This elegant Cod Risotto is made with seared black cod with creamy lemon risotto and fresh gremolata. An easy, restaurant-worthy dinner for date night or special occasions.
One of our new favorites! This is some of the best risotto we've had.
This Cod Risotto is one of those meals that feels effortlessly elegant. Buttery, flaky black cod is served over creamy Meyer lemon risotto, then finished with a bright, herbaceous gremolata that ties everything together beautifully. It’s simple enough to make at home, yet special enough for birthdays, anniversaries, holidays, or an unforgettable date night.
While I love using rich, silky black cod here, regular cod, halibut, sea bass, or even salmon or scallops are all delicious options. The fish is quickly pan-seared until golden, then nestled over the creamy risotto and finished with fresh gremolata for a dish that’s vibrant, balanced, and restaurant-worthy.
Why you’ll love this Cod Risotto recipe!
Elegant, restaurant-worthy dish at home! Creamy Meyer lemon risotto, rich and flaky black cod, and vibrant gremolata create an elegant meal worthy of any special occasion. The flavors are fresh, bright, and balanced!
Easily adaptable. Feel free to swap the cod for halibut, sea bass, or scallops, or skip the fish and add veggies like peas or asparagus for a vegetarian version.
Simple ingredients. A handful of simple, seasonal ingredients come together to create a surprisingly sophisticated meal. You’ll need Meyer lemons, herbs, Arborio rice, fish, and staples you likely already have on hand!
Cod Risotto Ingredients
- Black cod: Also known as sablefish, black cod has a rich, buttery texture. Use skin-on filets, cut into 4-inch pieces for 4 servings. The skin gives it a nice crispiness, but if skin isn’t your thing, simply buy it without. You can easily swap with regular cod, salmon, halibut, scallops, or sea bass.
- Salt and black pepper: A simple seasoning that lets the delicate flavor of the fish and the bright citrus shine.
- Olive oil: Use a good-quality extra virgin olive oil for searing the fish.
- Garnish: Optional Microgreens and extra Meyer lemon zest.
Risotto
- Arborio rice: Essential for classic risotto. Its high starch content creates a deliciously creamy texture. Carnaroli rice is another great option if you can find it.
- Meyer lemons: Sweeter and less acidic than regular lemons. You’ll need both the zest and juice. Zest the lemons before juicing them - it makes things easier, trust me! If Meyer lemons are unavailable, substitute regular lemons and add a small pinch of sugar to soften the acidity.
- Butter or olive oil: Use unsalted butter for a richer, silkier risotto, or olive oil for a lighter dish. Both work beautifully!
- White onion: Finely diced onion melts into the risotto as it cooks, adding sweetness and savory depth.
- Fresh thyme leaves: Adds subtle earthy notes.
- White wine: Use a dry white wine like Sauvignon Blanc or Pinot Grigio for brightness and complexity.
- Hot water or broth: For cooking the rice. I like to use veggie broth or chicken stock for a little extra flavor and depth.
- Parmesan (optional): Freshly grated Parmesan adds savory depth and extra creaminess. Leave it out for a lighter finish or for a dairy-free option.
Gremolata (the herby green sauce)
- Fresh Italian parsley: The base of the gremolata. Adds fresh herbal flavor that elevates the entire dish.
- Meyer lemon: You’ll use lemon zest and juice in the gremolata, too, for sweet, citrusy flavor.
- Olive oil: Use high-quality olive oil for rich, earthy flavor.
- Garlic clove: Fresh garlic gives gremolata its signature bold, aromatic flavor.
How to Make Cod Risotto
1. Start the risotto. Start by heating up the water or broth in a medium saucepan. Sauté onions, thyme, and a pinch of salt in butter in a separate medium pot or Dutch oven over medium heat for 5-7 minutes. Add rice and stir for about 4 minutes using a wood spoon. Add wine, reduce heat, and stir until it cooks off (about 5 minutes).
2. Cook the risotto. Use a 3/4-cup measuring cup or ladle to transfer hot water or broth, one scoop at a time, to the risotto. Stir until absorbed, then add the next cupful. You’ll use about 4 cups total. Stir frequently, until the liquid is absorbed and the rice is tender. The whole process should take about 20 minutes over medium-low heat.
3. Season the risotto. Season the risotto with salt, black pepper, and Meyer lemon zest and juice. Start with a little, then add more, adjusting to taste. I like it super lemony, but it’s up to you!
4. Keep warm. Cover the pot of risotto with a lid and set aside. Add a little more hot water or broth to loosen it up if needed. Stir in the Parmesan cheese right before serving.
5. Make the Gremolata. Add all of the gremolata ingredients to a small bowl and stir.
6. Sear the cod. Bring a heavy bottom skillet to medium-high heat and add 2 tablespoons of olive oil. Pat the fillets dry and season both sides with salt and pepper. Place skin-side down in the skillet and sear. After about 2 minutes, shake the skillet to loosen the fish, reduce heat to medium, and continue searing for 5 minutes, or until the skin is crisp. Flip the fish, reduce heat to medium-low, and cook for a couple minutes more.
7. Serve. Top each serving of risotto with seared fish, skin-side up (prevents soggy skin). Spoon gremolata over top and garnish with microgreens and Meyer lemon zest.
Chef’s Tips
- Save on prep time. Make the gremolata a day or two ahead of time. The fish only takes a few minutes, but it’s the risotto that takes about 40 minutes to make. With good planning, this recipe can come together quickly with the gremolata already on hand and the ingredients measured and prepped.
- Make the risotto in an Instant Pot. Use our Instant Pot Risotto as a guide. Keep in mind, the liquid ratios are slightly different. Generally speaking, you’ll need half the amount of liquid. This is our no-fuss method for cooking risotto, which really comes in hand on busy weeknights.
- Use hot broth. Keeping the broth warm helps the risotto cook evenly. Maintain a steady simmer while cooking the risotto.
- Pat the fish completely dry. Removing excess moisture is the secret to golden, crispy skin.
- Don’t force the flip. If the fish sticks to the pan, give it another minute. It will naturally release once it’s properly seared.
- Maintain crispness. If going for crispy skin, make sure to serve it skin side up, so it doesn’t get soggy in the risotto.
Serving Suggestions
Serve Black Cod Risotto with blanched spring peas, simple roasted asparagus, hazelnut green beans, or a side of 15-minute broccoli. Garnish with micro-greens for a fresh, healthy looking plate.
Storage & Reheating
Store leftover risotto and cod separately in airtight containers in the refrigerator for up to 2 days. Or freeze for 3 months.
Risotto thickens as it chills, so reheat gently over medium-low heat with a splash of warm broth or water, stirring until creamy again. Reheat the fish separately in a skillet over medium-low heat or in a 300F oven until warmed through.
Gremolata can be refrigerated in a sealed jar for up to 3 days and stirred just before serving.
If you enjoyed this Black Cod Risotto, then you might enjoy our Miso Black Cod, Mediterranean Baked Cod, or One-Pan Coconut Cod with Bok Choy!
More Risotto recipes you may like
After you try this Cod Risotto recipe, let us know how it turns out in the comments below. Your review will help other readers, too! Sign up here to join our community and receive our latest recipes and weekly newsletter! xoxo Sylvia
Seared Cod with Lemon Risotto
- Prep Time: 20 mins
- Cook Time: 40 mins
- Total Time: 1 hour
- Yield: 4 1x
- Category: fish, Main
- Method: stovetop
- Cuisine: Mediterranean
- Diet: Gluten Free
Description
Creamy Meyer lemon risotto, buttery seared cod, and bright gremolata-this is the kind of dinner that turns an ordinary evening into something special.
Ingredients
Risotto
- 2 tablespoons butter or olive oil
- 1 cup white onion, finely diced
- 1 tablespoon fresh thyme leaves
- 1 cups aborio rice
- 1/2 cup white wine
- 4– 5 cups hot water or veggie broth or chicken stock
- salt and pepper to taste
- 1–2 meyer lemons, juice and zest
- 1/2 cup parmesan (optional, but tasty)
Gremolata: (can be made ahead and refrigerated)
- 1/2 cup chopped Italian parsley
- 1 meyer lemon- zest and 1 1/2 Tablespoon lemon juice
- 1/3 cup olive oil, plus 1 tablespoon
- 1 garlic clove- finely minced
- generous pinch salt
Fish
- 1 pound filet of Black Cod (or halibut, scallops, or seabass) skin on (optional) cut into 4 pieces
- salt
- pepper
- olive oil
- Garnish with micro greens, meyer lemon zest
Instructions
- Make the risotto: In a medium heavy bottom pot, melt butter over medium heat. Add onions, thyme and generous pinch salt, and saute until tender about 5-7 minutes. Add rice and saute 4 minutes, stirring often, using a wood spoon. Add wine, reduce heat to medium low and stir until fully absorbed about 5 minutes.
- Add 3/4 cup hot water (or broth) and stir until absorbed, and continue adding the remaining water, a 3/4 cup at a time (about 4 cups total) stirring every few minutes, until the liquid is absorbed and the rice is al dente, about 20 minutes over medium low heat.
- Season: Season with salt, pepper, the meyer lemon zest and juice ( adding a little at a time, tasting as you go).  I like this pretty lemony- up to you.
- Cover: Cover and set aside until ready to serve (loosen with a little more broth or hot water) and stir in the parmesan-right before serving.
- Make the Gremolata: At the same time make the Gremolata by placing all ingredients in a small bowl and stir to combine.
- Cook the fish: In a heavy bottom skillet heat a couple tablespoons of olive oil over medium high heat. Blot fish dry, and salt and pepper both sides.
- Place skin side down in the skillet first and sear. After a couple minutes give the skillet a shake to loosen the fish. Turn heat to medium, and continue searing the skin side for about 5 minutes, until skin is nice and crisp.Turn the fish over, turn heat down to med-low and cook for just a couple minutes.
- Assemble: Divide risotto among plates, top with seared fish, skin side up (to prevent soggy skin)Â Spoon the gremolata on and around the fish and top with microgreens and meyer lemon zest.
- Serve: Serve with roasted asparagus, 15-minute broccoli or hazelnut green beans or blanched sugar peas.
Notes
Feel free to cook risotto in the instant pot- see The Easiest Instant Pot Risotto Recipe
Nutrition
- Serving Size: Black Cod with 1 1/8 cup Risotto and 1 Tablespoon Gremolata
- Calories: 486
- Sugar: 2.2 g
- Sodium: 804.2 mg
- Fat: 27.7 g
- Saturated Fat: 5.4 g
- Carbohydrates: 43.2 g
- Fiber: 1.6 g
- Protein: 12.7 g
- Cholesterol: 20.2 mg
So tasty
Glad you enjoyed Ryan!
Husband: “OMG! One of the top 10 things you’ve ever made!”
This recipe was beyond. Fancy-pants restaurant worthy. Fish (black cod) cooked perfectly. Slid off the skin 1/2 way through so crisped the skin on both sides. Loved the lemon and zest on everything, which I feel tied it all together. I’d roast the asparagus for less time next time but they turned out buttery and flavorful.
If this is any reflection of the rest of your recipes, Sylvia, I may need to make them all! Glad I found you. Other recipes I found for black cod were either Asian or Mediterranean inspired, lots of powerful flavors or marinated for days, but this in it’s simplicity really let the fabulous fish come through.
Yay! So happy you gave this a try!
I’m not very well versed in fish but I want to make this for a dinner party for 10 people. What whole or large filleted fish can I use instead of individual pieces?
Hi Jackie! I would pick an oily fish fillet – like a 2 fillets of salmon, sea bass or black cod. These “oily fish” are much harder to overcook. You’ll need about 4 ounces per person. 40 ounces. Whole fish is easiest baked on a sheet pan (350-375 F) coat liberally with olive oil salt, pepper, bake until thickest part of the filet reaches 125-130F, then broil for a couple minutes for color. đŸ™‚
Loved this dish! Made it with halibut and cut back slightly on the lemon. The gremolata was a perfect addition!
Great to hear Maureen!
One of our new favorites! This is some of the best risotto we’ve had. Planning to make some of your other risotto dishes.
Thanks Carole!
I had a similar scallop risotto (w/o gremolata) at a local organic Italian restaurant last night. Even wi/o the gremolata, the flavor totally bowled me, over so I googled for a similar recipe and found yours. I am SO thrilled you shared your recipe, and plan to make it tomorrow night with sea bass (assuming I can find meyer lemons someplace, otherwise I’ll have to sub with regular lemons). Thank you!
Regular lemons would work fine here! Let us know how this turns out for you!
I used a little less of the lemon juice as another poster recommended. The taste was fabulous! Will definitely be making it again soon. Thanks again.
Thanks Dena!
We made this dish last night for dinner. Unfortunately, we were unable to find any Meyer lemons, but other than that we followed the recipe including using Black Cod (Sablefish) which we think is delicious. The gremolata made a very tasty and easy addition. We started our meal with a tomato basil salad with balsamic vinegar.
Sounds lovely!
THIS.WAS.FANTASTIC!!!!!! We used halibut instead of black cod and it was delicious. We paired it with a salad (arugula, toasted pumpkin seeds, seared cherry tomatoes) with your lemon leek dressing. It was delicious.
Thanks Laura!
Delicious. Next time i will reduce the amount of lemon juice I add to the rice as my family felt it was overpowering.
Thanks Mel, quick question, did you use regular lemon or Meyer Lemon? Thanks, I’m curious because Meyer Lemons are typically less acidic.
Another total keeper! You continue to make my husband think I’m a kitchen genius. And I always appreciate that you include what to serve each recipe with to make it a full meal, so I don’t have to do any guess work. Adding this one I to heavy rotation. Thank you so much!
Being a novice cook, I was delighted at how well this turned out for me! I will definitely make this again and I’m looking forward to trying more of your recipes.
yay! That makes me so happy!
Wow, this was simply delicious! I scored my sea bass skin and sprinkled some Hawaiian Lava Sea Salt into the slits, which really helped the skin crisp beautifully. I also loved the lemon risotto, and thought it complemented the fish really well. I did, however, think the gremolata of parsley and EVOO was a little overpowering for my tastes. In the future, I would probably omit the gremolata, and maybe add some fresh dill to the risotto after it has finished cooking. Thanks for the awesome recipe, I will definitely be making it again!
Looks delicious! Love your presentation! Going to try making this for my family this week! đŸ™‚
yay! let me know what you think Sam.
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