Pan-Roasted Cod with Tomato and Olive Ragout
Delicate cod fillets pan-roasted and topped with a vibrant ragout of tomatoes, olives, and capers. This mediterranean-inspired seafood (mediterranean) ready in about 25 minutes pairs (6 oz each) cod fillets, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 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.
Ingredients
- 4 (6 oz each) cod fillets
- 1 tsp salt
- 1/2 tsp black pepper
- 3 tbsp olive oil
- 1 small, diced yellow onion
- 3, minced garlic cloves
- 2 cups, halved cherry tomatoes
- 1/2 cup, pitted and sliced kalamata olives
- 2 tbsp, drained capers
- 1/4 cup, chopped fresh basil
- 1 tsp lemon zest
Instructions
- Step 1: Pat dry 4 cod fillets and season with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add cod skin-side down and cook for 4-5 minutes until edges are crispy, then carefully flip and cook 3 more minutes until opaque.
- Step 2: Remove cod and keep warm. In the same skillet, add 1 tbsp olive oil, then sauté 1 small diced yellow onion and 3 minced garlic cloves over medium heat for 3-4 minutes until softened and fragrant.
- Step 3: Add 2 cups halved cherry tomatoes, 1/2 cup sliced kalamata olives, and 2 tbsp drained capers. Cook for 5 minutes until tomatoes soften and juices release.
- Step 4: Stir in 1/4 cup chopped fresh basil and 1 tsp lemon zest, then spoon the ragout over the cod fillets before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Roasted Cod with Tomato and Olive Ragout take to make?
Total time is about 25 minutes (10 min prep + 15 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 Tomato and Olive Ragout?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (6 oz each) cod fillets from drying out.
Can I substitute ingredients in Pan-Roasted Cod with Tomato and Olive Ragout?
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 Tomato and Olive Ragout 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 Tomato and Olive Ragout?
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.
