Bedded Smoked Cod and Calamari

Elevate your seafood repertoire with this stunning Bedded Smoked Cod and Calamari dish, a perfect harmony of smoky, citrusy, and buttery flavors that radiate elegance and simplicity. Delicately spiced smoked cod fillets rest atop a bed of golden zucchini rounds and sautéed cherry tomatoes, while tender calamari rings add a touch of coastal decadence. A luscious white wine and garlic reduction ties the dish together, with notes of fresh lemon zest and fragrant parsley for the perfect finishing touch. Ideal for a dinner for two, this recipe balances vibrant Mediterranean ingredients with restaurant-worthy finesse. Serve this masterpiece drizzled with the pan sauce, alongside a crisp white wine, for an unforgettable meal that’s as beautiful as it is delicious.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 2

Ingredients

• 2 pieces smoked cod fillets
• 200 grams calamari (rings and tentacles)
• 3 tablespoons olive oil
• 2 tablespoons butter
• 2 pieces garlic cloves (minced)
• 1 piece lemon (zested and juiced)
• 100 milliliters white wine
• 1 medium-sized zucchini (sliced into thin rounds)
• 200 grams cherry tomatoes (halved)
• 50 grams baby spinach
• 2 tablespoons fresh parsley (chopped)
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon smoked paprika

Directions

Step 1

Pat the smoked cod fillets dry with paper towels and set them aside.

Step 2

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the zucchini slices and cook for 3-4 minutes, flipping once, until lightly browned. Remove the slices and set aside.

Step 3

In the same skillet, add another tablespoon of olive oil. Sauté the cherry tomatoes for 2-3 minutes until they begin to soften. Add the baby spinach and cook for an additional 1-2 minutes until wilted. Remove the vegetables from the skillet and keep them warm.

Step 4

Melt the butter in the skillet over medium heat. Add the minced garlic and cook for 30 seconds, stirring to ensure it doesn’t burn.

Step 5

Add the calamari to the skillet. Sauté for 2-3 minutes until they are just cooked through and slightly golden. Remove the calamari and set aside.

Step 6

Deglaze the skillet by adding the white wine and lemon juice. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. Let the mixture simmer for 1-2 minutes to reduce slightly.

Step 7

Sprinkle the cod fillets with salt, pepper, and smoked paprika. Place them in the skillet with the reduced wine mixture. Cover the skillet and cook the cod on medium-low heat for 6-8 minutes, or until the fish flakes easily with a fork.

Step 8

Return the calamari to the skillet to warm through for an additional minute. Sprinkle the lemon zest and chopped parsley over the seafood.

Step 9

To assemble, layer the cooked zucchini slices on individual serving plates as a bed. Add the sautéed vegetables on top, followed by the smoked cod. Arrange the calamari around the cod as a garnish.

Step 10

Drizzle the remaining pan sauce over the assembled dish and serve immediately.

Nutrition Facts

Serving size	1104.1 grams (1104.1g)

Amount per serving	% Daily Value*
Calories	1220

Total Fat 61.20g	78%
Saturated Fat 10.60g	53%
Polyunsaturated Fat 4.00g
Cholesterol 621mg	207%
Sodium 5147mg	224%
Total Carbohydrate 34.20g	12%
Dietary Fiber 6.50g	23%
Total Sugars 10.50g
Protein 110.20g	220%

Vitamin D 600IU	3000%
Calcium 238mg	18%
Iron 7mg	37%
Potassium 2679mg	57%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.8%

Protein: 39.1%

Carbs: 12.1%