Pan-Seared Cod in Tomato Sauce
Meaty cod fillets seared until golden, then finished in a quick Spanish tomato sauce with garlic and olive oil. Dinner in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 285
- Protein
- 35g
Ingredients
- 2 fillets (6 oz each) cod fillets, skin-on
- 1 can (14.5 oz) canned whole tomatoes
- 3 cloves, minced garlic cloves
- 3 tbsp, divided olive oil
- ½ medium, sliced thin red onion
- 1 tbsp sherry vinegar or red wine vinegar
Instructions
- 1
Pat cod dry with paper towels. Season both sides generously with salt and pepper.
- 2
Heat 2 tbsp olive oil in a large skillet over medium-high until it shimmers, about 90 seconds.
- 3
Sear cod skin-side down until skin is golden and crispy, about 4 minutes. Flip once and sear 2 minutes more.
- 4
Transfer cod to a plate. Add remaining 1 tbsp oil and sauté red onion until just softened, 2 minutes.
- 5
Stir in garlic for 30 seconds until fragrant, then pour in tomatoes with their juice and add vinegar.
- 6
Return cod to skillet and simmer gently until fish flakes easily and sauce thickens slightly, about 5 minutes.
Tools you’ll need
- 12-inch nonstick or cast-iron skillet
- paper towels
- spatula
- wooden spoon
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