Lemon Herb Cod & Broccoli
Pan-seared white fish fillet with lemon, herbs, and roasted cruciferous vegetables. Baked or stovetop-finished for flaky, moist fish and tender florets.
Ingredients
Method
Preheat oven to 400°F if baking, or prepare a large skillet over medium-high heat if cooking stovetop.
Pat cod fillets dry with paper towels. Toss broccoli florets with 1.5 tbsp olive oil, salt, and pepper. Zest the lemon and juice it. Mince garlic and chop parsley and rosemary.
Heat remaining 1.5 tbsp olive oil in skillet over medium-high heat. Season cod fillets on both sides with salt and pepper. Sear fish 3–4 minutes per side until golden, then transfer to a sheet pan or baking dish.
Arrange broccoli around the fish. Scatter minced garlic, lemon zest, parsley, and rosemary over the fish and vegetables. Drizzle with lemon juice.
Bake at 400°F for 8–10 minutes until fish is opaque and flakes easily with a fork and broccoli is tender-crisp. Alternatively, cover skillet and reduce heat to medium-low, cooking 6–8 minutes until fish is just cooked through.
Transfer to plates and serve warm with lemon wedges on the side.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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