Pan-Seared Cod on Greens

Wild Alaskan Pacific Cod

Pan-Seared Cod on Greens

Crispy cod on a bed of garlicky sautéed greens

This pan-seared cod on greens is the definition of clean eating without sacrificing flavor. Wild Alaskan Pacific cod develops a beautifully crispy exterior while staying flaky and moist inside, perched atop a quick sauté of spinach and kale with garlic and lemon. It's naturally compatible with keto, Whole30, paleo, gluten-free, and dairy-free diets, making it one of the most versatile healthy dinners you can make in under 20 minutes.

Ingredients

• 4 wild Alaskan Pacific cod portions (6 oz each), thawed
• 3 tablespoons extra-virgin olive oil, divided
• 4 cups fresh baby spinach
• 2 cups lacinato kale, stemmed and chopped
• 4 cloves garlic, minced
• Juice of 1 lemon
• Pinch of red pepper flakes
• Salt and freshly ground black pepper
• Lemon wedges for serving

Instructions

1. Season the cod: Pat cod portions dry with paper towels. Season generously with salt and pepper on all sides.
2. Sear the cod: Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Place cod in the pan and cook 4-5 minutes until the bottom is golden and crispy. Flip and cook 3-4 minutes more until cooked through. Remove to a plate.
3. Sauté the greens: In the same skillet, add remaining olive oil. Add garlic and red pepper flakes, cooking for 30 seconds until fragrant.
4. Wilt the greens: Add kale first and toss for 1 minute. Add spinach and toss until just wilted, about 1 minute more. Season with salt and a squeeze of lemon.
5. Plate: Divide the garlicky greens among four plates. Place a seared cod portion on top of each bed of greens.
6. Serve: Drizzle with any pan juices, add a final squeeze of lemon, and serve with additional lemon wedges.