Craving something delicious and easy? Pacific cod is your new best friend in the kitchen! Whether you’re whipping up a quick weeknight dinner or a cozy weekend meal, these 23 recipes are packed with flavor and simplicity. Get ready to be inspired—your next favorite dish is just a scroll away!
Lemon Herb Crusted Pacific Cod
Never underestimate the power of a simple fish dish done right. This lemon herb crusted Pacific cod delivers bright, fresh flavors with minimal effort. Perfect for busy weeknights yet impressive enough for guests.
Ingredients
– 4 (6-ounce) skinless Pacific cod fillets
– 1/4 cup panko breadcrumbs
– 2 tablespoons freshly chopped parsley
– 1 tablespoon freshly chopped dill
– 1 teaspoon lemon zest from a bright, juicy lemon
– 2 tablespoons extra virgin olive oil
– 1/2 teaspoon kosher salt
– 1/4 teaspoon freshly ground black pepper
– 1 lemon, cut into wedges for serving
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the Pacific cod fillets completely dry with paper towels to ensure a crisp crust.
3. In a small bowl, combine the panko breadcrumbs, freshly chopped parsley, freshly chopped dill, and bright lemon zest.
4. Drizzle the extra virgin olive oil over the breadcrumb mixture and stir until evenly coated.
5. Season both sides of the cod fillets with kosher salt and freshly ground black pepper.
6. Press the herbed breadcrumb mixture firmly onto the top of each cod fillet, covering the surface evenly.
7. Place the coated fillets on the prepared baking sheet, crust-side up.
8. Bake for 12-15 minutes until the crust is golden brown and the fish flakes easily with a fork.
9. Remove from the oven and let rest for 2 minutes before serving.
10. Serve immediately with fresh lemon wedges for squeezing over the top.
Unbelievably flaky and tender, the cod practically melts in your mouth beneath that crunchy, herbaceous crust. The bright lemon cuts through the richness perfectly. Try serving it over a bed of garlic sautéed spinach or alongside roasted cherry tomatoes for a complete meal that feels gourmet without the fuss.
Pacific Cod and Vegetable Stew
You’ll love how this hearty stew comes together with minimal effort. Pacific cod and colorful vegetables simmer in a savory broth for a comforting meal that’s ready in under an hour. Perfect for busy weeknights when you need something nourishing and delicious.
Ingredients
– 1.5 lbs fresh Pacific cod fillets, skinless and cut into 1-inch chunks
– 2 tbsp rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 2 cups low-sodium vegetable broth
– 1 (14.5 oz) can fire-roasted diced tomatoes, undrained
– 2 medium carrots, peeled and sliced into 1/4-inch rounds
– 2 celery stalks, chopped
– 1 tsp smoked paprika
– 1/2 tsp dried thyme
– 1/4 tsp crushed red pepper flakes
– 1/2 cup fresh parsley, chopped
– Kosher salt and freshly ground black pepper to season
Instructions
1. Heat 2 tbsp rich extra virgin olive oil in a large Dutch oven over medium heat until shimmering.
2. Add 1 large yellow onion, finely diced, and cook for 5 minutes, stirring occasionally, until softened.
3. Stir in 3 cloves garlic, minced, and cook for 1 minute until fragrant.
4. Pour in 2 cups low-sodium vegetable broth and 1 (14.5 oz) can fire-roasted diced tomatoes, undrained, scraping the bottom to release any browned bits.
5. Add 2 medium carrots, peeled and sliced into 1/4-inch rounds, 2 celery stalks, chopped, 1 tsp smoked paprika, 1/2 tsp dried thyme, and 1/4 tsp crushed red pepper flakes.
6. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 minutes until carrots are tender-crisp.
7. Gently place 1.5 lbs fresh Pacific cod fillets, skinless and cut into 1-inch chunks, into the stew.
8. Cook uncovered for 5-7 minutes, until cod is opaque and flakes easily with a fork.
9. Stir in 1/2 cup fresh parsley, chopped, and season with kosher salt and freshly ground black pepper to taste.
10. Remove from heat and let stand for 2 minutes before serving.
Hearty and satisfying, this stew features tender flakes of cod that melt in your mouth alongside crisp-tender vegetables. The smoky paprika and subtle heat from red pepper flakes add depth to the rich tomato broth. Serve it with crusty bread for dipping or over a bed of fluffy quinoa to soak up every last drop.
Baked Pacific Cod with Garlic Butter
Nothing beats a simple, flavorful fish dinner. Now you can make restaurant-quality baked cod at home. This garlic butter version comes together in minutes.
Ingredients
– 4 (6-ounce) Pacific cod fillets, skinless and firm
– 4 tablespoons unsalted butter, rich and creamy
– 4 cloves garlic, freshly minced
– 2 tablespoons fresh lemon juice, bright and zesty
– 1 teaspoon smoked paprika, aromatic and earthy
– 1/2 teaspoon kosher salt, coarse and flaky
– 1/4 teaspoon freshly cracked black pepper
– 2 tablespoons fresh parsley, finely chopped
– 1 lemon, thinly sliced into rounds
Instructions
1. Preheat your oven to 400°F and position the rack in the center.
2. Pat the Pacific cod fillets completely dry with paper towels to ensure a golden sear.
3. Arrange the cod fillets in a single layer in a lightly greased 9×13-inch baking dish.
4. Season both sides of the cod evenly with the kosher salt and freshly cracked black pepper.
5. Melt the unsalted butter in a small saucepan over medium-low heat.
6. Add the freshly minced garlic to the melted butter and sauté for 1 minute until fragrant.
7. Stir in the bright lemon juice and aromatic smoked paprika into the garlic butter mixture.
8. Pour the garlic butter sauce evenly over the cod fillets in the baking dish.
9. Top each fillet with a thin lemon slice for added citrus infusion during baking.
10. Bake the cod in the preheated oven for 12-15 minutes until the flesh flakes easily with a fork.
11. Remove the baking dish from the oven and sprinkle with finely chopped fresh parsley.
12. Let the cod rest for 2 minutes before serving to allow the juices to redistribute.
Keep the texture perfectly flaky and moist with a buttery, garlic-forward flavor that sings. Serve immediately over creamy mashed potatoes or with crusty bread to soak up every drop of that delicious sauce.
Pan-Seared Pacific Cod with Dill
Delightfully simple yet elegant, this pan-seared Pacific cod showcases fresh flavors with minimal effort. Dill adds a bright, herbaceous note that complements the delicate fish perfectly. Ready in under 20 minutes, it’s ideal for busy weeknights or impressive dinners.
Ingredients
– 4 (6-ounce) skinless Pacific cod fillets
– 2 tablespoons high-quality extra virgin olive oil
– 1 tablespoon freshly squeezed lemon juice
– 2 tablespoons finely chopped fresh dill
– 1 teaspoon coarse kosher salt
– 1/2 teaspoon freshly cracked black pepper
Instructions
1. Pat the Pacific cod fillets completely dry with paper towels to ensure a crisp sear.
2. Season both sides of the fillets evenly with coarse kosher salt and freshly cracked black pepper.
3. Heat 2 tablespoons of high-quality extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Carefully place the cod fillets in the hot skillet, laying them away from you to avoid oil splatter.
5. Sear the cod without moving for 4-5 minutes until a golden-brown crust forms on the bottom.
6. Gently flip the fillets using a thin spatula to keep them intact.
7. Cook for another 3-4 minutes until the fish is opaque and flakes easily with a fork.
8. Remove the skillet from the heat and drizzle 1 tablespoon of freshly squeezed lemon juice over the cod.
9. Sprinkle 2 tablespoons of finely chopped fresh dill evenly over the top of the fillets.
10. Let the cod rest in the skillet for 2 minutes to allow the flavors to meld.
Succulent and flaky, the cod boasts a perfectly crisp exterior that gives way to tender, moist flesh. The bright dill and zesty lemon cut through the richness, creating a balanced, refreshing dish. Serve it over a bed of creamy mashed potatoes or alongside roasted asparagus for a complete meal.
Pacific Cod Fish Tacos with Mango Salsa
Mouthwatering Pacific cod tacos bring coastal vibes to your kitchen with minimal effort. Flaky fish pairs perfectly with sweet mango salsa for a fresh, satisfying meal. Ready in under 30 minutes, these tacos deliver restaurant-quality flavor at home.
Ingredients
– 1 lb fresh Pacific cod fillets, skinless and patted dry
– 2 tbsp zesty lime juice, freshly squeezed
– 1 tsp smoked paprika, for depth
– 1 tsp garlic powder, aromatic
– ½ tsp coarse sea salt
– ¼ tsp cayenne pepper, for subtle heat
– 2 tbsp extra virgin olive oil, rich and golden
– 8 small corn tortillas, warm and pliable
– 1 ripe mango, diced into ¼-inch cubes
– ¼ cup red onion, finely minced
– 2 tbsp fresh cilantro, chopped
– 1 jalapeño, seeds removed and finely diced
– 1 tbsp honey, for natural sweetness
Instructions
1. Preheat a large skillet over medium-high heat until droplets of water sizzle upon contact.
2. In a small bowl, combine the lime juice, smoked paprika, garlic powder, sea salt, and cayenne pepper to create a vibrant spice rub.
3. Rub the spice mixture evenly onto both sides of the cod fillets, ensuring full coverage for maximum flavor.
4. Add the olive oil to the hot skillet, swirling to coat the surface evenly.
5. Place the cod fillets in the skillet and cook for 4 minutes without moving to achieve a golden-brown crust.
6. Flip the cod gently using a spatula and cook for another 3–4 minutes until the flesh flakes easily with a fork.
7. Remove the cod from the skillet and let it rest on a cutting board for 2 minutes to retain juices.
8. While the cod rests, warm the corn tortillas in the same skillet for 30 seconds per side until soft and lightly charred.
9. In a medium bowl, combine the diced mango, red onion, cilantro, jalapeño, and honey, stirring gently to avoid crushing the mango.
10. Flake the rested cod into large chunks using a fork.
11. Assemble each taco by placing a portion of flaked cod onto a warm tortilla and topping with a generous spoonful of mango salsa.
Zesty mango salsa cuts through the richness of the flaky, tender cod, creating a perfect balance of sweet and savory. Serve immediately with extra lime wedges for a bright, citrusy finish that elevates every bite.
Pacific Cod En Papillote with Fresh Herbs
Dive into this simple yet elegant baked fish dish. Perfectly steamed in parchment, it locks in moisture and flavor. Ready in under 30 minutes for a healthy weeknight dinner.
Ingredients
– 4 (6-ounce) skinless Pacific cod fillets
– 2 tablespoons rich extra virgin olive oil
– 1 lemon, thinly sliced
– 1/4 cup fresh dill, roughly chopped
– 1/4 cup fresh parsley, roughly chopped
– 2 cloves garlic, minced
– 1/2 teaspoon coarse sea salt
– 1/4 teaspoon freshly cracked black pepper
Instructions
1. Preheat your oven to 400°F.
2. Cut four 12×16-inch pieces of parchment paper.
3. Place one cod fillet in the center of each parchment piece.
4. Drizzle 1/2 tablespoon of olive oil over each fillet.
5. Sprinkle minced garlic evenly over the fillets.
6. Season each with sea salt and black pepper.
7. Top with lemon slices, fresh dill, and parsley.
8. Fold the parchment over the fish and crimp the edges tightly to seal.
9. Place packets on a baking sheet.
10. Bake at 400°F for 15 minutes, until packets puff up.
11. Carefully open one packet to check if fish flakes easily with a fork.
12. Serve immediately in the packets for a dramatic presentation.
What emerges is tender, flaky cod infused with bright herbal notes. The steam-cooking method ensures every bite is juicy and aromatic. Try it over a bed of quinoa or with crusty bread to soak up the flavorful juices.
Grilled Pacific Cod with Lemon Caper Sauce
Never underestimate the power of simple seafood done right. Grilled Pacific cod with lemon caper sauce delivers bright, clean flavors with minimal effort. Perfect for weeknights yet impressive enough for guests.
Ingredients
– 4 (6-ounce) skinless Pacific cod fillets
– 2 tablespoons extra virgin olive oil
– 1 teaspoon kosher salt
– ½ teaspoon freshly cracked black pepper
– 3 tablespoons unsalted butter
– 2 cloves garlic, minced
– ¼ cup briny capers, drained
– ¼ cup fresh lemon juice
– 2 tablespoons chopped fresh parsley
– Lemon wedges for serving
Instructions
1. Pat dry 4 skinless Pacific cod fillets thoroughly with paper towels.
2. Brush both sides of each fillet with 2 tablespoons extra virgin olive oil.
3. Season both sides evenly with 1 teaspoon kosher salt and ½ teaspoon freshly cracked black pepper.
4. Preheat grill to medium-high heat (400°F) and oil grates lightly to prevent sticking.
5. Place cod fillets on hot grill and cook for 4 minutes without moving.
6. Flip cod carefully using a thin spatula and grill for another 3-4 minutes until flesh flakes easily.
7. Remove cod from grill and let rest on a warm plate while preparing sauce.
8. Melt 3 tablespoons unsalted butter in a small saucepan over medium heat.
9. Add 2 cloves minced garlic and sauté for 1 minute until fragrant but not browned.
10. Stir in ¼ cup drained briny capers and cook for 30 seconds.
11. Pour in ¼ cup fresh lemon juice and simmer for 1 minute to meld flavors.
12. Remove sauce from heat and stir in 2 tablespoons chopped fresh parsley.
13. Drizzle lemon caper sauce over grilled cod fillets immediately before serving.
14. Serve with lemon wedges on the side for extra brightness.
Unbelievably flaky and moist, the cod contrasts beautifully with the sharp, tangy sauce. The capers provide bursts of salinity that cut through the rich butter. Try serving over a bed of wilted spinach or with crusty bread to soak up every last drop of sauce.
Pacific Cod and White Bean Cassoulet
Efficient and deeply satisfying, this cassoulet transforms humble ingredients into a comforting masterpiece. Perfect for chilly evenings when you crave something hearty yet refined. Let’s get straight to it.
Ingredients
– 1.5 lbs skinless Pacific cod fillets, cut into 2-inch chunks
– 2 (15 oz) cans creamy cannellini beans, drained and rinsed
– 1 large yellow onion, finely diced
– 4 cloves garlic, minced
– 2 cups rich chicken stock
– 1/4 cup extra virgin olive oil
– 1 tbsp fresh thyme leaves
– 1 tsp smoked paprika
– 1/2 tsp coarse sea salt
– 1/4 tsp freshly cracked black pepper
– 2 tbsp chopped fresh parsley
Instructions
1. Preheat your oven to 375°F.
2. Heat 2 tbsp of extra virgin olive oil in a large oven-safe skillet over medium heat.
3. Add the finely diced yellow onion and cook for 5 minutes, until softened.
4. Stir in the minced garlic and cook for 1 minute, until fragrant.
5. Pour in the rich chicken stock and bring to a simmer.
6. Add the drained cannellini beans, fresh thyme leaves, smoked paprika, coarse sea salt, and freshly cracked black pepper.
7. Simmer for 5 minutes to allow flavors to meld.
8. Nestle the Pacific cod chunks into the bean mixture.
9. Transfer the skillet to the preheated oven and bake for 15 minutes, until the cod is opaque and flakes easily.
10. Remove from the oven and drizzle with the remaining 2 tbsp of extra virgin olive oil.
11. Garnish with chopped fresh parsley.
Luscious and velvety, the beans soak up the savory broth while the cod remains tender and flaky. Serve it straight from the skillet with crusty bread to mop up every last bit, or over a bed of wilted greens for a lighter twist.
Spicy Pacific Cod with Tomato Sauce
Mouthwatering and bold, this spicy Pacific cod brings coastal flavors to your table in under 30 minutes. Perfect for weeknights yet impressive enough for guests.
Ingredients
– 1.5 lbs fresh Pacific cod fillets, skinless
– 2 tbsp rich extra virgin olive oil
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 1 (28 oz) can crushed San Marzano tomatoes
– 1 tsp crushed red pepper flakes
– 1 tsp sweet paprika
– 1/2 cup fresh basil leaves, chopped
– 1 tsp coarse sea salt
Instructions
1. Pat dry 1.5 lbs fresh Pacific cod fillets with paper towels to ensure crisp searing.
2. Heat 2 tbsp rich extra virgin olive oil in a large skillet over medium-high heat until shimmering.
3. Season cod fillets evenly with 1 tsp coarse sea salt on both sides.
4. Sear cod for 3 minutes per side until golden brown, then transfer to a plate.
5. Tip: Don’t overcrowd the skillet to avoid steaming the fish.
6. Reduce heat to medium and sauté 1 finely diced yellow onion for 5 minutes until translucent.
7. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
8. Stir in 1 tsp crushed red pepper flakes and 1 tsp sweet paprika to toast for 30 seconds.
9. Pour in 1 (28 oz) can crushed San Marzano tomatoes, scraping up any browned bits.
10. Simmer sauce uncovered for 10 minutes until slightly thickened.
11. Tip: A splash of water can loosen the sauce if it reduces too much.
12. Gently nestle seared cod fillets into the simmering tomato sauce.
13. Cook for 5 minutes until cod flakes easily with a fork and reaches 145°F internally.
14. Tip: Avoid stirring to keep the fillets intact.
15. Remove from heat and stir in 1/2 cup chopped fresh basil leaves.
Oily, tender cod flakes melt into the robust, spicy tomato base. Serve over creamy polenta or with crusty bread to soak up every bit of sauce. The heat from the pepper flakes lingers pleasantly without overpowering the delicate fish.
Pacific Cod with Coconut Curry
Kick off your weeknight dinner with this vibrant, tropical-inspired cod dish that comes together in under 30 minutes. Pacific Cod with Coconut Curry delivers bold flavors with minimal effort, perfect for busy evenings when you crave something restaurant-quality at home. The creamy coconut curry base lets the mild fish shine while packing a subtle heat that keeps you coming back for more.
Ingredients
– 1 lb fresh Pacific cod fillets, skinless and patted dry
– 2 tbsp fragrant coconut oil
– 1 small yellow onion, finely diced
– 3 cloves garlic, minced
– 1 tbsp freshly grated ginger
– 2 tbsp vibrant red curry paste
– 1 (13.5 oz) can rich coconut milk
– 1 cup low-sodium chicken broth
– 1 tbsp zesty lime juice
– 1 tsp flaky sea salt
– 1/4 cup chopped fresh cilantro
– 1 red bell pepper, thinly sliced
Instructions
1. Heat a large skillet over medium-high heat and add 2 tbsp fragrant coconut oil.
2. Season 1 lb fresh Pacific cod fillets with 1 tsp flaky sea salt on both sides.
3. Sear cod fillets for 3 minutes per side until golden brown, then remove from skillet.
4. Tip: Don’t overcrowd the skillet to ensure a proper sear on the fish.
5. Add 1 small finely diced yellow onion to the same skillet and sauté for 3 minutes until softened.
6. Stir in 3 cloves minced garlic and 1 tbsp freshly grated ginger, cooking for 1 minute until fragrant.
7. Mix in 2 tbsp vibrant red curry paste and cook for 30 seconds to bloom the spices.
8. Pour in 1 can rich coconut milk and 1 cup low-sodium chicken broth, scraping up any browned bits.
9. Bring the curry to a simmer and let it cook for 5 minutes to meld flavors.
10. Tip: Simmering the curry base deepens the flavor profile before adding the fish back.
11. Add 1 thinly sliced red bell pepper and cook for 2 minutes until slightly tender.
12. Gently return the seared cod fillets to the skillet, nestling them into the curry.
13. Spoon the curry over the cod and let it simmer for 4-5 minutes until the fish is opaque and flakes easily.
14. Stir in 1 tbsp zesty lime juice and 1/4 cup chopped fresh cilantro just before serving.
15. Tip: Adding lime juice at the end preserves its bright, acidic punch.
Perfectly flaky cod swims in a luxuriously creamy curry that balances heat, sweetness, and tang. Serve it over steamed jasmine rice to soak up every last drop of the aromatic sauce, or with a side of crusty bread for dipping. The tender bell peppers add a crisp contrast to the silky texture, making each bite a harmonious blend of flavors and textures.
Breaded Pacific Cod with Tartar Sauce
Just when you need a quick, satisfying meal, this crispy cod delivers. Juicy fillets get a golden crunch, paired with zesty homemade tartar sauce. Perfect for weeknights or impressing guests with minimal effort.
Ingredients
– 1 lb fresh Pacific cod fillets, skinless and patted dry
– 1 cup all-purpose flour, for dredging
– 2 large farm-fresh eggs, beaten until smooth
– 1 cup panko breadcrumbs, for extra crispiness
– ½ cup high-quality mayonnaise
– 2 tbsp sweet pickle relish, finely chopped
– 1 tbsp fresh lemon juice, bright and tangy
– 1 tsp Dijon mustard, for sharpness
– ¼ tsp fine sea salt
– ¼ tsp freshly ground black pepper
– ½ cup neutral vegetable oil, for frying
– Lemon wedges, for serving
Instructions
1. In a shallow bowl, combine ½ cup high-quality mayonnaise, 2 tbsp sweet pickle relish, 1 tbsp fresh lemon juice, and 1 tsp Dijon mustard to make the tartar sauce.
2. Refrigerate the tartar sauce for at least 10 minutes to allow flavors to meld.
3. Season 1 lb fresh Pacific cod fillets with ¼ tsp fine sea salt and ¼ tsp freshly ground black pepper.
4. Place 1 cup all-purpose flour in one shallow dish, 2 large farm-fresh eggs beaten until smooth in another, and 1 cup panko breadcrumbs in a third dish.
5. Dredge each cod fillet in the flour, shaking off any excess.
6. Dip the floured fillet into the beaten eggs, coating it completely.
7. Press the fillet into the panko breadcrumbs, ensuring an even, thick coating for maximum crispiness.
8. Heat ½ cup neutral vegetable oil in a large skillet over medium-high heat until it reaches 350°F, using a thermometer for accuracy.
9. Carefully place the breaded cod fillets in the hot oil, frying in batches to avoid overcrowding.
10. Fry for 3-4 minutes per side until golden brown and the internal temperature reaches 145°F.
11. Transfer the fried cod to a paper towel-lined plate to drain excess oil.
12. Serve immediately with the chilled tartar sauce and lemon wedges on the side.
Zesty and satisfying, the cod boasts a shatteringly crisp exterior that gives way to tender, flaky flesh. The tartar sauce adds a creamy, tangy contrast that elevates each bite. Try it alongside crispy fries or a simple green salad for a complete meal that feels indulgent yet effortless.
Miso Marinated Pacific Cod
Even the simplest ingredients can transform into something extraordinary. Miso-marinated Pacific cod delivers umami depth with minimal effort. This recipe yields tender, flaky fish with a caramelized crust.
Ingredients
– 4 skinless Pacific cod fillets (6 oz each)
– ½ cup white miso paste
– ¼ cup mirin
– 2 tbsp granulated sugar
– 1 tbsp toasted sesame oil
– 2 thinly sliced scallions
– 1 tsp freshly grated ginger
– Neutral high-heat oil (like avocado or grapeseed)
Instructions
1. Whisk together ½ cup white miso paste, ¼ cup mirin, 2 tbsp granulated sugar, 1 tbsp toasted sesame oil, and 1 tsp freshly grated ginger in a medium bowl until smooth.
2. Place 4 skinless Pacific cod fillets in a shallow dish and coat evenly with the miso mixture.
3. Cover the dish and refrigerate for at least 4 hours or up to 24 hours for deeper flavor penetration.
4. Preheat your oven to 400°F and line a baking sheet with parchment paper.
5. Remove the cod from the marinade, letting excess drip off, and place fillets on the prepared baking sheet.
6. Bake for 12–15 minutes until the fish flakes easily with a fork and the top is golden brown.
7. Garnish with 2 thinly sliced scallions before serving.
Miso creates a savory-sweet glaze that caramelizes beautifully in the oven. The cod remains moist and flakes apart with gentle pressure. Serve over steamed jasmine rice or with crisp roasted vegetables for a balanced meal.
Pacific Cod with Sautéed Spinach and Cherry Tomatoes
Unbelievably simple yet elegant, this Pacific cod dish comes together in under 20 minutes with minimal cleanup. Using fresh, vibrant ingredients creates a restaurant-quality meal perfect for busy weeknights. The flaky fish pairs beautifully with the sautéed vegetables for a complete, healthy dinner.
Ingredients
– 4 (6-ounce) skinless Pacific cod fillets
– 2 tablespoons extra virgin olive oil
– 3 cloves garlic, minced
– 1 pint sweet cherry tomatoes, halved
– 5 ounces fresh baby spinach
– 1 teaspoon kosher salt
– ½ teaspoon freshly cracked black pepper
– 1 tablespoon fresh lemon juice
– 2 tablespoons chopped fresh parsley
Instructions
1. Pat dry 4 (6-ounce) skinless Pacific cod fillets thoroughly with paper towels.
2. Season both sides of cod fillets evenly with 1 teaspoon kosher salt and ½ teaspoon freshly cracked black pepper.
3. Heat 2 tablespoons extra virgin olive oil in a large skillet over medium-high heat until shimmering.
4. Place cod fillets in the hot skillet and cook for 4 minutes without moving them.
5. Flip cod fillets carefully using a thin spatula and cook for another 3-4 minutes until opaque throughout.
6. Transfer cooked cod to a clean plate and cover loosely with foil to keep warm.
7. Add 3 cloves minced garlic to the same skillet and sauté for 30 seconds until fragrant.
8. Add 1 pint halved sweet cherry tomatoes and cook for 2 minutes until they begin to soften.
9. Tip: Don’t overcrowd the skillet to ensure proper browning on the fish.
10. Add 5 ounces fresh baby spinach to the skillet and cook for 1-2 minutes until just wilted.
11. Tip: Wilt spinach in batches if your skillet is small to prevent steaming.
12. Drizzle 1 tablespoon fresh lemon juice over the vegetable mixture and toss to combine.
13. Return cod fillets to the skillet and spoon the vegetable mixture over the top.
14. Tip: Let the cod rest for 2 minutes after cooking for juicier results.
15. Garnish with 2 tablespoons chopped fresh parsley before serving.
Juicy and flaky cod contrasts wonderfully with the tender spinach and burst cherry tomatoes. The bright lemon and garlic notes make this dish feel light yet satisfying. Serve immediately over quinoa or with crusty bread to soak up the delicious pan juices.
Conclusion
Perfect for busy weeknights or special occasions, these 23 Pacific cod recipes offer endless inspiration for delicious, healthy meals. We hope you find a new favorite—give one a try, share your thoughts in the comments, and pin this roundup to your Pinterest board for easy reference. Happy cooking!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
