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.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 20 minsCook Time 25 minsTotal Time 45 minsFor 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
Heat 1 tbsp olive oil in a saucepan over medium heat.
Add shallot and cook until softened, ~2 minutes.
Stir in cherry tomatoes, vinegar, brown sugar, red pepper flakes, and a pinch of salt.
Simmer uncovered, stirring occasionally, for 12–15 minutes until thickened and jammy.
Taste and adjust seasoning. Set aside.
Cook the Quinoa
2
In a medium saucepan, toast quinoa in 1 tbsp olive oil over medium heat for 1–2 minutes.
Add broth, bring to a boil, reduce to simmer, cover, and cook for 15 minutes , or until liquid is absorbed.
Remove from heat, fluff with a fork, and stir in garlic, herbs, lemon juice, and remaining olive oil.
Season with salt and pepper. Keep warm.
Sear the Cod
3
Pat cod fillets dry and season both sides with salt, pepper, and lemon zest.
Heat olive oil and butter in a large skillet over medium-high heat.
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 ).
Spoon butter over the fish as it finishes cooking for added flavor.
Plate and Serve
4
Spoon herbed quinoa onto each plate.
Top with a seared cod fillet and a generous dollop of tomato jam.
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
Directions Make the Tomato Jam
1
Heat 1 tbsp olive oil in a saucepan over medium heat.
Add shallot and cook until softened, ~2 minutes.
Stir in cherry tomatoes, vinegar, brown sugar, red pepper flakes, and a pinch of salt.
Simmer uncovered, stirring occasionally, for 12–15 minutes until thickened and jammy.
Taste and adjust seasoning. Set aside.
Cook the Quinoa
2
In a medium saucepan, toast quinoa in 1 tbsp olive oil over medium heat for 1–2 minutes.
Add broth, bring to a boil, reduce to simmer, cover, and cook for 15 minutes , or until liquid is absorbed.
Remove from heat, fluff with a fork, and stir in garlic, herbs, lemon juice, and remaining olive oil.
Season with salt and pepper. Keep warm.
Sear the Cod
3
Pat cod fillets dry and season both sides with salt, pepper, and lemon zest.
Heat olive oil and butter in a large skillet over medium-high heat.
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 ).
Spoon butter over the fish as it finishes cooking for added flavor.
Plate and Serve
4
Spoon herbed quinoa onto each plate.
Top with a seared cod fillet and a generous dollop of tomato jam.
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.
Pan-Seared Cod with Herbed Quinoa & Tomato Jam
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