Skillet-Braised Cod with Vegetables
Fast! A truly restaurant-style dish you can make at home. If you need a filling, very tasty fish dinner but don’t have time, this braised cod with vegetables will save you. Minimal prep, and in half an hour the dish is ready - plus an incredible aroma fills the kitchen.
Updated : 13 February, 2026
Easy
About 30 min.
Ingredients
800 grams
Cod
250 grams
Cherry tomatoes
50 grams
Olives
50 grams
Olive
50 milliliters
White wine
1
Onion
2
Garlic
1 tablespoon
Lemon juice
2 tablespoon
Olive oil
10 grams
Parsley
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to braise cod with vegetables in a skillet: prepare the needed ingredients. You can use a whole cod piece with skin, or already-cleaned fillet without skin and bones - fresh or frozen. Frozen portioned fillets also work, so choose what you like. You can skip the white wine; in that case replace it with water, or water mixed with 1 tsp tomato paste (or ketchup).
Step 2
Rinse the fish and pat dry. Season with salt and pepper on both sides. If you’re using frozen fish, thaw it first and gently squeeze out excess moisture - otherwise the fish won’t sear in the oil and will only stew.
Step 3
If the pieces are very large, cut them into serving portions right away. I first wanted larger pieces, but they didn’t fit well in the skillet, so I cut them in half again.
Step 4
Peel the onion and slice into strips or dice.
Step 5
Peel the garlic and finely chop it with a knife.
Step 6
Rinse the parsley, pat dry, and finely chop.
Step 7
In a deep, thick-bottomed skillet, heat vegetable oil. Add the onion and garlic and sauté, stirring, for 2 minutes until very fragrant.
Step 8
Transfer the onion and garlic to a plate, leaving the flavored oil in the skillet. You can skip sautéing the onion and garlic first: sear the fish in the oil, then add the onion and garlic - this shortens cooking by about 5 minutes. But if you’re not rushing, it’s better to flavor the oil first and then sear the fish in it; it will be more aromatic.
Step 9
Add the fish fillets and cook until golden, about 5 minutes. Flip the fillets and cook for another 3 minutes.
Step 10
Return the onion and garlic to the skillet.
Step 11
Add the tomatoes, first crushing them with your fingers. You can also skip crushing and simply cut the tomatoes in half.
Step 12
Pour in the wine, add the lemon juice, then add the green and black olives. Simmer everything together over low heat for about 10 minutes, until the fish is cooked through.
Step 13
At the very end, sprinkle the fish and sauce with chopped parsley and serve. Enjoy your meal!
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