Pan-Seared Cod with Garlic Mushroom-Tomato Sauté & Roasted Potatoes

Pan-Seared Cod with Garlic Mushroom-Tomato Sauté & Roasted Potatoes ingredients

• 4 6-oz fillets cod fillets
• 2 large russet potatoes
• 8 oz cremini mushrooms
• 1 cup cherry tomatoes
• 3 cloves garlic
• 4 tbsp olive oil
• 1 lemon
• 2 tbsp fresh parsley
• 0.75 tsp salt
• 0.5 tsp black pepper
• 0.5 tsp dried oregano

How to make Pan-Seared Cod with Garlic Mushroom-Tomato Sauté & Roasted Potatoes

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a medium bowl, toss the 2 large diced russet potatoes with 1 tablespoon of olive oil, 0.25 teaspoon of salt, and 0.25 teaspoon of black pepper. Spread them in a single layer on the prepared baking sheet.
3. Roast the potatoes for 25-30 minutes, turning halfway through, until they are tender and golden brown. Keep them warm.
4. While the potatoes are roasting, pat the 4 cod fillets dry with paper towels. Season both sides of the fish with the remaining 0.5 teaspoon of salt and 0.25 teaspoon of black pepper.
5. Heat 2 tablespoons of olive oil in a large non-stick skillet over medium-high heat until shimmering. Carefully place the seasoned cod fillets in the hot skillet.
6. Sear the fish for 3-4 minutes per side, depending on thickness, until it's golden brown on the outside and flakes easily with a fork in the thickest part. Remove the fish from the skillet and set aside on a plate, tented loosely with foil to keep warm.
7. Add the remaining 1 tablespoon of olive oil to the same skillet over medium heat. Add the 8 oz sliced cremini mushrooms and cook, stirring occasionally, until they release their liquid and begin to brown, about 5-7 minutes.
8. Stir in the 3 minced garlic cloves and 1 cup halved cherry tomatoes. Add 0.5 teaspoon dried oregano. Cook for another 3-4 minutes, stirring gently, until the tomatoes soften slightly and the garlic is fragrant.
9. Remove the skillet from the heat. Squeeze the juice from half a lemon over the mushroom and tomato sauté. Stir in 2 tablespoons chopped fresh parsley.
10. To serve, place a portion of the roasted potatoes on each plate, top with a pan-seared cod fillet, and spoon the garlic mushroom-tomato sauté generously over the fish. Garnish with additional lemon wedges, if desired.

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