Sauteed Cod with Wild Garlic Mustard Greens and Orzo

Serves four

  • 4 Cod fillets, 5 oz. each or substitute any favorite fish
  • ¼ cup all-purpose flour
  • ¼ cup cornstarch
  • 2 tbsp. vegetable oil
  • 2 tbsp. extra virgin olive oil
  • ½ cup red onions, sliced thinly
  • Garlic cloves, sliced thinly
  • 4 cups garlic mustard greens - leaves only, loosely packed-can sub spinach
  • 1¼ cup cooked orzo pasta
  •  Salt and black pepper to taste

Preheat oven to 400ºF.

Combine the flour and cornstarch. Season to taste with salt and pepper.

Heat a sauteé pan on medium-high heat. Lightly coat both sides of each fish fillet with the flour mixture, shaking off the excess.

Add the vegetable oil to the pan and add fish fillets.

Cook for about two minutes on each side or until a light golden. Remove fish to a sheet pan. Place fish in the oven for about 5-8 minutes.

The fish should flake when done, or read 145ºF when measured at the thickest point with a thermometer. While fish is in the oven, prepare the greens.

Remove the oil from the pan and replace with the olive oil.

Cook the onions over medium-high heat for about three minutes, or until lightly golden at edges.

Add garlic. Cook for 30 seconds. Add the greens and toss well to wilt. When just softened, add the orzo pasta and heat through. Season to taste with salt and black pepper. Serve the fish on a bed of the greens. Enjoy!

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