North Sea Cod with Spring Vegetable Sauté

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 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

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Frequently asked questions

How long does North Sea Cod with Spring Vegetable Sauté take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover North Sea Cod with Spring Vegetable Sauté?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in North Sea Cod with Spring Vegetable Sauté?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale North Sea Cod with Spring Vegetable Sauté for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with North Sea Cod with Spring Vegetable Sauté?

Belgian seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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