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  • 4 (5-ounce) Foley Fresh cod fillets
  • 1 teaspoon Food Club sea salt
  • 1 teaspoon cracked black pepper
  • 1/8 teaspoon crushed red pepper
  • 4 tablespoons Filippo Berio® Extra Virgin Olive Oil
  • 3 tablespoons Food Club unsalted butter
  • 2 tablespoons fresh lemon juice
  • 1/2 medium yellow onion, thinly sliced
  • 1-1/2 cups thinly sliced Brussels sprouts
  • 6 radishes, thinly sliced
  • 1 large carrot, peeled and cut lengthwise into thin ribbons with vegetable peeler
  • 2 teaspoons thinly sliced chives
  • 1 teaspoon chopped fresh tarragon leaves


  1. Heat large skillet over medium-high heat until hot. Pat cod dry with paper towel; sprinkle both sides with 1/2 teaspoon each salt and black pepper, and red pepper. Reduce heat to medium. Add 2 tablespoons oil, 1 tablespoon butter and cod to skillet; cook 4 to 5 minutes or until bottom is lightly browned. Turn cod; cook 4 to 5 minutes longer or until internal temperature of cod reaches 145°. Transfer cod to large plate; keep warm. Remove skillet from heat; add lemon juice and remaining 2 tablespoons butter.
  2. Meanwhile, heat second large skillet over medium-high until hot; reduce heat to medium. Add remaining 2 tablespoons oil, onion and Brussels sprouts to skillet; cook 3 minutes, stirring occasionally. Add radishes and carrot; cook 1 minute. Add chives, tarragon, and remaining 1/2 teaspoon each salt and black pepper.
  3. Spoon lemon-butter over cod and vegetables to serve.

  • 346 Calories
  • 22g Fat (8g Saturated)
  • 91mg Cholesterol
  • 951mg Sodium
  • 11g Carbohydrates
  • 3g Fiber
  • 25g Protein

2 Responses to Pan-Seared Cod & Sautéed Vegetables with Lemon-Butter

  1. Beverly McNulty says:

    Tried this tonight. Delish! Veggies very flavorful.

  2. kiunte stampley says:

    great recipe, me and my son loved this dish