Skillet Cod, Clams, and Corn with Parsley

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This elegant pan-fried cod with clams and sweetcorn is a vibrant, heart-healthy dish that brings the fresh flavours of the coast to your kitchen. By searing the cod until golden and steaming the clams in a splash of dry white wine, you create a sophisticated yet simple meal that celebrates high-quality seafood. The natural sweetness of the corn kernels provides a lovely crunch against the tender white fish, while a touch of butter adds a glossy finish to the light pan sauce.

Perfect for a nutritious midweek dinner or a relaxed weekend lunch, this recipe is packed with lean protein and essential minerals. Serve it immediately with plenty of fresh parsley and lemon wedges to cut through the richness. It is best enjoyed with a side of steamed seasonal greens or some crusty sourdough bread to soak up the delicious savoury juices left in the pan.

Ingredients for Skillet Cod, Clams, and Corn with Parsley

575g skinless cod fillet, cut into 4 pieces, patted dry
Koshersalt, nymalen peppar
80ml plain flour
60 ml extra jungfruolivolja, delad
1 large shallot, finely chopped
80 ml torrt vitt vin
12 littleneck clams, scrubbed
2 medium ears of corn, kernels cut from cobs (230 to 275g )
3 matskedar osaltat smör, skuret i bitar
1/4 cup chopped parsley
Citronskivor (för servering)

How to make Skillet Cod, Clams, and Corn with Parsley

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.

Heat 2 tablespoons 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.

Turn heat back up to medium, pour remaining 2 tablespoons 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.

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.

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