One-Skillet Pan Seared Cod with Blistered Tomatoes
This one-skillet cod recipe is fresh, flavorful, and comes together in under 30 minutes. Tender, flaky cod is seared and paired with juicy, blistered cherry tomatoes in a garlicky olive oil sauce—simple, elegant, and perfect for busy weeknights.
Servings: 4
Ingredients
For the Tomato Basil Sauce:
- 2 tablespoons olive oil
- 2½ cups cherry tomatoes left whole
- ¼ teaspoon crushed red pepper flakes optional
- 3 large garlic cloves thinly sliced
- ¼ cup chicken stock vegetable, or seafood stock (plus ¼ cup extra if you want a saucier finish)
- 2 tablespoons fresh lemon juice
- ½ teaspoon lemon zest
- ½ teaspoon salt or to taste
- 1 teaspoon granulated sugar
- ¼ teaspoon freshly ground black pepper or to taste
- ¼ cup fresh basil finely chopped
For the Cod:
- 2 tablespoons olive oil
- 1½ pounds fresh cod cut into 4 fillets
- Salt and black pepper to taste
Instructions
For the Blistered Tomato Basil Sauce:
- In a large sauté pan or skillet over medium heat, heat the olive oil.
- Add the whole cherry tomatoes and let them cook undisturbed for 2–3 minutes, until they begin to blister on the bottom.
- Stir the tomatoes and continue cooking for another 5–6 minutes, until they soften and some begin to burst.
- Add the sliced garlic and crushed red pepper flakes, and cook for 1–2 more minutes, stirring frequently until fragrant. (Don’t let the garlic brown.)
- Pour in the stock and bring the mixture to a gentle simmer.
- Stir in the lemon juice, lemon zest, salt, sugar, and black pepper. Cook for another 2 minutes, then taste and adjust seasoning if needed. Add the basil. Transfer the sauce to a bowl and set aside.
For the Cod:
- Heat the olive oil in the same skillet over medium heat.
- Pat the cod fillets dry with paper towels and season both sides with salt and pepper.
- Sear for 3–4 minutes, until golden brown.
- Flip gently and cook for another 3–4 minutes, or until cooked through and flaky.
- Pour the sauce back into the skillet over the cod. Let everything warm through for 1 minute, then remove from heat.
- Serve hot, spooning the sauce generously over each fillet.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over low heat.
Nutrition
Calories: 277kcal | Carbohydrates: 8g | Protein: 32g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 74mg | Sodium: 420mg | Potassium: 1006mg | Fiber: 1g | Sugar: 4g | Vitamin A: 844IU | Vitamin C: 33mg | Calcium: 52mg | Iron: 2mg