Pan Fried Cod with Vegetables

This week at the market I was inspired by the wild caught cod fish at the seafood counter. I made a green curry earlier this week and tonight I just want to make a basic fish and vegetables dish.  I used vegetables I had in my pantry along with a box of couscous.

Pan Fried Cod with Vegetables

  • Servings: 4
  • Difficulty: easy
  • Print



  • 1 or 2 large fillets of Cod
  • 1 lemon
  • 1/2 stick butter
  • 1 cup of butternut squash (cubed)
  • 2 carrots (sliced)
  • 1 cup green beens (chopped)
  • 2 small potatoes (sliced)
  • 2 tablespoons fresh parsley
  • 1/4 cup pine nuts
  • 1 tablespoon olive oil
  • Salt and Pepper


  • In a large pan, bring 4 cups of water to a boil and add salt
  • Add squash, carrots and potatoes and cook until semi soft (about 5 minutes)
  • Remove from water and set aside
  • Add green beans and cook for about 3 minutes
  • In a large skillet add 1/4 stick butter and melt
  • Add cooked vegetables and pine nuts  to the butter and olive oil and cook for 5-8 minutes (until brown)
  • Remove vegetables from pan and set aside
  • While the pan is still hot, place then remaining butter
  • Season the cod fillet with salt and pepper and place in hot pan
  • Squeeze lemon juice and sprinkle parsley over the cod while cooking
  • Cook until no longer translucent.
  • Serve with vegetables and couscous

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