Sautéed Cod with Tomato and Olive Ragout

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

Delicate cod fillets pan-seared and topped with a vibrant Whole30-friendly tomato and olive ragout bursting with Mediterranean flavors. This mediterranean-inspired whole30 (gluten free, dairy free) ready in about 25 minutes pairs (6 oz each), skin removed 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 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: 15 min Serves 4 Mediterranean cuisine 320 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Pat dry 4 skinless cod fillets (6 oz each) and season both sides with 1/2 tsp sea salt and 1/4 tsp black pepper. Heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat. Add cod fillets and cook for 4-5 minutes per side until opaque and easily flakes with a fork. Remove cod and keep warm.
  2. Step 2: In the same skillet, add 1 tbsp olive oil, 1 minced medium shallot, and 3 minced garlic cloves. Sauté for 2 minutes until fragrant and translucent.
  3. Step 3: Add 1 1/2 cups halved cherry tomatoes, 1/2 cup pitted and sliced kalamata olives, 1/2 tsp sea salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes (if using). Cook for 5-7 minutes until tomatoes soften and juices form a sauce.
  4. Step 4: Stir in 1/4 cup chopped fresh basil leaves and cook for 1 more minute. Spoon the warm tomato and olive ragout over the cod fillets and serve immediately.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Sautéed 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 Sautéed 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 halved cherry tomatoes from drying out.

Can I substitute ingredients in Sautéed 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 Sautéed 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.

Is Sautéed Cod with Tomato and Olive Ragout gluten free?

Yes — this recipe is tagged gluten free, dairy free, paleo, whole30 based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

Related recipes