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

Preparing the Wild Rice Pilaf
In a saucepan over medium heat, melt 2 tablespoons butter or olive oil. Add 1 small finely diced onion, 1 medium finely diced carrot, and 1 medium finely diced celery stalk, cooking for about 4–5 minutes until softened. Stir in 2 cloves minced garlic and cook for about 30 seconds until fragrant. Add ½ teaspoon dried thyme, ½ teaspoon salt (adjust to taste), and ½ teaspoon black pepper, mixing well. Stir in 1 cup wild rice blend and toast lightly for 1–2 minutes. Pour in 2½ cups chicken or vegetable broth, bring to a boil, then reduce the heat to low, cover, and simmer for about 40–45 minutes until the rice is tender and the liquid is absorbed. Stir in 2 tablespoons chopped fresh parsley (optional) and keep warm.

Preparing the Cod
Pat 2 large cod filets (7–8 oz each) dry with paper towels. Season both sides with ¾ teaspoon salt, ½ teaspoon black pepper, ½ teaspoon garlic powder, and ½ teaspoon paprika.

Cooking the Cod
Heat 1½ tablespoons olive oil and 1½ tablespoons butter in a skillet over medium heat. Once hot, add the cod and cook for about 3–4 minutes per side, until the fish is golden and flakes easily with a fork. During the last minute of cooking, squeeze juice from ½ lemon over the fish.

Serving
Serve the cod over the warm wild rice pilaf. Garnish with 2 tablespoons chopped fresh parsley and serve with the remaining ½ lemon cut into wedges on the side for extra brightness.