Best Pan Fried Cod with Tomatoes
Description
This is the best pan fried cod with tomatoes. It's lean, flaky, tender, and luscious. Although it's quick and simple to make, the savory and sweet tomato topping gives it a touch of elegance and great eye appeal.
Ingredient
- 4 cod fillets
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 cup cherry tomatoes, halved
- 1/4 cup pitted Kalamata olives, sliced
Direction
1. In a small bowl, mix together the salt, black pepper, garlic powder, dried oregano, and dried thyme to make a seasoning blend.
2. Pat the cod fillets dry with paper towels and then rub the seasoning blend all over the fillets. Make sure to coat both sides of the fish evenly.
3. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
4. Once the oil is hot, carefully place the cod fillets in the skillet. Cook for 3-4 minutes on each side, or until the fish is cooked through and flakes easily with a fork.
5. Remove the cod fillets from the skillet and set aside on a plate.
6. In the same skillet, add the remaining olive oil and cherry tomatoes. Cook for 2-3 minutes, stirring occasionally, until the tomatoes start to soften.
7. Add the sliced olives to the skillet and cook for an additional minute.
8. Return the cod fillets to the skillet, nestling them in between the tomatoes and olives.
9. Cook for 1-2 minutes, or until the fish is heated through.
10. Serve the pan-fried cod with tomatoes and olives hot, garnished with additional herbs if desired. Enjoy!
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