Pan-Seared Paprika Cod with Roasted Eggplant & Tomato Relish
This quick and flavorful gluten-free recipe features tender paprika-dusted cod fillets, pan-seared to perfection, served with a vibrant roasted eggplant and cherry tomato relish. Perfect for a healthy weeknight dinner in under 20 minutes.
- 4 pieces (about 6 oz each) cod fillets, skinless
- 1 medium eggplant, small, diced
- 1.5 cups cherry tomatoes, halved
- 3 tbsp olive oil
- 1 tsp smoked paprika
- 0.5 tsp garlic powder
- 2 tbsp lemon juice
- 2 tbsp fresh parsley, chopped
- 1 tsp sea salt
- 0.5 tsp black pepper
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Instructions
Heat 1.5 tbsp olive oil in a large nonstick skillet over medium-high heat. Add diced eggplant and sauté for 4 minutes until lightly golden.
⏱️ 4 minutesAdd cherry tomatoes, half of the sea salt, and black pepper to the skillet. Sauté for another 2 minutes, then transfer the mixture to a bowl and toss with lemon juice and chopped parsley.
⏱️ 2 minutesPat cod fillets dry and season both sides with smoked paprika, garlic powder, remaining salt, and pepper.
⏱️ 1 minuteAdd remaining 1.5 tbsp olive oil to the skillet. Sauté the cod fillets over medium-high heat for 3 minutes per side until golden and just cooked through.
⏱️ 6 minutesServe cod fillets immediately, topped with the roasted eggplant and tomato relish.
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Nutrition Information
Per serving. Values are approximate and may vary.
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