Pan-Seared Lemon-Butter Cod with Wild Rice Pilaf

Tender, lemon-butter seared cod served over a savory wild rice pilaf with sautéed vegetables and herbs for a light, hearty, and comforting one-pan style meal.

This comforting, wholesome dish pairs flaky, golden-seared cod finished with rich butter and fresh lemon juice alongside a hearty wild rice pilaf simmered with aromatic vegetables, garlic, and herbs. The nutty, tender rice provides a savory base that complements the light, delicate fish, while bright parsley and citrus add freshness for a balanced, satisfying meal that feels both rustic and elegant.

Servings

2

Prep Time

10-15 minutes

Cook Time

40-45 minutes

Total Time

50-60 minutes

For the Wild Rice Pilaf
2 tbsp butter or olive oil
1 small onion, finely diced
1 medium carrot, finely diced
1 medium celery stalk, finely diced
2 cloves garlic, minced
½ tsp dried thyme
½ tsp salt (adjust to taste)
½ tsp black pepper
1 cup wild rice blend
2 ½ cups chicken or vegetable broth
2 tbsp chopped fresh parsley (optional)

For the Cod
2 large cod filets (7–8 oz each)
¾ tsp salt
½ tsp black pepper
½ tsp garlic powder
½ tsp paprika
1 ½ tbsp olive oil
1 ½ tbsp butter
1 lemon (½ for squeezing, ½ cut into wedges)
2 tbsp chopped fresh parsley, for garnish

Preparation

  • Finely dice the onion, carrot, and celery into small, even pieces.
  • Mince the garlic and chop the fresh parsley.
  • Rinse the wild rice blend under cool water and drain well.
  • Pat the cod filets completely dry with paper towels for better browning.
  • Season both sides of the cod with salt, pepper, garlic powder, and paprika.
  • Cut the lemon in half, leaving one half for squeezing and the other cut into wedges for serving.

Cooking

  • Heat butter or olive oil in a saucepan over medium heat.
  • Add onion, carrot, and celery and sauté until softened and fragrant.
  • Stir in garlic, thyme, salt, and pepper and cook briefly.
  • Add the wild rice and toast lightly for a minute or two.
  • Pour in broth, bring to a boil, then cover and reduce to low.
  • Simmer gently until the rice is tender and the liquid is absorbed, then fluff with a fork and keep warm.
  • Meanwhile, heat olive oil in a large skillet over medium-high heat.
  • Place cod filets in the pan and sear without moving until a golden crust forms.
  • Flip carefully and cook until the fish is flaky and just cooked through.
  • Reduce heat, add butter, and spoon the melted butter over the fish for extra richness.
  • Squeeze fresh lemon juice over the cod just before removing from the pan.

Serving

  • Spoon the warm wild rice pilaf onto plates.
  • Place the lemon butter cod alongside or on top.
  • Garnish with chopped parsley and serve with lemon wedges for squeezing.
  • Serve immediately while hot and flaky.