Pan-Seared Cod with Green Herb Salsa Verde

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

Tender pan-seared cod fillets topped with a vibrant, fresh green herb salsa verde that balances brightness and depth. This Mediterranean-inspired seafood recipe, ready in about 20 minutes, pairs cod fillets, olive oil, flat-leaf parsley 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
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Pat dry 4 cod fillets, season lightly with salt and black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add cod fillets skin side down and cook for 4-5 minutes until the skin is crisp and golden.
  2. Step 2: Flip the cod fillets gently and cook for an additional 3-4 minutes until the fish is opaque and flakes easily with a fork, then remove from heat and keep warm.
  3. Step 3: In a food processor, combine 1 cup packed flat-leaf parsley, 1/4 cup fresh mint leaves, 2 tbsp capers, 2 minced garlic cloves, 2 minced anchovy fillets, 2 tbsp freshly squeezed lemon juice, 1 tbsp olive oil, and 1/4 tsp red chili flakes. Pulse until finely chopped but still textured. Season with salt to taste.
  4. Step 4: Spoon the green herb salsa verde generously over the cooked cod fillets and serve immediately.

Frequently asked questions

How long does Pan-Seared Cod with Green Herb Salsa 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 Green Herb Salsa Verde?

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 Green Herb Salsa 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 Green Herb Salsa 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 Green Herb Salsa 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.

Related recipes