Lemon Garlic Pasta and Herb Cod
WITH WILD COD BUTTER & HERB
This Lemon Garlic Cod recipe only requires a few staples, but they come together for a flavor-packed meal that can easily be doubled or tripled for a crowd.
As soon as you taste this light, buttery pasta served with our delicate, wild herbed cod, you’ll want to add this quick and easy Lemon Garlic Cod recipe to your regular weeknight menu rotation. Simply mince and sauté a clove of garlic, juice a single lemon, and rough chop some parsley while the fish and pasta cook. In less than 30 minutes, you’ll be enjoying a restaurant-quality pasta dish that took minimal effort to prepare.
COOK FISH: Cook Morey’s Wild Cod Butter & Herb according to package directions of your choice (we used the baking method).
COOK PASTA: While fish is cooking, bring a large pot of salty water to a boil. Add pasta and cook al dente. Reserve 1/2 cup pasta water before draining. Return to pot until ready to use.
MAKE PASTA SAUCE: While fish and pasta are cooking, place a large sauté pan over medium-low heat. Add butter and olive oil. Stir in garlic and red pepper flakes.
Cook, stirring until fragrant, about 1 minute. Add the juice and zest of the lemon and stir to combine. Add 1/4 cup of the reserved pasta water and parsley. Stir to combine.
Salt and pepper to taste. Add chopped parsley and stir to combine. Salt and pepper to taste. Reserve 1 heaping tablespoon of sauce to drizzle over fish.
FINISH DISH: Add drained pasta to the remaining sauce and toss to combine. Add the remaining pasta water if the pasta appears too dry.
TO SERVE: Divide pasta between two bowls. Top each with a piece of the cooked cod. Spoon reserved sauce over cod and garnish with parsley leaves.
PRO TIP: Eat your greens by adding 1 heaping cup of arugula to the sauce when you add the pasta.
- 6 Morey’s Wild Cod Butter & Herb fillets
- 1/2 pound thin spaghetti
- 3 Tbsp. butter
- 1 Tbsp. olive oil
- 1 clove garlic, minced
- ¼ tsp. red pepper flake
- Zest and juice of 1 lemon
- 1/3 cup chopped flat leaf parsley, plus leaves for garnish
- Kosher salt
- Coarsely ground black pepper
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