10-Minute One Pan Seafood in Pesto Sauce
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
4
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Calories
463 kcal
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Course
Main Course
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Cuisine
American
10-Minute One Pan Seafood in Pesto Sauce
Description
10-Minute One Pan Seafood in Pesto Sauce features cod fillets lightly seasoned and cooked along with pre-cooked shrimp in a skillet scented with gently sautéed garlic. The addition of high-quality pesto sauce coats the seafood and infuses a deep basil and pine nut flavor. Artichoke quarters and kalamata olives introduce subtle briny and tangy notes enhancing the dish's complexity.
Cooking over medium heat preserves the cod's delicate texture while warming the shrimp through without overcooking. Lemon juice is added to lift the flavors with a bright, acidic contrast. Using cooked shrimp speeds preparation and helps maintain textural balance with the tender cod.
This dish can be served alongside pasta, rice, polenta, or vegetables, making it versatile for different meal occasions. The finishing garnish of fresh lemon slices and optional chopped parsley adds visual appeal and freshness.
Leftovers can be refrigerated up to 3 days or frozen up to 3 months; however, pesto may separate slightly upon reheating. To prevent garlic from browning and becoming bitter, it’s cooked briefly then removed before adding seafood.
Ingredients
- 2 tablespoons olive oil
- 2 garlic minced, cloves
- 1 pound cod fillet thawed and pat dry, fresh
- 12 oz Shrimp thawed and pat dry, peeled and tail-off, large, cooked
- ½ tablespoon salt
- ½ tablespoon black pepper ground
- lemon fresh juice of 1 large
- ¾ cup pesto sauce store-bought
- 1 can Artichoke drained, 14 oz, quartered
- 6-8 kalamata olives
- 4 lices lemon
- parsley optional, chopped
Instructions
- Heat olive oil over medium heat in a large no-stick skillet. Cook minced garlic for about 60 seconds, stirring occasionally. Do not let brown! Remove cooked garlic from the pan with a slotted spoon and reserve.
- Season the cod fillets and shrimp with salt and pepper. Reserve shrimp.
- Add cod fillets to the skillet and let cook still over medium heat for about 4 minutes. Pour lemon juice over cod fillets, add the seasoned shrimp, and pesto sauce; let cook for about 2-3 minutes.
- Add the artichoke and olives, and let cook for about 1 minute. Garnish with slices of lemon on top. Serve while still hot with a sprinkle of chopped parsley if desired. Enjoy!
Notes
- Pair this seafood dish with pasta, creamy polenta, rice, mashed potatoes, quinoa, or roasted vegetables for a complete meal.
- Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months; pesto sauce may separate when reheated.
- Do not overcook the garlic; cook it briefly and remove from pan to avoid bitterness before adding seafood.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 463 kcal
% Daily Value*
| Calories | 463kcal | 23% |
| Carbohydrates | 12g | 4% |
| Protein | 42g | 84% |
| Fat | 27g | 42% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 267mg | 89% |
| Sodium | 2179mg | 91% |
| Potassium | 778mg | 17% |
| Fiber | 5g | 20% |
| Sugar | 2g | 4% |
| Vitamin A | 1006IU | 20% |
| Vitamin C | 16mg | 18% |
| Calcium | 252mg | 25% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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