Pan-Seared Cod with Chorizo and Cherry Tomatoes

By AislePrompt Editorial · Published 2026-06-15 · Updated 2026-06-15

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A coastal Spanish-inspired dish combining flaky cod fillets with spicy chorizo and sweet cherry tomatoes, finished with fresh parsley. This Spanish-inspired seafood recipe, ready in about 25 minutes, pairs cod fillets, Spanish chorizo, cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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: 15 min Serves 4 Spanish cuisine 350 cal/serving

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Ingredients

4 pieces, about 6 oz each cod fillets
4 oz, sliced Spanish chorizo
2 cups, halved cherry tomatoes
3 tbsp extra virgin olive oil
2, thinly sliced garlic cloves
1/4 cup, chopped fresh flat-leaf parsley
1 tsp salt
1/2 tsp black pepper
for serving lemon wedges

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Instructions

Step 1: Pat dry 4 cod fillets and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp extra virgin olive oil in a large skillet over medium-high heat. Add cod fillets skin-side down and cook for 4-5 minutes until edges turn opaque and skin crisps. Flip and cook 2-3 minutes more until cooked through. Remove and keep warm.
Step 2: In the same skillet, add 1 tbsp olive oil and sauté 4 oz sliced Spanish chorizo over medium heat for 3 minutes until it releases its oil and starts to brown.
Step 3: Add 2 thinly sliced garlic cloves and 2 cups halved cherry tomatoes to the skillet with chorizo. Cook for 5 minutes, stirring occasionally, until tomatoes soften and release their juices, creating a vibrant sauce.
Step 4: Return cod fillets to the pan for 1 minute to warm through and allow flavors to meld. Sprinkle 1/4 cup chopped fresh flat-leaf parsley over the dish and serve immediately with lemon wedges.