Pan-Roasted Cod with Tomato Olive Relish

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

Tender pan-roasted cod fillets topped with a vibrant relish of cherry tomatoes, kalamata olives, and fresh herbs for a Mediterranean flair. This mediterranean-inspired seafood (mediterranean) ready in about 20 minutes pairs (6 oz each) cod fillets, divided salt, divided 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.

Prep: 10 min Cook: 10 min Serves 4 Mediterranean cuisine 290 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 4 cod fillets and season both sides evenly with 1 tsp salt and 2/3 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat until shimmering. Add cod fillets and cook for 4-5 minutes on the first side without moving until golden brown.
  3. Step 3: Carefully flip the cod fillets and cook for another 3-4 minutes until opaque and flaky inside; transfer to warm plates.
  4. Step 4: In a small bowl, combine 1 cup halved cherry tomatoes, 1/2 cup sliced kalamata olives, 1/4 cup finely diced red onion, 2 tbsp chopped fresh basil, 1 tbsp fresh lemon juice, and 1 tbsp olive oil with remaining 1/2 tsp salt and 1/3 tsp black pepper. Mix gently to combine.
  5. Step 5: Spoon the tomato and olive relish over the cod fillets immediately before serving.

Frequently asked questions

How long does Pan-Roasted Cod with Tomato Olive Relish 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 Tomato Olive Relish?

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 Olive Relish?

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 Olive Relish 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 Olive Relish?

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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