Best 4 Pan Seared Cod Broccoli And Mushrooms With Creamy Alfredo Sauce Recipes
Pan-seared cod, broccoli, and mushrooms smothered in a creamy Alfredo sauce make for a delightful and elegant meal that is surprisingly easy to prepare. The delicate flavor of the cod pairs perfectly with the tender-crisp broccoli and earthy mushrooms, while the Alfredo sauce adds a rich and creamy element that ties all the flavors together. This dish is a great option for a weeknight meal or a special occasion dinner. It's also a great way to get your kids to eat their vegetables!
In addition to the main recipe, the article also includes recipes for a homemade Alfredo sauce, roasted broccoli, and sautéed mushrooms. These recipes are all easy to follow and can be prepared in under 30 minutes. So whether you're looking for a quick and easy weeknight meal or a more elaborate dinner party dish, this article has you covered.
PAN-SEARED COD, BROCCOLI, AND MUSHROOMS WITH CREAMY ALFREDO SAUCE
This impressive cod and veggie dinner is on the table in less than 30 minutes. Fresh and elegant, it's suitable for company yet fast enough for a week night dinner. And it's gluten free!
Provided by Classico
Categories Classico® Pasta Sauce
Time 40m
Yield 4
Number Of Ingredients 21
Steps:
- Combine cornstarch, paprika, kosher salt, white pepper, and cayenne (if using) in a plate. Pat fish dry with paper towels. Coat fish on all sides with the seasoning mix.
- Heat butter and oil in a 12-inch skillet over medium heat. Add minced garlic and cook until garlic is fragrant but not brown, about 30 seconds. Add quartered mushrooms and a pinch of salt; cook until mushrooms are lightly browned, about 3 minutes. Remove mushrooms from skillet. If pan is dry, add a tablespoon of additional olive oil.
- Increase heat to medium high. Gently place fish into skillet in a single layer. Sear until a crust forms on the bottom, about 5 minutes. Turn the fish and sear the other side for about 4 minutes. Remove fish from pan.
- Reduce heat to medium low. Return the mushrooms to the skillet along with the chopped green onions; stir. Pour in the Classico Creamy Alfredo Sauce and heat for 4 minutes but do not bring to a boil. Place the fish into the sauce. Reduce heat to low to keep warm.
- In a separate lidded skillet, heat 1 tablespoon olive oil over medium heat. Add minced garlic and cook for about 30 seconds. Place broccoli in the pan and season with a large pinch of kosher salt and white sugar. Add water, cover; steam over medium heat until broccoli is bright green and stalks are tender, about 8 to 10 minutes.
- Arrange broccoli along the rim of a platter in a circle with the crowns facing out. Carefully place fish in the middle. Squeeze two wedges of lemon over fish and broccoli. Pour sauce and mushrooms over the fish. Garnish with toasted pecans.
- Serve with additional lemon wedges if desired.
Nutrition Facts : Calories 480.3 calories, Carbohydrate 28 g, Cholesterol 137.2 mg, Fat 29.9 g, Fiber 7.2 g, Protein 31.1 g, SaturatedFat 12.1 g, Sodium 1220.7 mg, Sugar 6.4 g
PAN-SEARED COD, BROCCOLI, AND MUSHROOMS WITH CREAMY ALFREDO SAUCE
This impressive cod and veggie dinner is on the table in less than 30 minutes. Fresh and elegant, it's suitable for company yet fast enough for a week night dinner. And it's gluten free!
Provided by Classico
Categories Classico® Pasta Sauce
Time 40m
Yield 4
Number Of Ingredients 21
Steps:
- Combine cornstarch, paprika, kosher salt, white pepper, and cayenne (if using) in a plate. Pat fish dry with paper towels. Coat fish on all sides with the seasoning mix.
- Heat butter and oil in a 12-inch skillet over medium heat. Add minced garlic and cook until garlic is fragrant but not brown, about 30 seconds. Add quartered mushrooms and a pinch of salt; cook until mushrooms are lightly browned, about 3 minutes. Remove mushrooms from skillet. If pan is dry, add a tablespoon of additional olive oil.
- Increase heat to medium high. Gently place fish into skillet in a single layer. Sear until a crust forms on the bottom, about 5 minutes. Turn the fish and sear the other side for about 4 minutes. Remove fish from pan.
- Reduce heat to medium low. Return the mushrooms to the skillet along with the chopped green onions; stir. Pour in the Classico Creamy Alfredo Sauce and heat for 4 minutes but do not bring to a boil. Place the fish into the sauce. Reduce heat to low to keep warm.
- In a separate lidded skillet, heat 1 tablespoon olive oil over medium heat. Add minced garlic and cook for about 30 seconds. Place broccoli in the pan and season with a large pinch of kosher salt and white sugar. Add water, cover; steam over medium heat until broccoli is bright green and stalks are tender, about 8 to 10 minutes.
- Arrange broccoli along the rim of a platter in a circle with the crowns facing out. Carefully place fish in the middle. Squeeze two wedges of lemon over fish and broccoli. Pour sauce and mushrooms over the fish. Garnish with toasted pecans.
- Serve with additional lemon wedges if desired.
Nutrition Facts : Calories 480.3 calories, Carbohydrate 28 g, Cholesterol 137.2 mg, Fat 29.9 g, Fiber 7.2 g, Protein 31.1 g, SaturatedFat 12.1 g, Sodium 1220.7 mg, Sugar 6.4 g
PAN-SEARED COD, BROCCOLI, AND MUSHROOMS WITH CREAMY ALFREDO SAUCE
This impressive cod and veggie dinner is on the table in less than 30 minutes. Fresh and elegant, it's suitable for company yet fast enough for a week night dinner. And it's gluten free!
Provided by Classico
Categories Classico® Pasta Sauce
Time 40m
Yield 4
Number Of Ingredients 21
Steps:
- Combine cornstarch, paprika, kosher salt, white pepper, and cayenne (if using) in a plate. Pat fish dry with paper towels. Coat fish on all sides with the seasoning mix.
- Heat butter and oil in a 12-inch skillet over medium heat. Add minced garlic and cook until garlic is fragrant but not brown, about 30 seconds. Add quartered mushrooms and a pinch of salt; cook until mushrooms are lightly browned, about 3 minutes. Remove mushrooms from skillet. If pan is dry, add a tablespoon of additional olive oil.
- Increase heat to medium high. Gently place fish into skillet in a single layer. Sear until a crust forms on the bottom, about 5 minutes. Turn the fish and sear the other side for about 4 minutes. Remove fish from pan.
- Reduce heat to medium low. Return the mushrooms to the skillet along with the chopped green onions; stir. Pour in the Classico Creamy Alfredo Sauce and heat for 4 minutes but do not bring to a boil. Place the fish into the sauce. Reduce heat to low to keep warm.
- In a separate lidded skillet, heat 1 tablespoon olive oil over medium heat. Add minced garlic and cook for about 30 seconds. Place broccoli in the pan and season with a large pinch of kosher salt and white sugar. Add water, cover; steam over medium heat until broccoli is bright green and stalks are tender, about 8 to 10 minutes.
- Arrange broccoli along the rim of a platter in a circle with the crowns facing out. Carefully place fish in the middle. Squeeze two wedges of lemon over fish and broccoli. Pour sauce and mushrooms over the fish. Garnish with toasted pecans.
- Serve with additional lemon wedges if desired.
Nutrition Facts : Calories 480.3 calories, Carbohydrate 28 g, Cholesterol 137.2 mg, Fat 29.9 g, Fiber 7.2 g, Protein 31.1 g, SaturatedFat 12.1 g, Sodium 1220.7 mg, Sugar 6.4 g
PAN-SEARED COD, BROCCOLI, AND MUSHROOMS WITH CREAMY ALFREDO SAUCE
This impressive cod and veggie dinner is on the table in less than 30 minutes. Fresh and elegant, it's suitable for company yet fast enough for a week night dinner. And it's gluten free!
Provided by Classico
Categories Classico® Pasta Sauce
Time 40m
Yield 4
Number Of Ingredients 21
Steps:
- Combine cornstarch, paprika, kosher salt, white pepper, and cayenne (if using) in a plate. Pat fish dry with paper towels. Coat fish on all sides with the seasoning mix.
- Heat butter and oil in a 12-inch skillet over medium heat. Add minced garlic and cook until garlic is fragrant but not brown, about 30 seconds. Add quartered mushrooms and a pinch of salt; cook until mushrooms are lightly browned, about 3 minutes. Remove mushrooms from skillet. If pan is dry, add a tablespoon of additional olive oil.
- Increase heat to medium high. Gently place fish into skillet in a single layer. Sear until a crust forms on the bottom, about 5 minutes. Turn the fish and sear the other side for about 4 minutes. Remove fish from pan.
- Reduce heat to medium low. Return the mushrooms to the skillet along with the chopped green onions; stir. Pour in the Classico Creamy Alfredo Sauce and heat for 4 minutes but do not bring to a boil. Place the fish into the sauce. Reduce heat to low to keep warm.
- In a separate lidded skillet, heat 1 tablespoon olive oil over medium heat. Add minced garlic and cook for about 30 seconds. Place broccoli in the pan and season with a large pinch of kosher salt and white sugar. Add water, cover; steam over medium heat until broccoli is bright green and stalks are tender, about 8 to 10 minutes.
- Arrange broccoli along the rim of a platter in a circle with the crowns facing out. Carefully place fish in the middle. Squeeze two wedges of lemon over fish and broccoli. Pour sauce and mushrooms over the fish. Garnish with toasted pecans.
- Serve with additional lemon wedges if desired.
Nutrition Facts : Calories 480.3 calories, Carbohydrate 28 g, Cholesterol 137.2 mg, Fat 29.9 g, Fiber 7.2 g, Protein 31.1 g, SaturatedFat 12.1 g, Sodium 1220.7 mg, Sugar 6.4 g
Tips:
- Choose the freshest cod you can find. Look for fillets that are firm and white, with no brown spots or discoloration.
- Pat the cod fillets dry before cooking. This will help them to sear evenly.
- Season the cod fillets with salt and pepper, or your favorite fish seasoning, before cooking.
- Sear the cod fillets in a hot skillet with a little bit of oil. Cook them for 3-4 minutes per side, or until they are cooked through.
- While the cod is cooking, prepare the broccoli and mushrooms. Cut the broccoli into florets and slice the mushrooms.
- Add the broccoli and mushrooms to the skillet with the cod. Cook them for 5-7 minutes, or until the vegetables are tender.
- Make the Alfredo sauce. In a separate saucepan, melt the butter and whisk in the flour. Gradually whisk in the milk and cream. Bring the sauce to a simmer and cook for 5-7 minutes, or until it has thickened.
- Add the Alfredo sauce to the skillet with the cod, broccoli, and mushrooms. Stir to combine.
- Serve the dish immediately, garnished with fresh parsley or chives.
Conclusion:
This pan-seared cod with broccoli and mushrooms in creamy Alfredo sauce is a quick and easy weeknight meal that is sure to please the whole family. The cod is cooked to perfection and the broccoli and mushrooms are tender and flavorful. The Alfredo sauce is rich and creamy, and it ties all of the ingredients together perfectly. This dish is also a great way to get your kids to eat their vegetables!
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