Pan Seared Cod with Spring Vegetables
Ingredients
- 1⁄4 cup olive oil
- 4 (8-oz.) skinless cod fillets, pin bones removed
- Kosher salt and freshly ground black pepper, to taste
- 2 tbsp. unsalted butter
- 1 tsp. minced rosemary
- 1 tsp. minced thyme
- 2 cloves garlic, minced
- 1 bunch rainbow chard, stems minced, leaves roughly chopped
- 1⁄2 cup fresh or frozen peas
- 1⁄2 head bibb lettuce, roughly chopped
- 2 tbsp. chive batons
- Grated lemon zest, for garnish
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