Why You’ll Love This Seared Cod with Summer Vegetables

• It’s incredibly fast and fuss-free. From start to finish, you’re looking at about 25 minutes. The cooking process is active but simple, making it perfect for a weeknight when you want something special without a lot of effort.
• The textures are a dream. You get the satisfying crispness of the seared cod skin against the tender, flaky fish, all contrasted with the soft, juicy vegetables. It’s a real symphony in your mouth.
• It’s endlessly adaptable. I’ll give you the perfect base recipe, but honestly, you can swap the veggies based on what’s at its peak at the market. Got some asparagus? Throw it in. Yellow squash? Absolutely. It’s a great way to clean out the fridge, too.
• It feels luxurious but is surprisingly affordable. Cod is a fantastic, mild white fish that’s usually wallet-friendly. This dish has that “wow” factor that makes it great for entertaining, but it’s simple enough for a quiet dinner for two.

Ingredients & Tools

• 2 (6-ounce) cod fillets, skin-on or skinless, about 1-inch thick
• 3 tablespoons olive oil, divided
• 1 medium zucchini, chopped into half-moons
• 1 cup cherry or grape tomatoes, halved
• 1/2 cup fresh corn kernels (from about 1 ear)
• 1/2 red onion, thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon fresh lemon juice, plus lemon wedges for serving
• 1/4 cup fresh basil, chopped
• 2 tablespoons fresh parsley, chopped
• To taste kosher salt and freshly ground black pepper

Tools: A large skillet (cast iron or stainless steel works best for searing), tongs, a sharp knife, and a cutting board.

The quality of your cod really matters here—look for firm, translucent fillets with a fresh, sea-breeze smell. And don’t skip the fresh herbs! They add a pop of color and a burst of flavor that dried herbs just can’t replicate in this fresh, simple dish.

Serves: 2 | Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes

Before You Start: Tips & Ingredient Notes

• Pat that fish dry! This is the single most important step for getting a gorgeous sear. Use paper towels to thoroughly dry the cod fillets on all sides. Any surface moisture will steam the fish instead of letting it brown beautifully.
• Bring your fish to room temperature. Take the cod out of the fridge about 15-20 minutes before cooking. A cold fillet hitting a hot pan will lower the pan’s temperature and can lead to uneven cooking.
• Don’t be shy with the salt. Season your cod generously right before it goes into the pan. Salt draws out moisture, so if you salt it too early, you’ll undo all that good work of drying it. Season at the last second for the perfect crust.
• Chop your veggies uniformly. Try to cut the zucchini and onion into similar-sized pieces so they cook at the same rate. You want them tender-crisp, not mushy.

How to Make Seared Cod with Summer Vegetables

Serving Suggestions

Complementary Dishes

• Crusty bread or garlic bread — Absolutely essential for sopping up every last bit of the delicious juices from the vegetables and fish. A warm, chewy baguette is perfect here.
• Simple buttered orzo — A small side of buttery orzo pasta acts as a lovely, neutral base that soaks up the flavors without competing with the lightness of the main dish.
• A crisp green salad with a lemon vinaigrette — Double down on the fresh, zesty theme. A simple arugula salad with shaved Parmesan would be fantastic.

Drinks

• A crisp Sauvignon Blanc — The classic pairing. Its bright acidity and citrus notes mirror the lemon in the dish and cut through the richness of the fish beautifully.
• A light, citrusy pale ale — If you prefer beer, look for something with notes of lemon or grapefruit. It’s surprisingly refreshing with the seared crust and summer veggies.
• Sparkling water with lemon — For a non-alcoholic option, the bubbles and citrus are all you need to cleanse the palate between bites.

Something Sweet

• Lemon sorbet — A scoop of intensely tart and sweet sorbet is the perfect, light way to end the meal, continuing the citrus theme.
• Fresh berry pavlova — The crisp meringue, soft marshmallow center, and juicy berries feel like a natural extension of summer on a plate.
• Grilled peaches with vanilla ice cream — Takes advantage of summer stone fruit and adds a warm, smoky note that contrasts nicely with the light main course.

Top Mistakes to Avoid

• Mistake: Using a cold or wet fish fillet. This is the biggest culprit for a soggy, steamed crust instead of a sear. Pat it dry and let it come to room temp—I promise it makes all the difference.
• Mistake: Crowding the pan. If your skillet is too small for both fillets without them touching, cook them in two batches. Overcrowding creates steam, which again, prevents browning. Give them space to breathe!
• Mistake: Flipping the fish too early. Be patient! The fish will naturally release from the pan when a good crust has formed. If you try to force it, you’ll tear the beautiful surface.
• Mistake: Overcooking the cod. Cod cooks quickly and can go from moist and flaky to dry and rubbery in a matter of minutes. It’s better to slightly undercook it, as it will continue to cook from residual heat after you take it out of the pan.

Expert Tips

• Tip: Use a fish spatula. If you cook fish regularly, invest in a thin, slotted fish spatula. It’s flexible enough to slide perfectly under delicate fillets without breaking them.
• Tip: Add a pat of butter at the end. For an extra layer of richness, add a tablespoon of cold butter to the vegetables right after you take them off the heat. Swirl it in until it melts into a glossy sauce.
• Tip: Get creative with herbs. While basil and parsley are classic, try tarragon for a slight anise note, or dill for a more Scandinavian vibe. Fresh chives would be lovely too.
• Tip: Make it a sheet pan meal. For an even easier cleanup, you can roast the vegetables on a sheet pan at 425°F (220°C) for 15 minutes, adding the cod fillets for the last 10-12 minutes of cooking. You won’t get the same sear, but it’s still delicious.

FAQs

Can I use a different type of fish?
Absolutely! This method works wonderfully for any firm, mild white fish like halibut, sea bass, or haddock. Just adjust the cooking time based on the thickness of the fillets. The rule of thumb is about 8-10 minutes total per inch of thickness. If you use a thinner fish like tilapia, it will cook much faster, so keep a close eye on it.

My fish stuck to the pan! What did I do wrong?
Don’t worry, it happens to everyone. The most common reasons are a pan that wasn’t hot enough, fish that wasn’t dry enough, or trying to flip it too early. Make sure your pan is properly preheated—you should hear a definite sizzle when the fish hits the oil. And remember, the fish will tell you when it’s ready to flip; it will release easily from the pan surface.

Can I make this ahead of time?
This dish is truly best served immediately. However, you can do all the prep ahead: chop the vegetables, mix the herbs, and have your fish dried and ready to go in the fridge. When you’re ready to eat, it will come together in just 10 minutes. Reheating cooked fish often leads to a rubbery texture, so I don’t recommend it.

What if I don’t have fresh corn?
Frozen corn is a fantastic substitute! There’s no need to thaw it—just add it directly to the pan from the freezer. It will heat through in the same amount of time. Canned corn can work in a pinch, but be sure to drain and rinse it well, as it can be a bit softer and sweeter.

How can I tell when the cod is perfectly cooked?
The best test is the “flake test.” Gently press the top of the fillet with a fork or your finger. The flesh should feel firm but still yield slightly, and it should separate easily into large, opaque flakes. An instant-read thermometer inserted into the thickest part should read 135-140°F (57-60°C). Remember, it will continue to cook a bit after removal from the heat.