Pan-Seared Cod with Tomato Jam & Aleppo Pepper, Easy

Published: February 24, 2026
Jimmy JohnsonJimmy Johnson
Categories: Vegetables, European, Seafood, Mediterranean Diet
Tags: Quick, Mediterranean, Seafood, Weeknight Dinner, Fish, Glaze
A professional, appetizing food photography shot of Pan-Seared Cod with Tomato Jam & Aleppo Pepper. Visible: golden pan-seared cod fillets glazed with glossy tomato jam, caramelized onions, lemon wedges, chopped parsley, and a light sprinkle of Aleppo pepper. Cuisine style: modern Mediterranean, plated on a shallow white oval dish with a rustic wood table and linen napkin. Style: bright natural lighting, shallow depth of field, restaurant-quality presentation, vibrant color contrast and texture detail. IMPORTANT: No text, no labels, no captions, no words on the image. Pure food photography only.

Tomato Cod

This is one of those weeknight dishes that looks and tastes like you fussed for hours but comes together in under 40 minutes. The sweet-tangy tomato jam marries beautifully with mellow caramelized onion, and Aleppo pepper adds a warm, fruity heat that lifts the cod without overpowering it.

I love serving it with simple roasted vegetables or a lemony couscous — the pan sauce is irresistible spooned over everything. It’s an easy, elegant fish dinner to impress friends or make a quiet weeknight feel special.

Ingredients

  • 1.5 lb Cod fillets, skinless
  • 1/2 cup Tomato jam
  • 1 pieces Yellow onion, thinly sliced
  • 2 tsp Aleppo pepper
  • 2 tbsp Olive oil
  • 2 tbsp Unsalted butter
  • 2 pieces Garlic cloves, minced
  • 1/4 cup All-purpose flour (for dusting)
  • 2 tbsp Fresh lemon juice
  • 1 tsp Kosher salt
  • 1/2 tsp Freshly ground black pepper
  • 2 tbsp Fresh parsley, chopped

Instructions

  1. Pat the cod fillets dry and season both sides with 3/4 tsp salt and the black pepper. Lightly dust each fillet with the flour, shaking off excess.

  2. Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium heat. Add the sliced onion and a pinch of salt and cook, stirring occasionally, until deeply caramelized, about 10 minutes. Add minced garlic in the last minute and stir.

  3. Transfer half the caramelized onion to a small bowl. To the pan onions remaining in the skillet, stir in the tomato jam, Aleppo pepper, and lemon juice; reduce heat to low and let the glaze warm and meld for 1–2 minutes.

  4. Wipe the skillet clean and return to medium-high heat with the remaining 1 tbsp olive oil and 1 tbsp butter. Add the cod fillets and sear 3–4 minutes per side until golden and just cooked through (flakes easily with a fork).

  5. Remove the cod to a plate and spoon the warm tomato-Aleppo glaze over each fillet. Top with the reserved caramelized onions and sprinkle with chopped parsley and a final pinch of Aleppo pepper if desired.

  6. Serve immediately with lemon wedges and your choice of sides, spooning any extra pan sauce over the fish.

Tips & Notes

  • Dry the fish thoroughly before searing to get a golden crust.
  • If your tomato jam is very sweet, add an extra 1 tsp lemon juice to the glaze to brighten the flavors.
  • Make the caramelized onions ahead — they keep in the fridge for 3 days and elevate other meals too.