Pan-Seared Cod with Tomato and Olive Salsa
Delicate cod fillets pan-seared to a golden crust, topped with a bright salsa of fresh tomatoes, olives, and herbs for a light Mediterranean-inspired meal. This Spanish-inspired seafood recipe, ready in about 20 minutes, pairs cod fillets, olive oil, cherry tomatoes 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.
Ingredients
- 4 (6 oz each) cod fillets
- 3 tbsp olive oil
- 1 cup halved cherry tomatoes
- 1/2 cup pitted and sliced kalamata olives
- 1/4 cup finely chopped red onion
- 2 tbsp chopped fresh parsley
- 2 tbsp lemon juice
- 1 tsp salt
- 1/2 tsp black pepper
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Pat dry 4 cod fillets and season both sides with 1 tsp salt and 1/2 tsp black pepper.
- Step 2: Heat 2 tbsp 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 are crispy and the fish is opaque halfway up.
- Step 3: Flip the fillets and cook for an additional 3-4 minutes until cooked through and golden.
- Step 4: While cod cooks, in a small bowl, mix 1 cup halved cherry tomatoes, 1/2 cup sliced kalamata olives, 1/4 cup finely chopped red onion, 2 tbsp chopped fresh parsley, 2 tbsp lemon juice, and 1 tbsp olive oil.
- Step 5: Spoon the tomato and olive salsa over the hot cod fillets immediately before serving.
Frequently asked questions
How long does Pan-Seared Cod with Tomato and Olive Salsa 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 Tomato and Olive Salsa?
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 Tomato and Olive Salsa?
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 Salsa 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 Salsa?
Spanish 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.
