Pan Seared Cod Fillets are tender and flaky and taste wonderful with a dollop of Fresh Puttanesca Sauce. Just a word of warning, the sauce is exquisite, but powerful so use sparingly with this delicate fish.

Pan Seared Black Cod Fillets with Puttanesca Sauce

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Course: Dinner
Cuisine: Italian
Prep Time: 3 minutes
Cook Time: 6 minutes
Total Time: 9 minutes
Degree of Difficulty : Easy
Servings: 2 people


  • 2 fillets black cod, skin on
  • 1 tsp olive oil
  • kosher salt and black pepper
  • 1 recipe Fresh Puttanesca Sauce


  • Gather all ingredients before starting recipe
  • Dry cod fillets with a paper towel and season with salt and pepper and cut 2 or 3 slits in the skin to prevent the fillets from curling
  • Heat a teaspoonful of olive oil in a non-stick frying pan over medium high heat and heat until the oil is almost smoking
  • Add cod fillets, skin side down and cook for 2-3 minutes
  • Carefully turn, and cook the second side for an additional 2-3 minutes, or until the fish flakes easily with a fork


  • Spoon a small amount of Puttanesca sauce in the bottom of the plate, and draw out into a line
  • Top with a fillet of cod, then add a dollop of the sauce on top of the cod
  • Garnish with chopped parsley.


  • Cut baguette slices on a diagonal and drizzle with olive oil and sprinkle with sea salt
  • Toast under the broiler until nicely browned, turn and toast the second side.
  • Serve with pan seared cod and puttanesca sauce

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