North Sea Cod with Spring Vegetable Sauté
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 (6 oz each) cod fillets, olive oil, juiced (2 tbsp) 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (6 oz each) cod fillets from drying out.
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.
What others are saying
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
