Skillet Harissa Cod with Blistered Cherry Tomatoes and Olives

This one-pan dinner delivers big Mediterranean flavor without a drop of cream or heavy sauce. Lean cod fillets get a quick sear, then simmer gently in a smoky-spicy harissa broth built from burst cherry tomatoes, garlic, and briny olives. The tomatoes break down into a light, saucy base that clings to the fish without weighing down the plate, and a squeeze of lemon at the end brightens every bite. It's a weeknight-friendly recipe: one skillet, about 25 minutes start to finish, and a short ingredient list that leans on pantry staples like harissa paste, olive oil, and olives for maximum flavor with minimal effort. Each portion is built around a generous piece of cod for a satisfying hit of lean protein, while the tomatoes and olives add fiber, brightness, and briny depth instead of butter or cream. Keto-friendly and naturally low in carbs, this dish is light enough for an easy evening meal but still feels like a restaurant-worthy plate. Serve it as is, spooned over sautéed greens or cauliflower rice, with extra pan sauce ladled over the top.

Ingredients

• 2 filletscod fillets, about 5-6 oz each, skinless
• 1.5 tbspolive oil
• 2 clovesgarlic, thinly sliced
• 2 cupscherry tomatoes, halved
• 1.5 tbspharissa paste, adjust to taste for heat
• 0.33 cupkalamata olives, pitted, halved
• 0.25 cupFish or vegetable broth
• 0.5 wholelemon, juiced, plus wedges to serve
• 2 tbspfresh parsley, chopped, for garnish
• to tastesalt
• to tasteblack pepper

Method

No instructions listed.