Pan-Seared Cod with Savannah-Style Tomato and Okra Ragout

By AislePrompt Editorial · Published 2026-06-25 · Updated 2026-06-25

Delicate pan-seared cod fillets nestled in a vibrant tomato and okra ragout inspired by the coastal flavors of Savannah, Georgia. This Southern-inspired seafood recipe, ready in about 35 minutes, pairs cod fillets, olive oil, okra for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 pieces, 6 oz each cod fillets
• 3 tbsp olive oil
• 1 cup, sliced into 1/2-inch rounds okra
• 3 medium, diced roma tomatoes
• 1 small, finely chopped yellow onion
• 3 cloves, minced garlic cloves
• 1 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1 tbsp fresh thyme leaves
• 1/2 cup chicken broth
• 2 tbsp, freshly squeezed lemon juice
• to taste salt
• to taste black pepper
• 2 tbsp, chopped for garnish fresh parsley

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Instructions

1. Step 1: Pat dry 4 cod fillets (6 oz each) and season both sides with salt and black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat and sear the cod for 3-4 minutes per side until golden and opaque in the center, then remove and keep warm.
2. Step 2: In the same skillet, add 1 tbsp olive oil, then sauté 1 small finely chopped yellow onion and 3 minced garlic cloves over medium heat for 3 minutes until fragrant and translucent.
3. Step 3: Add 1 cup sliced okra, 3 diced roma tomatoes, 1 tsp smoked paprika, 1/4 tsp cayenne pepper, and 1 tbsp fresh thyme leaves; cook for 5 minutes until the vegetables soften and the aroma intensifies.
4. Step 4: Pour in 1/2 cup chicken broth and simmer the ragout for 7 minutes until the sauce thickens slightly and the okra is tender but not mushy.
5. Step 5: Stir in 2 tbsp freshly squeezed lemon juice, adjust seasoning with salt and black pepper, then spoon the ragout onto plates and top with the seared cod fillets.
6. Step 6: Garnish with 2 tbsp chopped fresh parsley before serving for a bright, herbaceous finish.