Pan-Seared Cod with Provençale Tomato Basil Relish
Pan-Seared Cod with Provençale Tomato Basil Relish brings the flavors of Southern France to your table, featuring golden, tender pan-seared fish topped with a vibrant tomato basil relish. The relish is a fresh variation on the classic Sauce Vierge, a traditional French sauce made with finely chopped tomatoes, olive oil, fresh herbs, and a touch of acidity, celebrated for its light, bright flavor. By adding kalamata olives and capers, this version introduces a subtle briny note that enhances the natural sweetness and juiciness of the tomatoes.
The tomatoes, allowed to sit so the flavors meld, create a harmonious, refreshing topping that balances perfectly with the rich, savory sear of the fish. Fresh basil adds an aromatic, peppery lift, while herbes de Provence give a gentle floral and herbal depth. A splash of red wine vinegar or lemon juice brightens the dish, making it feel light, vibrant, and effortlessly elegant.
Beyond its delicious taste, this dish is a wonderful way to enjoy the health benefits of tomatoes. Packed with antioxidants like lycopene, vitamins C and K, and minerals, tomatoes support heart health, immune function, and overall wellness, making this dish as nourishing as it is flavorful.
The relish is also incredibly versatile—it works beautifully over roasted chicken, stirred into pasta, spooned onto toasted bread, or mixed with grains or roasted vegetables, making it a flavorful addition to countless meals. Simple to prepare, fresh, and bursting with Mediterranean flair, it’s perfect for weeknight dinners and special occasions alike.
Pan-Seared Fish with Provençale Tomato Basil Relish
Ingredients
- 2 cups diced fresh tomatoes
- 2 tbsp finely diced onion or shallot
- 2 cloves garlic, minced
- 8 Kalamata olives, pitted and sliced
- 2 tsp capers, chopped
- 1/2 tsp herbes de Provence
- 2 tbsp chopped fresh basil
- 2 tbsp fresh lemon juice
- 1/4 cup extra virgin olive oil
- salt and pepper to taste
Instructions
- In a medium bowl, combine diced tomatoes, shallot, garlic, basil, herbes de Provence, olive oil, vinegar/lemon juice, olives, and capers.
- Season with salt and pepper.
- Cover and let sit at room temperature for at least 30 minutes before serving to allow the flavors to blend beautifully.
- Pat fish fillets dry and season with salt and pepper.
- Heat olive oil in a skillet over medium-high heat.
- Sear fish fillets 3–4 minutes per side until golden brown and opaque in the center.
- Spoon the prepared relish over the fish fillets and garnish with extra fresh basil if desired.
- Serve with roasted vegetables, grains, or crusty bread.
Notes
- The relish can be prepared several hours ahead, covered, and refrigerated; bring to room temperature before serving.