Description
A flavorful and healthy Pan-Seared Mediterranean Cod served in a vibrant tomato basil sauce with olives and capers, perfect for a quick and elegant weeknight dinner.
Ingredients
Scale
Seafood
- 4 cod fillets
- Salt and pepper to taste
Sauce
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes (approximately 14 oz)
- 1/2 cup chopped fresh basil
- 1/4 cup black olives, pitted and chopped
- 1/4 cup capers
Garnish
- Lemon wedges for serving
Instructions
- Season Cod: Pat the cod fillets dry and season both sides with salt and pepper to enhance flavor before cooking.
- Heat Olive Oil: Place a large skillet over medium heat and add the olive oil, allowing it to heat up for a minute.
- Sear Cod: Add the seasoned cod fillets to the skillet and cook for 4-5 minutes per side until they develop a golden-brown crust and are cooked through. Remove the cod from the skillet and set aside.
- Sauté Aromatics: In the same skillet, add the chopped onion and minced garlic. Cook while stirring occasionally until the onion softens and becomes translucent, about 3-4 minutes.
- Simmer Sauce: Stir in the diced tomatoes, fresh basil, chopped olives, and capers. Let the sauce simmer gently for 10 minutes to meld the flavors.
- Combine and Heat Through: Return the cod fillets to the skillet, spooning the tomato basil sauce over them. Cook for an additional 2-3 minutes to heat the fish through and infuse flavors.
- Serve: Plate the cod with generous spoonfuls of the tomato basil sauce and garnish with lemon wedges on the side for added brightness.
Notes
- Fresh cod fillets work best, but frozen and thawed cod can be used as well.
- Capers and olives provide a salty, briny flavor—adjust quantities according to taste preference.
- Serve with crusty bread or over a bed of rice or pasta to soak up the delicious sauce.
- Use a non-stick or well-seasoned skillet to prevent the cod from sticking.
- To keep the cod moist, avoid overcooking and monitor it carefully during searing.
