Best Pan Fried Cod with Tomatoes Recipe

Name: Best Pan Fried Cod with Tomatoes
Prep time: 10 min
Cook time: 10 min
Total time: 35 min
Yield: 4
Ingredients: 1 pint grape tomatoes, halved; 1 medium shallot, thinly sliced; 2 cloves garlic, minced; 1 tablespoon red wine vinegar; 1 tablespoon olive oil; 1 tablespoon drained capers (optional); 1/2 teaspoon salt, or to taste; 1 1/2 pounds cod filets; salt and pepper to taste; 2 tablespoons olive oil; 1 tablespoon unsalted butter; 1 tablespoon chopped parsley for garnish

Cook Time: 10 minutes

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

Original recipe (1X) yields 4 servings

Tomato Topping:

1 pint grape tomatoes, halved
1 shallot, thinly sliced
2 cloves garlic, minced
1 tablespoon red wine vinegar
1 tablespoon olive oil
1 tablespoon drained capers (optional)
1/2 teaspoon salt, or to taste

Cod:

1 1/2 pounds cod filets
Salt and freshly ground black pepper to taste
2 tablespoons olive oil
1 tablespoon unsalted butter
1 tablespoon chopped parsley for garnish

Directions

Step 1: In a medium bowl, combine the grape tomatoes, shallot, garlic, red wine vinegar, olive oil, capers (if using), and salt. Stir well and set aside to allow the flavors to meld.

Step 2: About 15 minutes before cooking, remove the cod filets from the refrigerator so they can come to room temperature. Pat the cod filets dry with a paper towel to remove excess moisture. Cut the filets into pieces if necessary, and season generously with salt and pepper on both sides.

Step 3: Heat a large skillet over medium-high heat. Add the olive oil and butter to the pan and swirl to coat the bottom. Once the oil is hot, carefully add the cod filets to the skillet. Avoid moving the fish once it's in the pan. Let the cod cook for 3 to 4 minutes on each side until it flakes easily with a fork and an instant-read thermometer inserted into the center reads 145F (63C).

Step 4: Using a spatula, carefully remove the cooked cod filets from the skillet and transfer them to a serving plate. Set aside while you prepare the tomato topping.

Step 5: Reduce the heat to medium. In the same skillet, add the tomato mixture you set aside earlier. Cook, scraping up any browned bits from the bottom of the pan, and stir until the tomatoes just begin to soften, about 2 minutes.

Step 6: Spoon the tomato topping over the cooked cod filets. Garnish with freshly chopped parsley and serve immediately.

Nutrition Facts (per serving)

Calories: 326
Fat: 15g
Carbohydrates: 7g
Protein: 40g

Nutrition Breakdown

Servings per recipe: 4
Total Fat: 15g (19% Daily Value)
Saturated Fat: 4g (18% Daily Value)
Cholesterol: 101mg (34% Daily Value)
Sodium: 479mg (21% Daily Value)
Total Carbohydrates: 7g (3% Daily Value)
Dietary Fiber: 2g (6% Daily Value)
Total Sugars: 4g
Protein: 40g (80% Daily Value)
Vitamin C: 15mg (17% Daily Value)
Calcium: 45mg (3% Daily Value)
Iron: 1mg (8% Daily Value)
Potassium: 677mg (14% Daily Value)

* Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

The Story Behind Pan Fried Cod with Tomatoes

Pan fried cod with tomatoes has its roots in European coastal cuisine, where fresh fish was abundant and local vegetables were incorporated to create simple yet flavorful dishes. Historically, cod was a staple for fishing communities along the North Atlantic, particularly in Scandinavia, Portugal, and the British Isles. The combination of cod and tomatoes became popular as trade routes expanded and Mediterranean ingredients like olive oil, garlic, and tomatoes reached Northern Europe. Over time, this dish evolved from a humble fishermans meal into a refined entre enjoyed in home kitchens and restaurants alike.

Regional Variations and Specialties

Regional interpretations of pan fried cod with tomatoes vary widely. In Portugal, the dish often includes olives and fresh herbs such as parsley and cilantro. Italian versions, especially in Southern Italy, may feature a splash of white wine, capers, and anchovy-infused tomato sauce. In the United States, chefs often pair cod with cherry or grape tomatoes sauted with garlic and olive oil, highlighting the natural sweetness of the tomatoes without overpowering the delicate fish. These regional tweaks showcase local produce and culinary traditions, giving each version a unique flavor profile.

How It Differs from Similar Dishes

While pan fried cod with tomatoes may resemble other fish dishes, it stands out due to its simplicity and balance. Unlike fish stews or baked cod with heavy sauces, this recipe emphasizes the natural taste and texture of the cod, paired with lightly cooked tomatoes that retain their juiciness and freshness. The careful pan frying creates a delicate crust on the fish while keeping the interior moist, a technique that differentiates it from boiled or oven-baked fish dishes.

Where It Is Typically Served

This dish is versatile and can be found in a variety of settings. In restaurants, it is often presented as a light lunch or elegant dinner entre, accompanied by rice, roasted vegetables, or crusty bread. In home kitchens, it is a popular choice for family meals due to its quick preparation and minimal ingredients. Coastal towns, especially in Europe and North America, frequently serve it in bistros or seaside eateries, celebrating the freshness of locally caught cod.

Interesting Facts

Cod has been an essential source of protein for centuries, and its popularity helped fuel the historic cod fisheries of the North Atlantic.
Tomatoes were introduced to Northern Europe in the 16th century, transforming many traditional fish recipes into the colorful dishes we know today.
Cooking cod at the right temperature is crucial: overcooking can make the fish dry, while undercooking risks a mushy texture. Pan frying ensures a perfect balance.
The dishs simplicity allows for quick adaptationadding capers, herbs, or a touch of wine can dramatically shift the flavor while preserving the core technique.
Its a favorite among home cooks who want a restaurant-quality meal with minimal effort, often earning praise for its elegant presentation despite its straightforward preparation.

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FAQ about Best Pan Fried Cod with Tomatoes Recipe

Yes, you can store leftovers of the pan-fried cod with tomatoes in an airtight container in the refrigerator for up to 2 days. It's best to reheat gently in a skillet over low heat to prevent the cod from drying out.

While it's possible to freeze the cooked cod with tomato topping, it may affect the texture of the fish. The tomatoes may also lose their freshness after freezing. If you choose to freeze, make sure to place it in an airtight container and consume within 1 month.

Yes, you can substitute cod with other firm white fish such as halibut, tilapia, or haddock. The cooking times may vary slightly depending on the thickness of the fillets.

If you don’t have red wine vinegar, you can substitute it with white wine vinegar or apple cider vinegar. The flavor will change slightly, but it will still work well in this dish.

You can add vegetables like bell peppers, zucchini, or spinach to the tomato topping for extra flavor and texture. Just sauté them along with the shallot and garlic for a few minutes before adding the tomatoes.

You can prepare the tomato topping ahead of time and store it in the fridge for up to 1 day. However, it's best to cook the cod just before serving for optimal texture and flavor.

Yes, you can make this recipe without capers. If you like, you can substitute them with a small amount of green olives or omit them entirely for a simpler flavor.

This pan-fried cod with tomatoes pairs well with a variety of sides such as roasted vegetables, mashed potatoes, or a simple salad. You could also serve it with pasta or couscous.

For an extra crispy crust on the cod, you can lightly dredge the fillets in flour before pan-frying them. This will create a golden, crispy exterior while keeping the inside tender.

If you prefer less vinegar in the tomato topping, you can reduce the red wine vinegar by half and increase the olive oil slightly to maintain the balance of flavors.

Comments

Angela Johnson

09/14/2024 06:34:59 PM

I followed the recipe exactly, and the dish turned out really delicious. I wouldn't make any changes except for slightly decreasing the vinegar to oil ratio to have a bit more oil than vinegar.

Jennifer Torres

03/22/2023 03:24:24 PM

I made this dish tonight. I followed the recipe exactly, although I didn't have capers so I omitted them. The only adjustment I made was adding a splash of white wine to deglaze the pan before incorporating the tomato mixture. The result was absolutely delicious, and I will definitely be making it again.

George Gomez

01/09/2023 05:51:22 AM

I followed the recipe precisely, omitting the garlic but adding capers. The dish was simple to make, scrumptious, and visually appealing. Using high-quality small tomatoes and red wine vinegar is key. This recipe is definitely a keeper!

Steven Taylor

05/04/2024 12:46:58 PM

I made this recipe with very small on the vine tomatoes instead of the suggested ones, as that's what I had at home. I served it over rice, and it turned out to be delicious. My husband loved it too and even said, "this is a keeper!" I'm also curious about trying it with boneless chicken breasts. Any thoughts on that?

audio version

Cook Time: 90 minutes

Best Pan Fried Cod with Tomatoes Recipe