This one pan cod with cherry tomatoes and artichokes is an easy Mediterranean dinner that's light, flavorful and perfect for mid-week cooking. Sweet cherry tomatoes simmer in a buttery white wine sauce with delicate cod filets and artichoke hearts. It's a simple meal that's ready in about 30 minutes.
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About This Recipe
If you're looking for an easy one pan cod recipe that's full of bright Mediterranean flavors, you'll love this One Pan Cod with Cherry Tomatoes and Artichokes.
Sweet cherry tomatoes gently simmer with shallots, garlic, butter and white wine until they create a rustic, jammy pan sauce. The cod is then nestled into the sauce with tender artichoke hearts and lemon slices, where it gently simmers until perfectly flaky and infused with all those incredible flavors.
One of my favorite additions to this Mediterranean cod recipe is canned or frozen artichoke hearts. They're an easy pantry staple that adds substance to the dish without making it feel heavy and pairs beautifully with the sweet tomatoes and delicate fish.
Everything cooks together in a single skillet, making this an easy weeknight dinner. Pair the cod and tomatoes with Mediterranean Rice or Lemon Herb Couscous to soak up everything bit of that delicious tomato sauce.
📋 Ingredients
- Cherry Tomatoes: Look for ripe, fragrant tomatoes with a deep color. Grape tomatoes also work very well, or substitute vine-ripened tomatoes and cut into 1-inch pieces.
- Cod Fillets: Cod is a mild, flaky white fish that holds up well to simmering. If possible, purchase skinless, boneless fillets and pat them dry before seasoning so the salt and pepper adhere easily.
- Artichoke Hearts: One of my favorite pantry staples! Canned or frozen artichoke hearts pair beautifully with tomatoes and lemon. If using canned artichokes packed in water or brine, drain them well and gently squeeze away any excess moisture. If they're large, cut them in half.
- White Wine: A splash of white wine adds brightness and acidity to the pan sauce. Sauvignon Blanc, Pinot Grigio, or an unoaked Chardonnay all work well.
- Fresh Herbs: Fresh parsley and basil finish the dish with fresh Mediterranean flavor. Don't skip them. They really brighten the entire dish before serving.
See recipe card for full information on ingredients and quantities.
🍋 Substitutions and Variations
- Use Different Tomatoes: Fresh cherry and grape tomatoes are ideal for their size and sweet flavor. If fresh tomatoes aren’t available, substitute one 14-ounce can of diced tomatoes with their juices for an equally delicious sauce.
- Try Another Fish: Halibut, sea bass, haddock, or flounder all work well in this recipe. Depending on the thickness of the fillets, you may need to adjust the cooking time.
- Halibut is much thicker than cod, so I recommend adding an additional ½ cup of chicken or vegetable stock to keep plenty of sauce in the pan while the fish cooks.
- Shrimp is another wonderful option, but cooks much faster, usually about 5 to 8 minutes depending on size.
- Skip the Wine: Replace the white wine with chicken stock or vegetable broth plus a squeeze of fresh lemon juice.
- Make It Heartier: For a more filling meal, stir in a can of rinsed white beans with the artichoke hearts.
- Add More Mediterranean Flavors: Scatter in chopped Kalamata olives during the last few minutes of cooking, or finish with crumbled feta cheese for a Greek-inspired twist.
⏲️ Instructions
Sauté the Aromatics. Sauté the sliced shallot in olive oil and butter for about 3–4 minutes. Stir in the sliced garlic and cook for another 30 seconds until fragrant.
Cook the Tomatoes. Add the cherry tomatoes and cook for 10-12 minutes, gently pressing them with the back of a spoon as they soften. Pour in the white wine and continue simmering for 2–3 minutes until the sauce slightly reduces.
Add the Fish. Season the cod with Kosher salt and black pepper. Nestle the fillets into the tomato sauce and scatter the artichoke hearts around the fish. Lay the lemon slices over the top.
Finish Cooking. Cover the skillet and gently simmer for 10–12 minutes, until just cooked through. Garnish with chopped parsley, fresh basil, and a final squeeze of lemon juice before serving.
📍 Recipe Tips
- Pat the Fish Dry: Use paper towels to gently pat the fish dry before seasoning. This helps the salt and pepper stick evenly.
- Don't Overcook the Fish: Cod cooks quickly, so start checking it around the 10-minute mark. It should flake easily while still being tender in the center.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat until warmed through
Serving Suggestions
The buttery tomato sauce deserves something to soak up every last spoonful. Serve the one pan cod with:
- Mediterranean Yellow Rice
- Greek Rice Pilaf
- Lemon Herb Couscous
- Wine Pairing: Pinot Grigio or Sauvignon Blanc both pair very well.
More Seafood Recipes to Try
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.
One Pan Cod with Cherry Tomatoes and Artichokes
LittleFerraroKitchen.com
Ingredients
- 4 cod fillets about 6 ounces each
- Kosher salt and freshly ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 large shallot thinly sliced
- 4 garlic cloves thinly sliced
- 2 cups cherry tomatoes halved
- ½ cup dry white wine
- 1 cup canned artichoke hearts drained, patted dry and halved
- 1 lemon half sliced, half reserved for serving
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh basil
Instructions
- Season the cod. Pat the cod fillets dry with paper towels and season both sides generously with kosher salt and black pepper.
- Sauté the aromatics. Heat the olive oil and butter in a large skillet over medium heat. Add the sliced shallot and sauté for 3–4 minutes until softened. Stir in the sliced garlic and cook for another 30 seconds, just until fragrant.
- Simmer the tomatoes. Add the halved cherry tomatoes and cook for 10-12 minutes, stirring occasionally. As the tomatoes soften, gently press them with the back of a wooden spoon to release their juices and create a rustic pan sauce.
- Deglaze with wine. Pour in the white wine and let it simmer for 2–3 minutes, allowing the alcohol to cook off while the sauce reduces slightly.
- Add the fish and artichokes. Nestle the seasoned cod fillets into the tomato sauce. Scatter the artichoke hearts around the fish and arrange the lemon slices over the top.
- Cover and cook. Cover the skillet with a lid and gently simmer for 10–12 minutes, depending on the thickness of the cod, until the fish is opaque and flakes easily with a fork.
- Finish and serve. Remove the skillet from the heat and garnish generously with chopped parsley and basil. Squeeze the remaining half of the lemon over the fish just before serving.
Notes
- Pat the Fish Dry: Use paper towels to gently press on the fish to remove excess moisture before seasoning. This helps the salt and pepper stick evenly.
- Don't Overcook the Fish: Cod cooks quickly, so start checking it around the 10-minute mark. It should flake easily while still being tender in the center.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat until warmed through.
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