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dish of pan-seared cod with fresh tomato salsa

Pan-Seared Cod with Fresh Salsa

This pan-seared cod with fresh salsa is light, flavorful, and ready in just 20 minutes. Golden, flaky fish pairs perfectly with a bright tomato-lime-basil salsa for a refreshing seafood dinner.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American with Mediterranean influence
Calories: 260
Ingredients Method Notes

Ingredients
  

For the Cod
  • 4 cod fillets about 6 oz each
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 teaspoon paprika optional
  • Salt and black pepper to taste
For the Fresh Salsa
  • 2 medium tomatoes finely diced
  • ½ small red onion minced
  • 1 clove garlic minced
  • 1 small jalapeño seeds removed and diced
  • Juice of 1 lime
  • 2 tablespoons fresh basil chopped (or cilantro)
  • Salt to taste

Method
 

  1. Prep the fish: Pat cod fillets dry with paper towels. Season both sides with salt, pepper, and a pinch of paprika.
  2. Heat the pan: Place a large non-stick or cast-iron skillet over medium-high heat. Add olive oil and let it heat until shimmering.
  3. Cook the cod: Add the fillets gently to the pan. Cook for 3–4 minutes without moving them to build a golden crust.
  4. Flip and finish: Turn the fillets carefully. Add the butter and spoon it over the fish as it cooks another 3–4 minutes until opaque and flaky.
  5. Make the salsa: In a bowl, mix tomatoes, onion, garlic, jalapeño, lime juice, basil, and salt. Toss until well combined.
  6. Serve: Place cod on plates and top generously with fresh salsa.

Notes

  • Make sure the cod is dry before cooking — moisture prevents a good sear.
  • The salsa can be prepped up to 2 hours ahead, but add lime juice last to keep flavors fresh.
  • For a milder salsa, leave out the jalapeño. For extra heat, keep some seeds in.
  • Serve immediately for the best taste and texture.