Pan-Seared Cod with Tomato and Olive Ragout

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Delicate cod fillets pan-seared to a golden crust, served with a warm ragout of tomatoes, olives, and capers bursting with Mediterranean flavor. This mediterranean-inspired seafood (mediterranean) ready in about 25 minutes pairs (6 oz each) cod fillets, halved cherry tomatoes, pitted and sliced kalamata olives 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: 15 min Serves 4 Mediterranean cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat dry 4 cod fillets (6 oz each) and season both sides with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: Heat 2 tbsp extra virgin olive oil in a large non-stick skillet over medium-high heat. Add the cod fillets skin-side down and cook for 4-5 minutes until the edges turn opaque and the skin is golden and crisp.
  3. Step 3: Carefully flip the cod fillets and cook for an additional 3-4 minutes until cooked through and flaky. Remove cod from skillet and keep warm.
  4. Step 4: In the same skillet, add 1 tbsp olive oil and then 3 minced garlic cloves, sautéing for 30 seconds until fragrant.
  5. Step 5: Add 1 1/2 cups halved cherry tomatoes, 1/2 cup sliced kalamata olives, and 2 tbsp rinsed capers. Cook for 4 minutes, stirring occasionally, until tomatoes soften.
  6. Step 6: Pour in 1/4 cup dry white wine, scraping up any browned bits, and simmer for 3 minutes until the sauce reduces slightly.
  7. Step 7: Stir in 1/4 cup chopped fresh basil and adjust seasoning if needed.
  8. Step 8: Plate the cod fillets and spoon the tomato-olive ragout over the top. Serve immediately with lemon wedges on the side.

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Frequently asked questions

How long does Pan-Seared Cod with Tomato and Olive Ragout take to make?

Total time is about 25 minutes (10 min prep + 15 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 Tomato and Olive Ragout?

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 Tomato and Olive 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 Tomato and Olive 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 Tomato and Olive Ragout?

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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