Cod with Corn and Clams
A quick, one-pan weeknight dinner featuring flaky cod, sweet corn, and briny clams in a light tomato-olive sauce. Ready in about 20 minutes.
- Total time
- 20 min
- Servings
- 4
- Calories
- 320
- Protein
- 35g
Ingredients
- 1.5 lb cod fillets
- 1 lb clams
- 1.5 cups corn kernels
- 1 cup cherry tomatoes
- ½ cup green olives
- 2 tbsp olive oil
Instructions
- 1
Rinse the 1 lb clams under cold water, discarding any that are open. Pat the 1.5 lb cod fillets dry and season both sides with salt and pepper.
- 2
Heat the 2 tbsp olive oil in a large skillet over medium-high. Add the 1 cup cherry tomatoes and 0.5 cup green olives, cooking until tomatoes soften, about 3 minutes.
- 3
Add the 1.5 cups corn kernels and 1 lb clams to the skillet. Pour in 0.5 cup water, cover, and cook until clams open, about 5 minutes.
- 4
Nestle the cod fillets into the skillet, spooning some sauce over them. Cover and cook until fish is opaque and flakes easily, about 6 minutes.
- 5
Discard any unopened clams. Serve the cod with corn and clams in bowls, spooning the tomato-olive sauce over the top.
Tools you’ll need
- Large skillet with lid
- Cutting board
- Chef's knife
- Measuring cups
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