By Grocery List Plus Editorial Staff | Published on June 12, 2026
Serves 2
566 cal · 22 min
Seared Cod over Wilted Butter Lettuce and Cilantro Oil
Recipe GLPRc4c1eb770d40c2
Pan-seared white cod fillet served atop a bed of delicate wilted butter lettuce, finished with a vibrant cilantro-infused oil. This simple yet elegant dish celebrates fresh, clean flavors with no added carbohydrates or unnecessary ingredients.
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Ingredients
2 tablespoons fresh cilantro, chopped
1/2 cup olive oil
6 ounces cod or other white fish fillet
1 bunch butter lettuce, washed and separated into leaves
Salt to taste
Black pepper to taste
Directions
Place the chopped cilantro in a small bowl and pour the olive oil over it. Stir gently to combine and set the cilantro oil aside while you prepare the rest of the dish.
Pat the cod fillet dry with paper towels and season both sides generously with salt and pepper.
Heat a skillet over medium-high heat until it is very hot, about 2 minutes. Add 2 tablespoons of the cilantro oil to the pan.
Once the oil is shimmering, carefully place the cod fillet skin-side up in the skillet. Sear without moving for 4 to 5 minutes until the bottom develops a golden crust.
Flip the fillet and cook for another 3 to 4 minutes until the fish reaches an internal temperature of 145°F and flakes easily with a fork.
While the fish cooks, arrange the butter lettuce leaves in a pile on a warm plate or divide between two plates.
Drizzle the remaining cilantro oil over the lettuce leaves and gently toss to lightly coat and wilt them slightly.
Place the seared cod fillet on top of the wilted lettuce and drizzle any remaining cilantro oil around the plate. Serve immediately.
Comments
The recipe leans on fresh seafood and produce that are reliably available at Charlotte chains—Harris Teeter and Food Lion both stock fresh cod year-round, and butter lettuce is a standard salad green everywhere. The ingredient list is short and inexpensive; fresh cod runs $12–16 per pound, so two four-ounce fillets cost about $3–4, plus another $2 for lettuce and cilantro, landing this around $2.50–3 per serving. The stated 22 minutes is honest for searing and wilting, though mincing cilantro and making an oil adds a few minutes of prep that a busy weeknight cook should know about. The dish is unfussy and quiet in the pan once the fish hits heat, but it is a same-night plate—leftover wilted lettuce and cold fish do not reheat well, so this is best eaten fresh.
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