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

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

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.

Prep: 15 min Cook: 20 min Serves 4 Southern cuisine 320 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Pan-Seared Cod with Savannah-Style Tomato and Okra Ragout take to make?

Total time is about 35 minutes (15 min prep + 20 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 Savannah-Style Tomato and Okra Ragout?

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 Savannah-Style Tomato and Okra Ragout?

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 Savannah-Style Tomato and Okra Ragout 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 Savannah-Style Tomato and Okra Ragout?

Southern 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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