Cod comes to life in delicious fashion, cooked with a bit of paprika, shallots, tomato, and dill.

Prep Time 10 minutes; Cook time 10 minutes
Serves 4

  • 2 six-oz Alaskan cod fillets, cut in half to make 4 three-oz portions
  • 1 Tbsp smoked paprika (regular will do)
  • 1/2 tsp salt (ideally, smoked sea salt)
  • 1 tsp ground black pepper
  • 24 green onions, sliced into 4-inch pieces
  • 1 tsp organic extra virgin olive oil or macadamia nut oil
  • 16 cherry tomatoes, sliced
  • 1/4 cup fresh dill leaves (or 1/8 cup dried dill)
  • 3 cups cooked brown or black rice
  1. Mix paprika, smoked salt, and pepper.
  2. Evenly season Alaska cod fillets. Reserve.
  3. Over medium-high heat, heat a flat-bottomed skillet (preferably cast iron)
  4. Once hot, place onions in pan to slightly char-cook the outside. Remove and place onto four plates.
  5. Add seasoned cod to oiled skillet.
  6. Cook cod portions for 2 to 3 minutes on each side, and plate atop scallions.
  7. Finish plate with tomatoes, dill, and side of brown rice.