When you need a seafood dinner that looks boujie but uses basic pantry ingredients, this pan-seared cod solves every Fish Friday, Feast of Seven Fishes panic, and last-minute date-night dinners.
The recipe is crazy simple: get your pan screaming hot, pat the fish bone-dry (moisture kills any chance at that golden crust), and let it sit undisturbed while it sears. And the blistered tomatoes aren’t just for looks; their acidity cuts through the mild, buttery cod exactly as a good steak needs chimichurri.
We’ve made this with halibut when feeling flush, haddock when it’s on sale, and frozen cod straight from the Costco freezer; It works every single time because the method is solid and you’re essentially making a 5-minute pan sauce with tomatoes that char and burst, releasing their sweetness while the balsamic deglazes all those crispy bits. Aka, this is the mother of all fish recipes.
After years of getting the perfect sear on fish, I can tell you the only way to screw it up is to move the fish too early or start with a wet fillet.
Swap the basil for mint if you want Middle Eastern vibes, add capers for a Mediterranean twist, or throw in red pepper flakes for a little heat. No matter what, the foundation stays the same: properly seared fish and fresh tomatoes, and you can take it wherever your pantry leads.
🔪 Ingredients for Pan-Seared Cod with Blistered Tomato Sauce
For the Pan-Seared Cod
- Fresh Cod fillets, cut into portions; fresh or thawed, skin-on holds shape best. We’re partial to Pacific cod when we can find it labeled at the market and Black cod when we really want to impress.
- Kosher salt to season and draw out moisture before searing
- Black pepper for subtle heat and aroma
- Avocado or Olive oil for searing over medium-high heat
For the Blistered Tomato Sauce
- Olive oil to build flavor and carry the fond from the fish
- Cherry tomatoes, firm and vibrant; grape tomatoes also work
- Fresh Garlic, sliced thin to infuse the sauce without burning
- Kosher salt and black pepper to season and balance acidity
- Balsamic vinegar for deglazing and subtle sweetness
- Fresh basil, torn at the end for bright, fresh flavor
Equipment You’ll Need
- Cast iron or stainless steel skillet for steady heat and a crisp golden sear.
- Fish spatula with a thin, flexible edge to lift delicate fillets without tearing
- Tongs or a heatproof spoon to turn the fish and move the blistered tomatoes
- Paper towels to dry the fish before seasoning
- Instant-read thermometer to check doneness (145°F internal temperature)
- Serving tongs or wide spoon to plate the fish and scoop the pan sauce over top
📝 How to Make Pan-Seared Cod with Blistered Tomatoes
- Prep the fish. Pat cod fillets completely dry with paper towels. Season both sides with salt and pepper.
- Get the pan hot. Heat oil in a large non-stick or cast-iron skillet over medium-high heat until it shimmers. For the best crust, start with a well-seasoned cast-iron skillet.
- Sear the cod. Lay fillets in the pan without crowding. Cook 3–4 minutes per side, until a golden crust forms and the fish flakes easily. Remove and set aside.
- Blister the tomatoes. Reduce the heat to medium. Add more olive oil if needed, then toss in the cherry tomatoes. Let them sit undisturbed for 1–2 minutes at a time, shaking the pan occasionally, until skins blister and burst (6 to 8 minutes total).
- Build the sauce. Stir in garlic, salt, and pepper. Cook 30–45 seconds until fragrant. Deglaze with balsamic vinegar, scraping up any browned bits.
- Finish the dish. Return cod to the skillet. Spoon tomatoes and pan sauce over the top. Let everything warm together for 1 minute, then remove from the heat.
- Garnish and serve. Tear fresh basil over the top and serve immediately.
🔄 Substitutions & Variations
- Fish swaps: Halibut, haddock, or sea bass all work beautifully. Adjust cook time based on thickness.
- Acid alternatives: Try red or white wine vinegar instead of balsamic for a lighter sauce.
- Herb twist: Swap basil for mint, parsley, or fresh dill, depending on your vibe.
- Add heat: A pinch of red pepper flakes or a diced chili livens it up fast.
💡 Meat Nerd Tips
- Moisture ruins the sear. Pat the fish bone-dry before seasoning.
- For next-level sear, use a mix of oil and butter. Butter browns beautifully but can burn, so start with oil and finish with a small knob of butter right before flipping.
- Let it release. If it’s sticking, it’s not ready – give it another 30 seconds.
- Cod should hit 145°F internal temp at the thickest part according to the USDA.
- Finish gently. Cod dries fast; pull it off the heat as soon as it flakes easily. We usually pull it off around 135 to 140°F, knowing it will raise a few degrees with carryover cooking.
- Don’t stir the tomatoes constantly. You need contact time for real blistering.
- Deglaze smart. A splash of balsamic lifts all that caramelized flavor from the pan.
- Want insta-worthy presentation? Spoon the blistered tomato sauce over the cod, and hit it with a quick drizzle of finishing olive oil or flaky salt.
🍽️ What to serve with Pan-seared Cod
Serve this pan-seared cod over:
- Garlic mashed potatoes or creamy polenta
- Charred broccolini with lemon and sea salt, a personal favorite
- Grilled asparagus with balsamic drizzle
- Lemon orzo or herbed couscous
- Toasted sourdough or grilled bread
Pair it with:
A crisp Sauvignon Blanc, your favorite dry white wine, or a light cocktail like a Gin & Tonic.
🧊 Leftovers & Storage
- Store: Keep leftovers in an airtight container up to 2 days in the fridge.
- Reheat: Warm gently in a skillet over low heat until just heated through.
- Make-ahead tip: You can blister the tomatoes earlier in the day – just reheat and finish the sauce right before serving.
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Pan Seared Cod with Blistered Tomatoes
Ingredients
For the Pan Seared Cod:
- 1½ pounds cod cut into 4 portions
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons avocado oil or olive oil
For the Blistered Tomato Sauce:
- 2 tablespoons olive oil
- 2 pints cherry tomatoes
- 4 cloves garlic sliced
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon balsamic vinegar
- 2 tablespoons fresh basil
Instructions
- Pat the cod completely dry with a paper towel. Season with salt and pepper on both sides.
- Heat the oil in a non-stick or cast-iron skillet over medium-high heat until it shimmers.
- Place the fish in the hot pan, making sure not to overcrowd it. If your skillet is not large enough to hold all four fillets with space between them, cook in two batches.
- Cook for 3-4 minutes per side, until a golden brown crust forms and the fish is cooked through. Transfer to a plate and set aside.
- Reduce the heat to medium and add 2 tablespoons of olive oil to the same skillet.
- Add the whole cherry tomatoes. Cook for 6-8 minutes, shaking the pan occasionally and allowing the tomatoes to sit undisturbed for periods to char and blister.
- Once most of the skins have burst, add the garlic, salt, and pepper, and cook for about 30-45 seconds until the garlic is fragrant.
- Stir everything together.
- Pour in the balsamic vinegar to deglaze the pan, scraping up any bits from the bottom. Allow the tomatoes to simmer for another minute.
- Return the cod to the skillet, spooning some of the tomatoes and pan sauce over the top.
- Let the fish warm through for about one minute. Remove the pan from the heat, and garnish with fresh basil.
Notes
- Dry your fish completely. Any moisture will steam the cod instead of letting it sear, so grab extra paper towels and take a minute to pat it bone-dry.
- Hot pan = crust. Heat the skillet until the oil shimmers before adding the fish. That’s the moment you’ll get those crispy edges.
- Don’t mess with it too soon. The fish will naturally release from the pan when the crust is ready — if it sticks, wait another 30 seconds.
- Use the same pan for the sauce. Those browned bits from the fish are pure flavor gold — the balsamic deglaze pulls them right into the tomato sauce.
- Blister, don’t stew. Let the tomatoes sit long enough in contact with the hot pan to char before stirring. That’s where the smoky sweetness comes from.
- Finish fast. Cod cooks quickly; as soon as it flakes easily, it’s done. Overcook it and you’ll lose that buttery texture.
- Customize the sauce. Swap herbs, add capers, or hit it with chili flakes — it’s a flexible, five-minute pan sauce that works with any firm white fish.
Nutrition
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❓ FAQs for cooking the best fish of your life
It flakes easily with a fork and reaches an internal temperature of 145°F.
Yes – thaw completely and pat dry before cooking for a crisp sear.
Cast iron, carbon steel, or stainless steel hold heat best and creates that golden crust. Also, we never worry about using our fish spatula with either of these. However, we have gotten an incredible crust on fish in a non-stick pan – just don’t use metal utensils when flipping.
You can, but you’ll lose the blistered texture — fresh cherry or grape tomatoes are worth it.
Yes, it’s naturally gluten-free as written.
