You can make my Nonna's Skillet Cod with Tomatoes in less than 25 minutes! You'll love this quick Italian fish recipe accented with garlic, olives and parsley. Don't forget to dip crusty bread in the pan juices!
Every time I make this Skillet Cod with Tomatoes, it smells like Nonna's been cooking in my kitchen! This is one of her dishes from Naples that I've loved since childhood.
Think tender, moist, flaky cod in a pool of olive oil flavored with garlic, topped with savory, cooked tomatoes and accented with parsley and black olives. Mmmm.
Can you smell the aroma?
I used to call this sautéed cod, but it's more of a braised cod dish. The fish turns out so moist after cooking in the liquid!
You have to try this with a hunk of Italian bread on the side to sop up the delicious pan juices! And don't miss my other cod recipes!
Recipe ingredients
Cod: Use Atlantic cod, Pacific cod, scrod, haddock, pollock or any sturdy white fish, such as halibut. It's best to use thick fish fillets, so the tomatoes have time to cook down. If you're starting with frozen cod, let it thaw first.
Tomatoes: You can use fresh tomatoes or four whole, peeled tomatoes from a can, which is what I prefer. You can use the rest of the can of tomatoes for these Italian Green Beans with Tomatoes or these Italian Sautéed Mushrooms, or simply use them to make tomato sauce.
If using fresh tomatoes, you'll need to remove the core and most of the seeds. It's optional to peel the skin off, but if you leave it on, you may find little bits of skin in your pan when the tomatoes are cooked.
Olives: These are optional but add a nice pop of color and a salty flavor accent. I prefer black olives, but feel free to use your favorite kind.
How to make skillet cod with tomatoes
See the card at the end of this post for the full recipe, but here's an overview.
It's best to use a 12-inch skillet with a lid (affiliate link) for this recipe. You could use a 12-inch frying pan with a lid if needed.
- Sauté thinly sliced garlic in a tablespoon of olive oil over medium-high heat.
- Add the cod and top with tomatoes, parsley, salt and pepper. Pour the remaining olive oil over the top.
- Bring to a boil, then lower the heat. Cover the pan and let the fish cook for at least 10 minutes, or until it flakes easily with a fork. Add the olives during the last minute of cooking.
Recipe tips
- Briefly cooking the garlic slices first ensures they'll be tender when the fish is done. I recently updated the recipe to include this step. (The photos of the cooked fish include more firm garlic that wasn't sautéed first.)
- Don't flip the cod during cooking because it's not necessary and can cause the tender fish to fall apart.
- You can make this up to two hours before serving it and leave it in the pan uncovered on the stove, reheating if desired. Nonna always believed the food has to wait for you, not the other way around.
What to serve with it
Besides the requisite crusty bread, you have to try this cod dinner with Italian Green Beans with Tomatoes! It's a match made in heaven.
You also can serve this fish and tomatoes over rice cooked like pasta. And don't forget a delicious Italian green salad!
Frequently asked questions
You can, but you'd probably have to roast the tomatoes first. Most recipes call for roasting the tomatoes tossed in oil for 10 minutes at 400 degrees F before adding the cod and baking for an additional 10-15 minutes.
It's quicker to make this Italian cod on the stove!
It should take about 11 minutes to cook cod on the stove using this recipe, but it will depend on the thickness of your fish. The cod is done when you can flake it with a fork.
When the pan comes to a boil, you can cook the fish covered for 10 minutes. Then you can turn off the heat and let the cod continue to steam in the covered pan for a few minutes until you're ready to serve it. The cod will be very tender.
I hope you enjoy this Skillet Cod with Tomatoes as much as we do! My kids have loved this dish since they were little (minus the olives)!
More cod recipes
If you love cod, check out this Baked Cod with Bread Crumbs and Butter, this keto Parmesan Baked Cod and this Atlantic Cod with Coffee Butter. You also may like Broiled Cod with Paprika. If you enjoy fried fish, don't miss this Oven-Fried Cod, Pan-Fried Cod Fish, Beer-Battered Cod or Fried Baccalà (Salted Cod Fish)!
Enjoy!
If you try this skillet cod recipe, be sure to leave a comment and a rating!
Skillet Cod with Tomatoes and Olives
Ingredients
- 1 ½ pounds fresh cod fillets (see notes for substitutions)
- 4 medium vine tomatoes (fresh or picked from a can of peeled, whole tomatoes)
- 3 large cloves garlic (peeled and sliced)
- ¼ teaspoon black pepper
- ¼ teaspoon salt (plus more to taste, if needed)
- 3 tablespoons chopped fresh parsley (divided use)
- 1 ounce sliced black olives (drained & patted dry for garnish, optional)
- ¼ cup + 1 tablespoon olive oil
Instructions
- Rinse the cod in cold water and remove any bones. Pat fish dry with a paper towel.
- Rinse parsley and dry it before chopping the leaves. Set aside. Slice up the garlic.
- If using fresh tomatoes, rinse, core, and peel them (optional). Cut the tomatoes into 1-inch wedges and remove the seeds. (If using canned tomatoes, just use four tomatoes from the can. Cut them up with a fork and drain the juice.)
- Heat one tablespoon of the olive oil in a 12-inch skillet on mediump-high. Add the garlic and saute it for two minutes until fragrant and sizzling. Then add the cod and top with tomatoes, 2 tablespoons of parsley, pepper and ¼ teaspoon salt. Pour ¼ cup of olive oil on top and bring the pan to a boil.
- When boiling, put the heat on low and cover the pan. Cook until the cod can be flaked with a fork. The cooking time will depend on the thickness of your fish, but start checking after 10 minutes of being covered. Do not flip the fish. When the cod is just about done, add olives for the last minute of cooking.
- When the cod is done, turn off the heat. If desired, you can let the fish sit in the covered pan for a few minutes until you're ready to serve it. (The cod can stay in the pan for up to two hours, but uncover it after a few minutes, so it doesn't continue steaming in the pan. Reheat if desired.) Garnish with a tablespoon of parsley and add any extra salt needed before serving.
- Refrigerate leftovers for up to four days. I would not recommend freezing this.
Notes
Nutrition
(Recipe Source: Adapted from Nonna, who taught Mom to make this. Originally published on July 22, 2014 as "Nonna's Fish with Tomatoes" and updated now with additional photos and information, plus a tweak to the recipe.)
Kristine
I love cooking cod and this recipe sounds super yummy! I'm all about a light and fresh dinner and this is it! Pinning this one to try, thanks!
Mamma C
I hope you enjoy it, Kristine!
Catherine
My mouth is watering! Perfect summertime meal...everyone in my family would love this dish. It looks beautiful.
I can relate completely...nothing brings back memories like being in the kitchen...the smells especially and the flavors too 🙂
Mamma C
Good food has a way of doing that. Thank you, Catherine!
colleen kennedy
Aren't food memories the BEST memories??!! Cod is one of my favorite fish dishes and I make it just like this as well, love it! PRetty photos too!
Mamma C
Yes, so many memories! I'm glad you like the photos. Thanks, Colleen!
Colleen
I just bought some fresh cod, so this is perfect timing. It looks delicious and easy to make, so dinner is sorted now!
Mamma C
That's great, Colleen! Enjoy.
Maria
There was always so much love with our nonnas... I had a similar experience with mine. How wonderful to have so many wonderful memories. I am sure your nonna is smiling from above ♥ This is one of the best ways to prepare cod... it looks absolutely amazing Andrea!
Mamma C
Hi Maria - I know you understand! Thank you for your beautiful comment.
Catherine Brown
I love cod because it's so light and flaky, but it definitely needs to be paired with something flavorful. This looks PERFECT! 🙂
Mamma C
Yes, there are wonderful Mediterranean flavors here! Thanks, Catherine!
Alyssa
I love the quote about the food waiting for you, and not the opposite. I love to cook for people, but I hate trying to get it all together while people are standing around hungry. I am totally adopting your Nonna's mantra!
Mamma C
Hi Alyssa - It's nice to hear from you! Nonna's philosophy makes so much sense, and I remind myself of her advice often. It's really helpful!
Joann
Made this the other nigh (after work) and it was simple and fast! I used cod fillets and a variety of heirloom tomatoes ... So flavorful and fresh! Always need go to recipes for fish and this is my new one!!
Thanks!
Mamma C
I love the idea of using heirloom tomatoes! You're a great cook, Joann, and I'm honored that you tried my Nonna's recipe.
Denise | Sweet Peas & Saffron
Aww, that's so sweet! Isn't it amazing how food=memories? I love that. This fish & tomatoes dish looks delicious!
Mamma C
Thanks, Denise. Definitely lots of good memories with this dish. 🙂
Joann
Looks delicious...I make something similar with sea bass (although it's pricey)
Will have to try with a different white fish.
This is one of the few fish dishes that Ben
and Emily love!!!
Mamma C
I haven't tried it with sea bass, Joann, but I bet it's delicious. My kids have always loved this too, even when they were little.