Garlic-Herb Crusted Cod

With this pan-roasted cod, you can feel spring in the air. 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

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Fun Fish Facts

“Fresh frozen” indicates fish were quickly frozen while still fresh.