Skillet Cod, Clams, And Corn With Parsley Recipe

Name: Skillet Cod, Clams, And Corn With Parsley
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 lb. skinless cod fillet, cut into 4 pieces, patted dry; Kosher salt, freshly ground pepper; 1/3 cup all-purpose flour; 4 Tbsp. extra-virgin olive oil, divided; 1 large shallot, finely chopped; 1/3 cup dry white wine; 12 littleneck clams, scrubbed; 2 medium ears of corn, kernels cut from cobs (1-11/4 cups); 3 Tbsp. unsalted butter, cut into pieces; 1/4 cup chopped parsley; Lemon wedges (for serving)

Servings: persons

1 1/4 lb. skinless cod fillet, cut into 4 pieces, patted dry
Kosher salt, freshly ground pepper
1/3 cup all-purpose flour
4 Tbsp. extra-virgin olive oil, divided
1 large shallot, finely chopped
1/3 cup dry white wine
12 littleneck clams, scrubbed
2 medium ears of corn, kernels cut from cobs (1-11/4 cups)
3 Tbsp. unsalted butter, cut into pieces
1/4 cup chopped parsley
Lemon wedges (for serving)

1
Season cod all over with salt and pepper. Sprinkle flour over a large plate and, working one at a time, press side of fillet where skin used to be into flour to thoroughly coat. Tap off excess and set on a platter, flour side up.
2
Heat 2 Tbsp. oil in a large nonstick skillet with a tight-fitting lid over medium. Cook cod, floured side down, shaking skillet occasionally to prevent sticking, until flesh is opaque and starting to flake around the sides and underside is golden brown, 5-7 minutes. Carefully turn cod over and reduce heat to low. Cook until cooked all the way through (flesh should be completely opaque), about 2 minutes (thinner pieces may go more quickly). Place on platter, golden side up; take care not to break up the delicate fillets.
3
Turn heat back up to medium, pour remaining 2 Tbsp. oil into skillet, and cook shallot, stirring often, until tender and golden, about 2 minutes. Add wine; cook until almost completely evaporated, about 1 minute. Add clams and cover skillet. Cook until clams open, about 5 minutes (some clams might take a few minutes longer). Uncover skillet and transfer clams, discarding any that didn't open, to platter with cod.
4
Reduce heat to low and add corn and butter to skillet. Cook, stirring, until butter is melted, sauce is thick and glossy, and corn is tender, about 3 minutes. Spoon corn mixture over fish and clams. Top with parsley; squeeze lemon wedges over.

284

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/4 lb. skinless cod fillet, cut into 4 pieces, patted dry, Kosher salt, freshly ground pepper, 1/3 cup all-purpose flour, 4 Tbsp. extra-virgin olive oil, divided, and more.

Yes, Skillet Cod, Clams, And Corn With Parsley falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Skillet Cod, Clams, And Corn With Parsley

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions