Pan-Seared Cod with Asparagus and Cherry Tomatoes
Perfectly seared cod fillets paired with tender asparagus and sweet cherry tomatoes, finished with a simple lemon-herb finish. This american-inspired seafood ready in about 27 minutes pairs cod fillets, olive oil, lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 (about 6 oz each) cod fillets
- 2 tbsp olive oil
- 1 tbsp lemon juice
- to taste salt
- to taste freshly ground black pepper
- 1 lb, trimmed asparagus
- 1 cup cherry tomatoes
- 1/4 cup, chopped fresh parsley
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Pat 4 cod fillets dry with paper towels and season with salt and pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the cod and cook for 4-5 minutes per side until golden and flaky.
- Step 2: Remove the cod from the skillet and set aside. Add the remaining 1 tbsp olive oil to the skillet, then add 1 lb asparagus and cook for 5-7 minutes until crisp-tender, stirring occasionally.
- Step 3: Add 1 cup cherry tomatoes and 1 tbsp lemon juice to the skillet, cooking for 2-3 minutes until the tomatoes start to soften.
- Step 4: Return the cod to the skillet and cook for 1 more minute to heat through. Sprinkle with 1/4 cup fresh parsley and serve immediately.
Frequently asked questions
How long does Pan-Seared Cod with Asparagus and Cherry Tomatoes take to make?
Total time is about 27 minutes (15 min prep + 12 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-Seared Cod with Asparagus and Cherry Tomatoes?
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-Seared Cod with Asparagus and Cherry Tomatoes?
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-Seared Cod with Asparagus and Cherry Tomatoes 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-Seared Cod with Asparagus and Cherry Tomatoes?
American 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.
What others are saying
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★★
My whole family loved this.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
