Active Time
Total Time
45 MIN
Serves : 4
© Kana Okada

How to Make It

Step 1    

In a large, deep skillet, melt the butter in 2 tablespoons of the olive oil. Add the onion, artichoke hearts, shiitake caps, carrots and garlic and cook over moderately high heat, stirring occasionally, until lightly browned, 7 minutes. Add the chickpeas and stock, season with salt and pepper and bring to a boil. Simmer over low heat until the vegetables are tender and the liquid is nearly evaporated, 5 minutes. Stir in the parsley and chives and keep warm.

Step 2    

In a large nonstick skillet, heat the remaining 2 tablespoons of olive oil until almost smoking. Season the cod fillets with salt and pepper, add to the skillet and cook over high heat until well browned on the bottom, about 6 minutes. Carefully flip the fillets and cook until they're white throughout, about 3 minutes longer.

Step 3    

Spoon the vegetables into shallow bowls and top with the seared cod fillets. Serve with lemon wedges.

Suggested Pairing

Crisp Grüner Veltliner from Austria.

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Aggregate Rating value: 4

Review Count: 1796

Worst Rating: 0

Best Rating: 5

Author Name: Molly Brown

Review Body: I made this last week, on the fly. I knew I was making cod, but was tired of doing the same old boring fish with lemon or garlic or whatever. So, I googled cod recipes, found this one and happily realized I had everything (with some minor substitutions: no shiitake, I used cremini and no frozen artichoke hearts, I used canned). I loved it! It was a bit time consuming for a weeknight dinner, but I feel like the result was well worth it. Especially because it serves 4 and I was only feeding 2, so I had leftovers for a few days later when I made more cod. My boyfriend said it was one of the best things I've ever made, so I will definitely be coming back to this recipe in the future!

Review Rating: 5

Date Published: 2017-03-10