Pan Seared Cod with Sundried Tomatoes and Asparagus over Risotto

Servings:
Pan Seared Cod with Sundried Tomatoes and Asparagus over Risotto 3.56/5 (9 votes)

Some of my favorite recipes are those that start out as a restaurant hacks. This one is my version of a seared halibut dish served at a great spot in our neighborhood. It's super simple and most all the flavors come directly from a few ingredients.

Seared Cod with Sundried Tomatoes and Asparagus

SERVINGS : 4 PEOPLE PREP TIME : MINUTES

INGREDIENTS

  • 1 1/2 pound cod fillets
  • 1 teaspoon cajun seasoning
  • 2 tablespoons olive oil
  • 8 ounces mushrooms, sliced
  • 1 pound asparagus, trimmed and cut into 2
  • 1/4 cup sundried tomatoes, drained and chopped
  • 1/4 cup dry white wine
  • kosher salt and pepper, to taste

DIRECTIONS

  1. Season cod with Cajun seasoning or seasoned salt.
  2. Heat olive oil in a heavy skillet. Add mushrooms, asparagus, and sundried tomatoes.
  3. Cook until mushrooms are tender and asparagus is bright green and crisp tender.
  4. Transfer to a plate and tent to keep warm.
  5. Add a bit more olive oil to the pan if necessary. Then place cod in the skillet.
  6. Cook for 3-4 minutes, carefully flip, and cook another 3-4 minutes.
  7. Return the veggies to the pan. Drizzle with wine and let simmer until there is almost no liquid left.
  8. Plate over risotto.

Nutritional Information

Per Serving: Calories 294 Fat 9 Sat Fat 1 Sodium 222 Carbs 8 Sugars 4 Fiber 3 Protein 43.

Creamy Shallot Risotto

SERVINGS : 6 PEOPLE COOK TIME : MINUTES PREP TIME : MINUTES

INGREDIENTS

  • 1 cup arborio rice
  • 2 teaspoons olive oil
  • 1 shallot, minced
  • 1/2 cup dry white wine
  • 4 cups chicken stock
  • kosher salt, to taste
  • pepper, to taste

DIRECTIONS

  1. Risotto takes about 25-30 minutes to make, so get it started first.
  2. In a medium sized pot, heat oil over medium high heat until it begins to shimmer.
  3. Add shallots and sauté until translucent – about 2 minutes.
  4. Add arborio rice and sauté for another couple minutes.
  5. Add wine and continue to cook over medium high heat, stirring frequently until wine in mostly absorbed.
  6. Add 1 cup stock to pot. Again stirring frequently (not constantly) until liquid is absorbed. Continue adding 1 cup of stock and stirring until you’ve used all 4 cups and liquid is mostly absorbed. This process takes about 25 minutes.

Nutritional Information

Serving Size 217g (based on 6 servings) Calories 151 Fat 2 Carbs 26 Fiber .9 Protein 2.6

NOTES

KID NOTE: The cod is very mild. Serve portions of cod, asparagus, and risotto (call it pasta if you think it will help).

VEGETARIAN TIP: Skip the cod and top with a soft fried egg.

GLUTEN MODIFICATIONS: Gluten free as written.

Leave a Reply