Name: Pan Seared Cod with Jammy Tomatoes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 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; 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

Ingredients

Scale

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

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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