Pan-Seared Cod with Pistachio Oil and Lemon-Herb Quinoa

Pan-Seared Cod with Pistachio Oil and Lemon-Herb Quinoa

Savor the flavors of our Pan-Seared Cod with Lemon-Herb Quinoa, featuring flaky, golden-brown cod served on a bed of refreshing quinoa, and drizzled with our signature Kaizer Pistachio Oil. Perfect for a special dinner or an elevated weeknight meal!
Experience a delightful culinary fusion with our Pan-Seared Cod with Kaizer Pistachio Oil and Lemon-Herb Quinoa. This dish combines the delicate flavors of tender, flaky cod with the nutty richness of pistachio oil, perfectly balanced by the fresh zest of lemon and herbs in the quinoa. It’s a simple yet elegant meal that’s perfect for a weeknight dinner or a special occasion.

Pan-Seared Cod with Pistachio Oil and Lemon-Herb Quinoa Recipe

Prep time: 10 minutes
Cook time: 25 minutes

Ingredients

  • 4 cod fillets (6 oz each)
  • 2 tbsp Kaizer Pistachio Oil
  • 1 cup quinoa, rinsed and drained
  • 2 cups water or vegetable broth
  • 2 lemons, juiced
  • 2 tbsp chopped fresh parsley
  • 1 tsp dried dill weed
  • Salt and pepper to taste
  • Fresh lemon slices and parsley for garnish (optional)

Instructions

  • Preheat your oven to 400°F (200°C).
  • In a medium saucepan, bring the quinoa and water or broth to a boil. Reduce the heat to low, cover, and simmer for about 15-20 minutes or until the quinoa is tender and fluffy.
  • While the quinoa cooks, season the cod fillets with salt, pepper, and a squeeze of lemon juice.
  • Heat 1 tablespoon of Kaizer Pistachio Oil in a large skillet over medium-high heat. Add 2 cod fillets, skin side up (if they have skin). Cook for 3-4 minutes or until the skin is crispy and golden brown. Flip and cook for another 3-4 minutes or until cooked through. Repeat with the remaining cod fillets.
  • In a small bowl, whisk together the cooked quinoa, chopped parsley, dried dill weed, and a squeeze of lemon juice.
  • To serve, place a cod fillet on each plate, then top with a scoop of the lemon-herb quinoa. Drizzle the remaining 1 tablespoon of pistachio oil over the quinoa and fish. Garnish with lemon slices and parsley, if desired.
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