Pan-Seared Cod with Canary Island Mojo Verde

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

Flaky cod fillets pan-seared and served with a vibrant, herbaceous mojo verde sauce inspired by the Canary Islands. This mediterranean-inspired seafood ready in about 20 minutes pairs 6 oz each cod fillets, extra virgin olive oil, minced garlic cloves 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, about 6 oz each, and season both sides with 1/2 tsp sea salt and 1/2 tsp freshly ground black pepper.
  2. Step 2: Heat 2 tbsp extra virgin olive oil in a large nonstick skillet over medium-high heat until shimmering. Add the cod fillets and cook for 4 minutes on each side until the flesh is opaque and flakes easily.
  3. Step 3: While the fish cooks, combine 3 minced garlic cloves, 1 cup packed fresh cilantro leaves, 1/2 cup packed fresh parsley leaves, 1 small chopped green bell pepper, 2 tbsp sherry vinegar, 1/2 tsp ground cumin, 1/2 tsp sea salt, and 2 tbsp water in a blender or food processor. Pulse until a smooth, bright green sauce forms.
  4. Step 4: Remove the cod from the skillet and rest on a warm plate. Drizzle the mojo verde sauce over the fillets and serve immediately.

Frequently asked questions

How long does Pan-Seared Cod with Canary Island Mojo 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-Seared Cod with Canary Island Mojo Verde?

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-Seared Cod with Canary Island Mojo 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-Seared Cod with Canary Island Mojo 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-Seared Cod with Canary Island Mojo 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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