Pan-Roasted Cod with Citrus and Herb Salsa Verde

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Delicate cod fillets pan-roasted and topped with a vibrant salsa verde made from fresh herbs and zesty citrus. This Mediterranean-inspired seafood recipe, ready in about 20 minutes, pairs cod fillets, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 10 min Serves 4 Mediterranean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 4 cod fillets (6 oz each) and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large non-stick skillet over medium-high heat.
  2. Step 2: Add cod fillets skin-side down and cook for 4-5 minutes without moving until the edges are crispy and golden. Flip gently and cook for another 3 minutes until fish is opaque and flakes easily.
  3. Step 3: Meanwhile, combine 1/2 cup chopped flat-leaf parsley, 1/4 cup chopped fresh cilantro, 2 tbsp chopped fresh chives, 2 tbsp rinsed capers, 1 tsp lemon zest, 1 tsp orange zest, 1 tbsp lemon juice, 1 tbsp orange juice, 2 tbsp olive oil, 1/2 tsp salt, and 1/2 tsp black pepper in a small bowl to make the salsa verde.
  4. Step 4: Spoon the citrus and herb salsa over the cooked cod immediately before serving to add brightness and herbaceous flavor.

Frequently asked questions

How long does Pan-Roasted Cod with Citrus and Herb Salsa Verde take to make?

Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Roasted Cod with Citrus and Herb Salsa Verde?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Pan-Roasted Cod with Citrus and Herb Salsa Verde?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Roasted Cod with Citrus and Herb Salsa Verde for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Roasted Cod with Citrus and Herb Salsa Verde?

Mediterranean seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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