Wine Stories

Pan Fried Cod With Butter Beans and Swiss Chard (Paired With ONX Wines’ Mad Crush)

Published on January 14, 2026 by Jenny Freck

This recipe is for anyone who wants an easy, elevated dinner at home that pairs well with a fresh, fruit forward wine. If you’re wondering what to cook with cod, lemon, and greens, or what wine to pour alongside, this is a great place to start. It’s simple enough for a weeknight, but polished enough for a wine night at home.

Why ONX’s Mad Crush works with this dish

Pan fried cod is mild and delicate, so it pairs best with wines that add brightness without overpowering the fish. This dish also has:

  • Lemon for acidity and lift
  • Butter beans for creamy texture and richness
  • Swiss chard for a savory, earthy note
  • Garlic and olive oil for warmth and depth

ONX’s Mad Crush complements all of that because it has enough freshness to match the lemon and greens, plus enough fruit to balance the richness of the beans and butter.

What you will taste in this pairing

As you eat and sip, look for:

  • The lemon and bright acidity making the wine feel even fresher
  • The butter beans rounding out the mid palate and enhancing fruit notes
  • The savory greens pulling out more depth and structure

Ingredients (serves 2)

  • 2 cod fillets (about 6 oz each, skinless)
  • 2 tsp salt and pepper, divided
  • 3 tbsp olive oil, divided (1 tbsp + 2 tbsp)
  • 1 tbsp butter
  • 1 can butter beans (15 oz), drained and rinsed
  • 2 cloves garlic, minced
  • 1 bunch Swiss chard, stems removed and leaves chopped
  • Juice of 1/2 lemon
  • Lemon wedges for serving

How to make it (about 20 minutes)

  1. Pat cod dry and season both sides with salt and pepper.
  2. In a large skillet over medium heat, heat 1 tbsp olive oil. Add garlic and sauté about 30 seconds until fragrant.
  3. Add butter beans and cook 3 to 4 minutes, stirring occasionally, until heated through.
  4. Add Swiss chard and cook 2 to 3 minutes until wilted. Season lightly with salt and pepper. Squeeze in lemon juice. Keep warm.
  5. In a second skillet, heat 2 tbsp olive oil and 1 tbsp butter over medium high heat.
  6. Add cod and cook 3 to 4 minutes until golden. Flip and cook 2 to 3 minutes more, until it flakes easily with a fork.
  7. Plate the butter beans and chard, top with cod, and serve with lemon wedges.

Tips for the best results

  • For the best sear, make sure the cod is very dry before it hits the pan.
  • If the bean mixture feels thick, add a splash of water to loosen it into a light pan sauce.
  • If you like extra brightness, finish with an extra squeeze of lemon right before serving.

Serving and wine pairing tips

  • Serve ONX’s Mad Crush slightly chilled for a brighter, cleaner pairing.
  • Let the wine warm slightly in the glass if you want it to feel more fruit forward.

Quick FAQ

  • Can I prep this in advance?
    Yes. Make the butter beans and chard ahead, then rewarm while the cod cooks so the fish stays crisp.
  • What can I substitute for Swiss chard?
    Spinach or kale both work. Add spinach at the very end since it wilts quickly.
  • What side dish goes well with this?
    Crusty bread, roasted potatoes, or a simple green salad.