Pan-Seared Cod with Tomato and Olive Ragù

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

Tender pan-seared cod fillets served with a vibrant regional Mediterranean tomato and olive ragù, highlighting the flavors of sun-ripened tomatoes and briny olives. This mediterranean-inspired seafood (mediterranean) ready in about 30 minutes pairs 6 oz each cod fillets, extra virgin olive oil, minced garlic cloves 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: 10 min Cook: 20 min Serves 4 Mediterranean cuisine 320 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

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. Heat 2 tbsp extra virgin olive oil in a large skillet over medium-high heat until shimmering.
  2. Step 2: Place the cod fillets skin-side down in the skillet and cook for 4-5 minutes until the edges are crispy and the fish is opaque halfway up. Flip and cook for an additional 2-3 minutes until cooked through, then transfer to a warm plate.
  3. Step 3: In the same skillet, add 1 tbsp extra virgin olive oil and sauté 3 minced garlic cloves and 1 finely chopped yellow onion over medium heat for 3-4 minutes until fragrant and translucent.
  4. Step 4: Add 2 cups halved cherry tomatoes, 1/2 cup sliced Kalamata olives, and 2 tbsp drained capers. Cook for 6-7 minutes, stirring occasionally, until the tomatoes break down and the sauce thickens slightly.
  5. Step 5: Stir in 1/4 cup chopped fresh basil and adjust seasoning with additional salt and pepper if needed. Spoon the ragù over the cod fillets and serve with lemon wedges for squeezing.

Frequently asked questions

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

Total time is about 30 minutes (10 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 Tomato and Olive Ragù?

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 Ragù?

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 Ragù 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 Ragù?

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