One Pan Blackened Cod and Creamy Garlic Risotto
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Unrated
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Prep Time
5 mins
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Cook Time
5 mins
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Total Time
30 mins
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Servings
4 people
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Course
Main Course, Lunch, Dinner
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Cuisine
American, International
One Pan Blackened Cod and Creamy Garlic Risotto
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This recipe for one pan blackened cod and creamy garlic risotto combines sweet and spicy seasoned cod fillets with creamy and comforting garlic risotto in just one skillet. This recipe is a hassle-free meal solution that’s perfect for any seafood lover. The warm and spicy seasoning on the cod perfectly contrasts the smooth and creamy risotto. One bite of this dish is simply irresistible.
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Ingredients
for the cod
- 4 cod fillets we love ButcherBox cod fillets!
- 1 tsp smoked paprika
- 1 tsp cumin
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp dried oregano
- salt and pepper to taste
- 3 tbsp maple syrup Lakanto Sugar Free Maple Syrup is a great SF option
- 1-2 tbsp olive oil
for the risotto
- 2 tbsp butter
- 3 garlic cloves minced
- 1 small red onion finely diced
- 1 cup aborio rice
- ½ cup white wine or chicken broth
- 3½ cups water you can use chicken or vegetable broth for additional flavor
- ½ cup grated Parmesan cheese plus extra for serving, optional
Instructions
- Mix the smoked paprika, cumin, onion powder, garlic powder, oregano, salt, pepper, and maple syrup together in a small mixing bowl to make a paste.
- Pat dry the cod fillets, then brush on both sides of the fish with the spice paste.
- Heat a non-stick skillet over high heat. Add the olive oil, then sear the blackened cod fillets in the skillet for about 3-4 minutes on each side until blackened and crispy. Transfer cod fillets to a covered dish and set aside.
- In the same skillet, melt the butter over medium-high heat. Add the minced garlic and diced onion until fragrant, about 30 seconds. Then add the arborio rice and stir until each grain is coated in butter.
- Slowly pour in the white wine and water; stirring constantly. Let it simmer uncovered until the liquid is almost absorbed; about 16-18 minutes.
- Once the risotto is finished, remove from heat and stir in grated parmesan cheese. Nestle the cod fillets into the creamy garlic risotto and sprinkle additional parmesan cheese over, if desired.
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