Pan-Seared Cod with Herbed Quinoa & Tomato Jam

Pan-Seared Cod with Herbed Quinoa & Tomato Jam
DifficultyBeginner
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This refined yet approachable meal features golden-crusted cod fillets, served atop quinoa infused with fresh herbs, and topped with a tangy-sweet tomato jam made from cherry tomatoes, vinegar, and spices. It's a dish that balances lightness with depth, ideal for a weekday dinner or a special night in.

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Yields4 Servings
Prep Time20 minsCook Time25 minsTotal Time45 mins
For the Pan-Seared Cod
 4 cod fillets (5–6 oz each), skinless and boneless
 Salt and pepper
 1 tbsp olive oil
 1 tbsp butter
 Zest of ½ lemon
 Optional: pinch of smoked paprika or cayenne
For the Herbed Quinoa
 1 cup quinoa, rinsed
 2 cups vegetable or chicken broth
 2 tbsp olive oil
 1 clove garlic, minced
 ¼ cup chopped fresh parsley
 1 tbsp chopped fresh dill or chives
 Juice of ½ lemon
 Salt and pepper to taste
For the Tomato Jam
 1 cup cherry tomatoes, halved
 1 small shallot, finely chopped
 1 tbsp olive oil
 1 tbsp balsamic vinegar
 1 tbsp brown sugar or honey
 Pinch of red pepper flakes
 Salt to taste
Suggested Pairings
 Steamed broccolini or asparagus
 Microgreen salad with citrus dressing
 A crisp white wine like Albariño or Sauvignon Blanc
Make the Tomato Jam
1

  1. Heat 1 tbsp olive oil in a saucepan over medium heat.

  2. Add shallot and cook until softened, ~2 minutes.

  3. Stir in cherry tomatoes, vinegar, brown sugar, red pepper flakes, and a pinch of salt.

  4. Simmer uncovered, stirring occasionally, for 12–15 minutes until thickened and jammy.

  5. Taste and adjust seasoning. Set aside.

Cook the Quinoa
2

  1. In a medium saucepan, toast quinoa in 1 tbsp olive oil over medium heat for 1–2 minutes.

  2. Add broth, bring to a boil, reduce to simmer, cover, and cook for 15 minutes, or until liquid is absorbed.

  3. Remove from heat, fluff with a fork, and stir in garlic, herbs, lemon juice, and remaining olive oil.

  4. Season with salt and pepper. Keep warm.

Sear the Cod
3

  1. Pat cod fillets dry and season both sides with salt, pepper, and lemon zest.

  2. Heat olive oil and butter in a large skillet over medium-high heat.

  3. Add cod and cook 3–4 minutes per side, depending on thickness, until golden and just opaque (internal temp: 135–140°F / 57–60°C).

  4. Spoon butter over the fish as it finishes cooking for added flavor.

Plate and Serve
4

  1. Spoon herbed quinoa onto each plate.

  2. Top with a seared cod fillet and a generous dollop of tomato jam.

  3. Garnish with extra herbs or microgreens and lemon wedges if desired.

Tips for Success
5

  • Dry cod thoroughly before searing for best browning.

  • Tomato jam can be made ahead and stored in the fridge for 3–4 days.

  • Quinoa can also be substituted with couscous, farro, or bulgur.

Wine Pairing
6

Try with a crisp Sauvignon Blanc, Chablis, or Vermentino. For a non-alcoholic pairing, go with sparkling water infused with lemon and basil.

Ingredients

For the Pan-Seared Cod
 4 cod fillets (5–6 oz each), skinless and boneless
 Salt and pepper
 1 tbsp olive oil
 1 tbsp butter
 Zest of ½ lemon
 Optional: pinch of smoked paprika or cayenne
For the Herbed Quinoa
 1 cup quinoa, rinsed
 2 cups vegetable or chicken broth
 2 tbsp olive oil
 1 clove garlic, minced
 ¼ cup chopped fresh parsley
 1 tbsp chopped fresh dill or chives
 Juice of ½ lemon
 Salt and pepper to taste
For the Tomato Jam
 1 cup cherry tomatoes, halved
 1 small shallot, finely chopped
 1 tbsp olive oil
 1 tbsp balsamic vinegar
 1 tbsp brown sugar or honey
 Pinch of red pepper flakes
 Salt to taste
Suggested Pairings
 Steamed broccolini or asparagus
 Microgreen salad with citrus dressing
 A crisp white wine like Albariño or Sauvignon Blanc
Pan-Seared Cod with Herbed Quinoa & Tomato Jam
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