Sautéed Cod with Cherry Tomato and Red Pepper Ragout
Pan-seared cod fillets served with a vibrant ragout of cherry tomatoes and red bell peppers, embodying a colorful and flavorful dish. This mediterranean-inspired seafood (mediterranean) ready in about 25 minutes pairs 6 oz each cod fillets, divided olive oil, divided salt 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 pieces, 6 oz each cod fillets
- 3 tbsp, divided olive oil
- 1 1/2 tsp, divided salt
- 1 tsp, divided black pepper
- 3, minced garlic cloves
- 1 large, diced red bell pepper
- 1 1/2 cups, halved cherry tomatoes
- 1/4 cup, chopped fresh basil leaves
- 2 tbsp lemon juice
- 1/4 cup (optional) dry white wine
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. Heat 2 tbsp olive oil in a large skillet over medium-high heat and add the fillets. Sauté the cod for 4-5 minutes per side until golden and opaque in the center, then transfer to a warm plate.
- Step 2: In the same skillet, add 1 tbsp olive oil, 3 minced garlic cloves, and 1 large diced red bell pepper. Cook for 3-4 minutes until the pepper softens and the garlic is fragrant.
- Step 3: Add 1 1/2 cups halved cherry tomatoes, 1/4 cup chopped fresh basil leaves, 2 tbsp lemon juice, and 1/4 cup dry white wine (if using). Simmer for 5-6 minutes until the tomatoes break down slightly and the sauce thickens. Season with remaining 1/2 tsp salt and 1/2 tsp black pepper.
- Step 4: Spoon the tomato and red pepper ragout over the sautéed cod fillets and serve immediately with a lemon wedge on the side.
Frequently asked questions
How long does Sautéed Cod with Cherry Tomato and Red Pepper 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 Sautéed Cod with Cherry Tomato and Red Pepper 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 Sautéed Cod with Cherry Tomato and Red Pepper 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 Sautéed Cod with Cherry Tomato and Red Pepper 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 Sautéed Cod with Cherry Tomato and Red Pepper 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.
