Pan-Roasted Cod Loin with White Beans and Kale

Thick cod loin seared on one side and finished in the oven, served over garlicky white beans and kale. Scaled for 1 lb of cod loin from Svenfish.

Why cod loin

The loin is the thick center of the fillet, the same thickness end to end. That means it takes a hard sear on one side without the thin end drying out, and the whole piece finishes at the same time.

Ingredients

• 1 lb cod loin, cut into 2 portions
• Kosher salt and black pepper
• 2 tbsp neutral oil
• 3 tbsp olive oil
• 3 garlic cloves, thinly sliced
• Pinch of red pepper flakes
• 1 bunch lacinato kale, stems removed, leaves torn
• 1 can (15 oz) cannellini beans, drained and rinsed
• ½ cup chicken or vegetable stock
• 1 lemon

Instructions

1. Heat the oven to 400°F. Salt the cod all over and let it sit while you start the beans.
2. Warm the olive oil in a pot over medium heat. Add the garlic and pepper flakes and cook until the garlic is pale gold, about 2 minutes. Add the kale and a pinch of salt and stir until it wilts.
3. Add the beans and stock and simmer for 5 minutes, until the liquid has thickened slightly. Squeeze in half the lemon and keep warm.
4. Pat the cod dry. Heat the neutral oil in the skillet over medium-high until it shimmers. Lay the cod in and sear without moving it for 4 minutes, until the underside is golden.
5. Flip the cod and move the skillet to the oven for 5 to 7 minutes, until the center just turns opaque and flakes when pressed.
6. Spoon the beans and kale into shallow bowls, set the cod on top golden-side up and finish with black pepper and a squeeze of lemon.

Pro tips

• Fifteen minutes of salt before cooking firms the flesh, so the flakes come out big and clean.
• If the cod sticks when you try to flip it, give it another 30 seconds. It lets go once it has browned.
• Haddock works the same way. Take a minute off the oven time.

Order fresh cod loin for home delivery across Massachusetts, or pick it up at our Acton store.