Pan-Seared Cod with Spring Vegetables

 Writer Isabel Gillies tosses together this summery dish with cod fresh from the Maine shoreline and seasonal garden greens. Rainbow chard, bibb lettuce, spring peas, and fresh herbs contrast with the richness of butter-basted pan-seared cod. This recipe first appeared in the tablet edition of our June/July 2014 issue with Gillies' story "A Gift from the Sea." [From Saveur, June 2014]

Credit: Ingalls Photography

INGREDIENTS

¼ cup olive oil

4 (8-oz.) skinless cod fillets, pin bones removed

Kosher salt and freshly ground black pepper, to taste

2 tbsp. unsalted butter

1 tsp. minced rosemary

1 tsp. minced thyme

2 cloves garlic, minced

1 bunch rainbow chard, stems minced, leaves roughly chopped

½ cup fresh or frozen peas

½ head bibb lettuce, roughly chopped

2 tbsp. chive batons

Grated lemon zest, for garnish

INSTRUCTIONS

Heat half the oil in a 12” skillet over medium-high heat. Season cod with salt and pepper; cook until golden on one side, 3–4 minutes. Flip fillets; add butter, rosemary, and thyme. Continue to cook while basting continuously until fillets are cooked through, 2–3 minutes. Transfer fillets to a plate; keep warm. Wipe pan clean and add remaining oil; heat over medium-high heat. Cook garlic until soft, 1–2 minutes. Add chard stems; cook until soft, 4–5 minutes. Stir in chard leaves, peas, salt, and pepper; cook until leaves are wilted, 1–2 minutes. Remove from heat and stir in lettuce; divide mixture between 4 plates. Top with cod; garnish with chives and lemon zest. Serves 4.