Bedded Smoked Cod and Calamari
Elevate your seafood repertoire with this stunning Bedded Smoked Cod and Calamari dish, a perfect harmony of smoky, citrusy, and buttery flavors that radiate elegance and simplicity. Delicately spiced smoked cod fillets rest atop a bed of golden zucchini rounds and sautéed cherry tomatoes, while tender calamari rings add a touch of coastal decadence. A luscious white wine and garlic reduction ties the dish together, with notes of fresh lemon zest and fragrant parsley for the perfect finishing touch. Ideal for a dinner for two, this recipe balances vibrant Mediterranean ingredients with restaurant-worthy finesse. Serve this masterpiece drizzled with the pan sauce, alongside a crisp white wine, for an unforgettable meal that’s as beautiful as it is delicious.
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Recipe Information
Ingredients
- 2 pieces smoked cod fillets
- 200 grams calamari (rings and tentacles)
- 3 tablespoons olive oil
- 2 tablespoons butter
- 2 pieces garlic cloves (minced)
- 1 piece lemon (zested and juiced)
- 100 milliliters white wine
- 1 medium-sized zucchini (sliced into thin rounds)
- 200 grams cherry tomatoes (halved)
- 50 grams baby spinach
- 2 tablespoons fresh parsley (chopped)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon smoked paprika
Instructions
Pat the smoked cod fillets dry with paper towels and set them aside.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the zucchini slices and cook for 3-4 minutes, flipping once, until lightly browned. Remove the slices and set aside.
In the same skillet, add another tablespoon of olive oil. Sauté the cherry tomatoes for 2-3 minutes until they begin to soften. Add the baby spinach and cook for an additional 1-2 minutes until wilted. Remove the vegetables from the skillet and keep them warm.
Melt the butter in the skillet over medium heat. Add the minced garlic and cook for 30 seconds, stirring to ensure it doesn’t burn.
Add the calamari to the skillet. Sauté for 2-3 minutes until they are just cooked through and slightly golden. Remove the calamari and set aside.
Deglaze the skillet by adding the white wine and lemon juice. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. Let the mixture simmer for 1-2 minutes to reduce slightly.
Sprinkle the cod fillets with salt, pepper, and smoked paprika. Place them in the skillet with the reduced wine mixture. Cover the skillet and cook the cod on medium-low heat for 6-8 minutes, or until the fish flakes easily with a fork.
Return the calamari to the skillet to warm through for an additional minute. Sprinkle the lemon zest and chopped parsley over the seafood.
To assemble, layer the cooked zucchini slices on individual serving plates as a bed. Add the sautéed vegetables on top, followed by the smoked cod. Arrange the calamari around the cod as a garnish.
Drizzle the remaining pan sauce over the assembled dish and serve immediately.
Nutrition Facts
Calories |
706 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.3 g | 53% | |
| Saturated Fat | 12.3 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 341 mg | 114% | |
| Sodium | 2443 mg | 106% | |
| Total Carbohydrate | 19.5 g | 7% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 5.6 g | ||
| Protein | 55.2 g | 110% | |
| Vitamin D | 7.7 mcg | 38% | |
| Calcium | 126 mg | 10% | |
| Iron | 3.3 mg | 19% | |
| Potassium | 1293 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
