Pan-Seared Cod with Fig-Lemon Glaze and Artichokes

Cod fillets, frozen artichoke hearts and garlic, simmered. 25 min, serves 2.

⏱ 25 min · easy · 🍽 serves 2

Ingredients

• 2 cod fillets, about 6 oz each, skin removed
• Salt and black pepper, to taste
• 3 tablespoons olive oil, divided
• 1 cup jarred or frozen artichoke hearts, drained and quartered
• 2 cloves garlic, thinly sliced
• 4 dried figs, stemmed and quartered
• 1 lemon, zested and juiced
• 1 tablespoon honey
• 1/4 cup dry white wine or vegetable broth
• 1 sprig fresh thyme (or 1/4 teaspoon dried)
• 2 tablespoons flat-leaf parsley, chopped, for finishing

Steps

1. Pat the cod dry and season both sides with salt and pepper. Let it sit at room temperature while you start the glaze.
2. In a small saucepan over medium heat, warm 1 tablespoon olive oil. Add the garlic and thyme, cook 30 seconds until fragrant, then add the figs, lemon juice, lemon zest, honey, and wine. Simmer 6-8 minutes, mashing the figs a bit with a spoon, until syrupy and glossy. Take off the heat.
3. Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium-high. Add the artichokes cut-side down and cook 4-5 minutes until golden at the edges, seasoning with a pinch of salt. Move them to a plate and tent loosely to keep warm.
4. Add the remaining tablespoon of oil to the same skillet. Lay the cod in and don't move it for 3-4 minutes, until a golden crust forms underneath. Flip carefully and cook 2-3 minutes more until the flesh is opaque and flakes easily, an internal 130F on a thermometer if you check.
5. Return the artichokes to the skillet just to warm through for the last minute.
6. Plate the cod and artichokes, spoon the fig-lemon glaze generously over the top, and scatter with parsley.