped dill, minced garlic, 1 tsp sea salt, and 1/2 tsp black pepper. Place fillets in the marinade, turning to coat both sides. Let sit at room temperature for 15 minutes (or refrigerate up to 30 minutes).

Pan-sear the cod

Heat a large nonstick or stainless steel skillet over medium-high heat until hot. Add 1 tbs olive oil (from Vegetables section) or a little more if needed and swirl to coat. Remove fillets from marinade, letting excess drip off. Place fillets skin-side down if skin is on, or presentation side down. Cook undisturbed for 3-4 minutes until a golden crust forms. Gently flip and cook 2-3 more minutes, or until internal temperature reaches 56–60°C (133–140°F) and fish flakes easily. Transfer to a warm plate and loosely tent with foil to rest for 3 minutes.

Blanch snap peas and broccolini

While fish marinates, bring a large pot of salted water to a rolling boil. Add snap peas and broccolini and blanch for 1–2 minutes until bright green and just tender. Immediately transfer to a bowl of ice water to stop cooking, then drain and pat dry.

Sauté vegetables

In the same skillet used for fish (wipe out if needed), reduce heat to medium and add 1 tbs unsalted butter and 1 tbs olive oil. When butter foams, add blanched snap peas and broccolini. Sauté for 2–3 minutes, tossing to coat. Season with 1/2 tsp sea salt, 1/4 tsp black pepper and 1 tsp lemon zest. If using capers, add them in the last minute to warm through. Transfer vegetables to serving plates.

Plate the dish by placing a portion of sautéed snap peas and broccolini on each plate. Top with a cod fillet. Spoon any resting pan juices from the fish over the fillet. Garnish with chopped parsley and serve with a lemon wedge on the side for squeezing. Taste and adjust seasoning, adding extra salt, pepper, or lemon as desired.

Optional serving suggestion: for a richer finish, add a small pat of butter on each hot fillet to melt just before serving.