Pan-seared cod fillets with sweet and sour cherry tomatoes, really easy, quick, and delicious, and perfect for scooping up with bread! These cod fillets, whether frozen or fresh, are prepared in a pan with sautéed cherry tomatoes, raisins, and apple cider vinegar, making them truly special. The cod fillets sautéed separately with olives and capers are already delicious on their own, but with the addition of cherry tomatoes, they create a special and truly surprising dish. I was amazed by how good they were; I’m not sure if it was the vinegar or the raisins, but the tomatoes were really delicious. I considered adding a bit of honey to enhance the sweet and sour flavor, but after tasting them, they were already so sweet that I decided not to add honey. Truly delicious, the sweetness of the tomatoes makes the fish really tasty and enjoyable, not the usual recipe that might end up being boring.
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 2-4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Pan-Seared Cod with Sweet and Sour Cherry Tomatoes
- 4 fillets cod
- 10.5 oz cherry tomatoes
- 1 clove garlic
- 1 oz leccino olives
- to taste salted capers
- 1 tbsp raisins
- to taste parsley
- 2 tbsps extra virgin olive oil
- to taste salt
- 3 tbsps apple cider vinegar
Tools for Preparing Pan-Seared Cod with Sweet and Sour Cherry Tomatoes
- 1 Pan
- 1 Cutting board
- 1 Knife
- 1 Bowl
Preparation Steps for Pan-Seared Cod with Sweet and Sour Cherry Tomatoes
Wash the cherry tomatoes and cut them in half. In a pan, add a bit of extra virgin olive oil, a peeled garlic clove, and once the oil heats up, add the cherry tomatoes. Add a little salt, the raisins, and sauté briefly on high heat, then add the apple cider vinegar and cook for another minute, still on high heat. Cook for about 2-3 minutes in total, no more. If the tomatoes are not very sweet, you can add a bit of honey or a little brown sugar. Place the tomatoes in a bowl. Leave the garlic in the pan.
In the same pan, add a little more oil, without cleaning it, and cook the cod fillets. I used frozen fillets, which I quickly rinsed under water to remove excess ice.
Add rinsed olives and capers and a bit of salt, cover with a lid. Let cook on one side, then gently flip with a spatula. Remove the garlic and then add the cherry tomatoes, letting them cook together for a few minutes for flavor.
At the end of cooking, add a little chopped parsley and enjoy, excellent with two garlic bread crostini.
