Pan-Seared Cod with Buckwheat and Herb Butter
Golden cod fillets seasoned with fish grill seasoning, served over roasted buckwheat with a lemony herb butter.
Total
30 min
Prep
10 min
Cook
20 min
Serves
2
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Recipe serves 2
Ingredients
- 2 (150g each) cod fillets
- 150 g roasted buckwheat
- 2 tbsp butter
- 1 tsp Fish grill seasoning
- 1/2 tsp garlic powder
- 1 tbsp Brown rice vinegar
- 1 tsp Mixed herbs
- 2 tbsp, chopped Parsley
- 1 tbsp rapeseed oil
- to taste black pepper
Instructions
- 1
Cook buckwheat in salted boiling water per package directions, about 12 minutes; drain.
- 2
Pat cod dry and rub with fish grill seasoning, garlic powder, and pepper.
- 3
Heat oil in a skillet over medium-high heat; sear cod 3-4 minutes per side until golden and flaky. Remove and keep warm.
- 4
In the same pan, melt butter with brown rice vinegar and mixed herbs; swirl to combine.
- 5
Plate buckwheat, top with cod, spoon herb butter over, and finish with parsley.
Nutrition per serving
Calories
480
24% of a 2,000 kcal day
| Protein | 38 g |
| Carbohydrate | 42 g |
| Fat | 16 g |
| Fiber | 5 g |
| Sugar | 2 g |
| Sodium | 540 mg |
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