Garlic-Herb Crusted Cod

Author: Shannon Miller

Herb and Garlic-Crusted Cod

With this pan-roasted cod, you can enjoy the refreshing feeling of a summer ocean breeze. This light dish is perfectly paired with a portabella mushroom-asparagus risotto.


1-½ cups Arborio rice
½ cup garlic olive oil, divided
8 ounces asparagus, trimmed and cut into 2″ pieces
8 ounces baby portabella mushrooms, sliced
6 Sea Best Cod Fillets, thawed
1-½ teaspoons Italian seasoning


  1. Prepare risotto using Arborio rice, according to rice package directions.
  2. In a large skillet, heat 1/4 cup olive oil over medium-high heat.
  3. Sauté asparagus and mushrooms for 3-5 minutes or until tender. Stir into risotto; keep warm.
  4. In a large skillet over medium-high heat, heat remaining olive oil. Sprinkle both sides of Sea Best Cod Fillets with Italian seasoning.
  5. Cook fillets for 2-3 minutes on each side or until fish flakes easily with a fork.
  6. Serve cod with risotto.

Servings: 6

Sea Best logoRecipe courtesy Sea Best Seafood

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