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This one pan cod recipe is made with cherry tomatoes, artichoke hearts and fresh lemon.
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One Pan Cod with Cherry Tomatoes and Artichokes

This one pan cod recipe features cherry tomatoes, artichoke hearts and fresh lemon in a buttery white wine tomato sauce.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Mediterranean
Keyword: Mediterranean cod with tomatoes, one pan cod with tomatoes, one pan fish with tomatoes
Servings: 4 servings
Calories: 362kcal
Author: Samantha Ferraro

Equipment

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
US Customary - Metric

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.

Nutrition

Calories: 362kcal | Carbohydrates: 11g | Protein: 32g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 88mg | Sodium: 340mg | Potassium: 972mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1335IU | Vitamin C: 48mg | Calcium: 69mg | Iron: 2mg