Pan Seared Cod with Tomatoes, Onions & Capers
Prep time
Cook time
Total time
Flavorful and light, pan-seared cod dinner is a no-brainer for a quick protein packed weeknight fare. Cod filets or any flaky fish would be a perfect substitute. Add some cooked pasta to the finished sauce, sprinkle with freshly grated Parmesan cheese just before serving. White wine and a salad flesh out a perfect meal.
Recipe type: Main Dish - Seafood
Cuisine: Italian-American
Serves: 2
  • 1 pound fresh cod. May substitute any firm, flaky white fish.
  • 2 teaspoons olive oil
  • 2 large cloves garlic, minced
  • 1 medium sweet yellow onion, halved and cut into slices
  • 1 15oz. can of petite diced tomatoes, drained. Or substitute one cup fresh cherry tomatoes cut in half
  • ¼ cup dry white wine
  • 1 Tablespoon lemon juice, freshly squeezed
  • 2 Tablespoons capers. May substitute ⅓ cup pitted kalamata olives sliced in half
  • 1 teaspoon dried basil
  • 4-6 ounces of cooked pasta, preferably linguine
  • Freshly grated Parmesan cheese, zest of one lemon, chopped flat-leafed parsley as garnish.
  1. Pat fish dry with paper towel. Lightly spray with cooking spray. Season with salt and pepper. Set aside.
  2. In a large non-stick skillet over medium heat, heat olive oil. Add fish to skillet and cook until one side of the fish is golden brown. 5 minutes. Gently flip fish and cook for another 2-3 minutes. Remove fish from skillet to a plate. Cover with aluminum foil. Set aside in 200F oven to keep warm.
  3. Add sliced onion to skillet and cook over medium heat until translucent and lightly browned. Add minced garlic. Stir and continue to cook until garlic is fragrant. 30 seconds to 1 minute.
  4. Add white wine and simmer until slightly reduced.
  5. Add tomatoes, lemon juice, and capers. Cook until sauce has slightly thickened.
  6. Add pasta. Using tongs, toss the pasta until it is covered with the sauce.
  7. To serve, remove pasta from sauce to serving plate reserving the sauce in the skillet. Place fish on another or same serving plate. Top fish with remaining sauce in skillet. Sprinkle with freshly grated lemon zest, freshly grated Parmesan cheese, and chopped fresh parsley or basil, if desired.
Serve with fresh green salad and glass of dry white wine.

Recipe by At Mimi's Table at