Perfect for a summer dinner.
This Pan Seared Cod with Jammy Tomatoes pairs golden, flaky cod with burst cherry tomatoes, Castelvetrano olives, shallots, garlic, and fresh basil. It comes together on the stovetop for an easy dinner that feels very elevated.
Ingredients
Cod fillets are lightly coated in flour and pan seared until golden, then paired with a jammy tomato topping made with cherry tomatoes, shallot, garlic, white wine, and Castelvetrano olives.
Cod Ingredients
- cod filets
- all purpose flour
- olive oil
- unsalted butter
- kosher salt – I use Diamond Crystal in all my recipes
- black pepper
Jammy Tomato Topping Ingredients
- olive oil
- shallot – milder than an onion
- garlic – fresh and minced!
- cherry tomatoes – look for cherry instead of grape, they are so much sweeter!
- kosher salt
- black pepper
- crushed red pepper flakes
- white wine
- castelvetrano olives
- basil – mixed in at the end, optional but delicious
How to Make Pan Seared Cod with Jammy Tomatoes
Make the Tomato Topping: Sauté the shallot and garlic, then add the cherry tomatoes and seasonings. Cook until the tomatoes are blistered, soft, and jammy.
Finish the Tomato Topping: Add the white wine and Castelvetrano olives and let it gently cook while you prepare the fish.
Prepare the Cod: Pat the cod dry, season it, and lightly dust it with flour.
Pan Sear the Cod: Cook until golden on the first side, then flip and add butter.
Finish and Serve: Stir fresh basil into the tomatoes and spoon the warm topping over the pan seared cod.
What to Serve with Pan Seared Cod with Jammy Tomatoes
While this dish is great with just the fish and jammy cherry tomatoes, I do love to serve it over couscous, rice or a small pasta like orzo or ditalini. A side of lemony parm potatoes would be great too & extra filling!
You could also go super light with a crisp green salad, garlic bread, or a simple vegetable side like green beans or broccolini.
How to Make Pan Seared Cod with Jammy Tomatoes Ahead of Time
The jammy tomato topping can be prepared ahead and gently reheated before serving. I would pan sear the cod just before serving.
Equipment I Use to Make Pan Seared Cod with Jammy Tomatoes
- Stainless Steel Frying Pan – Perfect for whipping up the jammy tomato topping and cooking the fish!
- Microplane – so helpful for grating garlic!
Frequently Asked Questions
Can I use another type of fish?
Yes. Another firm white fish such as halibut or sea bass would work. Cooking times will always vary based on thickness.
Why do we coat the cod in flour before searing?
The light flour coating creates a thin golden crust without creating a heavy breading.
How do I know when cod is done?
The cod should be opaque, flake easily with a fork, and reach an internal temperature of 145°F.
Pan Seared Cod with Jammy Tomatoes
- Total Time: 35 minutes
- Yield: 3 servings 1x
Ingredients
For the Cod
- 1½ lbs cod fillets, about 3–4 filets
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons all purpose flour
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
For the Jammy Tomato Topping
- 2 tablespoons olive oil
- 1 shallot, finely diced
- 2 garlic cloves, finely grated
- 10 oz cherry tomatoes
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- Pinch of crushed red pepper flakes
- 2 tablespoons dry white wine
- 1/3 cup Castelvetrano olives, halved
- ¼ cup fresh torn basil, optional
Instructions
- Pat the cod fillets very dry with paper towels. Season both sides with 1 teaspoon kosher salt and ½ teaspoon black pepper. Lightly dust each fillet with 2 tablespoons all purpose flour, shaking off any excess.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 finely diced shallot and cook for 2–3 minutes until softened. Stir in 2 finely grated garlic cloves and cook for 30 seconds, until fragrant.
- Add 10 oz whole cherry tomatoes, ½ teaspoon kosher salt, ¼ teaspoon black pepper, and a pinch of crushed red pepper flakes, if using. Cook for 10-12 minutes, stirring occasionally, until the tomatoes begin to blister and burst. Gently crush most of the tomatoes with the back of a wooden spoon, leaving a few whole for texture.
- Pour in 2 tablespoons dry white wine and cook for 2 minutes, until nearly evaporated. Stir in 1/3 cup halved Castelvetrano olives and continue cooking while you prepare the cod.
- Heat 2 tablespoons of olive oil in a separate large skillet over medium to medium-high heat. Once shimmering, add the cod and cook undisturbed for 4-5 minutes, or until the fish releases easily from the pan.
- Carefully flip the cod. Add 1 tablespoon unsalted butter and, as it melts, tilt the pan and spoon the butter over the fish. Continue cooking for another 4 minutes, depending on the thickness of the fillets, until the fish flakes easily and reaches 145°F.
- Remove the tomato topping from the heat and stir in ¼ cup torn fresh basil if using.
- Transfer the cod to a serving platter. Spoon the warm jammy tomato topping over and around the fish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Mains
- Method: Stovetop
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