Mediterranean-Style Cod (Merluzzo alla mediterranea)

Cod (Merluzzo) is widely known as a traditional Italian ingredient; however, it did not originate in Italy, it was brought to the Mediterranean region from the cold North Atlantic seas. To transport the fish without refrigeration, the Vikings started curing it with salt, and it became what we know as Bacalao (Baccalà / Bacalhau).

Let’s dive into the flavors of the Mediterranean Sea with this decadent recipe, perfect for our #FeastofTheSevenFishes celebration!


  • 2 Panamei Cod Portions, thawed
  • ½ lb Tri-colored potatoes, cut lengthwise
  • 1 Artichoke heart, cut lengthwise
  • ¼ cup Kalamata olives, pitted and drained
  • 1 cup Cherry Tomatoes, whole
  • 1 tbsp olive oil
  • 2 tsp kosher salt
  • 2 tsp freshly ground black pepper
  • Basil leaves, thinly sliced
  • 1 lemon, zested and juiced

Mediterranean-Style Cod


In a medium pot, parboil the potatoes for about 5 minutes, until tender. Drain and set aside. Using a paper towel, pat dry the Cod portions to remove the excess of moisture, season with salt and pepper.

Heat the olive oil in a large pan over medium-high heat and add the Cod portions. Cook until seared for about 2–3 minutes each side. Remove the fish from the pan and set aside; using the same pan over medium-high heat, add the potatoes, artichoke, cherry tomatoes, Kalamata olives, lemon, and sauté for 3-4 minutes.

Serve the vegetables on a plate with the Cod portions on top, and sprinkle with basil.

Buon Appetito!


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