Kryddman-Spiced Pan-Seared Cod with Buckwheat
Cod fillets seasoned with fish grill seasoning, served over roasted buckwheat with a quick pickle relish.
Total
30 min
Prep
10 min
Cook
20 min
Serves
2
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Recipe serves 2
Ingredients
- 2 (about 300 g) Cod fillets
- 2 tsp Fish grill seasoning
- 0.75 cup Roasted buckwheat
- 1 grated Carrot
- 6 finely chopped Cornichons
- 0.5 finely diced Onion
- 2 tbsp Butter
- 1 tbsp Lemon juice(optional)
- 1 tbsp chopped Fresh parsley(optional)
Instructions
- 1
Cook buckwheat in 1.5 cups salted water for 12-15 minutes until tender; drain and fluff.
- 2
Season cod fillets with fish grill seasoning on both sides.
- 3
Melt 1 tbsp butter in a skillet over medium-high heat and sear cod 3-4 minutes per side until golden and flaky.
- 4
Meanwhile, mix cornichons, onion, grated carrot, lemon juice, and remaining butter warmed through for a quick relish.
- 5
Serve cod over buckwheat topped with the relish and parsley.
Nutrition per serving
Calories
410
21% of a 2,000 kcal day
| Protein | 38 g |
| Carbohydrate | 34 g |
| Fat | 13 g |
| Fiber | 5 g |
| Sugar | 4 g |
| Sodium | 620 mg |
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