North Sea Cod with Spring Vegetable Sauté

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Pan-seared cod fillets with a medley of spring vegetables and a fresh lemon-dill sauce, capturing the essence of Brussels' North Sea seafood restaurants. This Belgian-inspired seafood recipe, ready in about 25 minutes, pairs cod fillets, olive oil, lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Belgian cuisine 320 cal/serving

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Ingredients

4 (6 oz each) cod fillets
2 tbsp olive oil
1, juiced (2 tbsp) lemon
2 tbsp, chopped fresh dill
2 cups (1 cup carrots, 1 cup radishes, 1 cup peas, 1 cup asparagus, chopped) mixed spring vegetables
2 cloves, minced garlic
1/2 tsp salt
1/4 tsp black pepper
1 tbsp butter

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Instructions

Step 1: Pat 4 cod fillets (6 oz each) dry with paper towels, then season both sides with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add cod and cook for 4-5 minutes per side until golden and flaky; remove and set aside.
Step 2: In the same skillet, add remaining 1 tbsp olive oil and 2 minced garlic cloves; sauté for 1 minute until fragrant. Add 2 cups mixed spring vegetables (carrots, radishes, peas, asparagus), stirring to coat in oil.
Step 3: Cook vegetables for 5-7 minutes until tender-crisp and slightly browned. Stir in 2 tbsp lemon juice, 2 tbsp chopped dill, and 1 tbsp butter; simmer for 1 minute until sauce thickens slightly.
Step 4: Return cod to skillet, spooning sauce over fish, and cook for 1-2 minutes to heat through. Serve immediately with extra lemon wedges and dill.