This dish is a healthy mix of Mediterranean flavors and makes a delicious meal in 20 minutes. The Mediterranean cod fillets are generously seasoned with salt and pepper on both sides and sauteed in a little butter and olive to seal in the flavors. You can lightly flour the fish before adding it to the pan, but I skipped this step to make the meal gluten-free.
What is great about Mediterranean Cod?
The succulent shrimp, earthy mushrooms, and creamy Arborio rice create a symphony of flavors that play off each other, resulting in a satisfying and well-rounded taste.
The tender shrimp, velvety rice, and crisp-tender asparagus provide a wonderful variety of textures in every bite, making the eating experience more interesting and enjoyable.
This dish combines lean protein from shrimp, essential vitamins and minerals from mushrooms and asparagus, and energy from Arborio rice. It offers a balance of nutrients that can contribute to a well-rounded meal.
The vibrant green of the asparagus contrasts beautifully with the creamy risotto, creating an aesthetically pleasing presentation that's perfect for special occasions or a comforting weeknight dinner.
Shrimp and Mushroom Risotto with Asparagus is versatile and can be adapted to personal tastes. You can adjust the seasoning, incorporate additional vegetables or herbs, or modify the protein source.
Tips
Make sure to add chicken broth at the end to finish cooking the fish, and also to add some extra flavors.
Add about half the artichoke brine for an even richer flavor profile.
This dish is great served with zucchini noodles.
Skip the flour to keep the dish vegan (along with the chicken broth).
Mediterranean Cod with Artichokes & Greens
Total Prep Time: 25 Mins
Total Cook Time: 15 Mins
Yield: Makes about 4 servings
Ingredients
4 (6 oz each) Cod Fillets
Flour for coating the fish
1 Tbsp butter
2 Tbsp Extra Virgin Olive Oil
1 oz (drained) Capers, plus additional for garnish
12 oz Artichoke Hearts - Halved & Quartered
8 oz Baby Spinach
Lemon slices, for garnish
Salt and pepper to taste
Directions
Season cod lightly with salt and pepper on both sides. Dust with pan-searing flour (optional) and pat off any excess.
Heat the butter and olive oil in braising pan on medium heat; add cod. Cook about 3 minutes until the cod changes color one-quarter of the way up and the seared side has browned. Turn over; cook for about another 2 minutes, until the second side has browned.
Add capers, artichokes, and greens; cover. Cook for about 3 minutes.
Add the chicken broth and zucchini noodles (both optional), and cook for another 3 minutes until the cod is ready (internal temperature of 130°F or about 55°C.
Transfer to serving platter; garnish with lemon slices and capers.
Suggested Pairing
Strong dry rosés such as Tavel are a good match for this cod dish with artichokes as are light dry French (Loire) wines or Italian reds.
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