Pan-Seared Cod with Blistered Tomato and Caper Salsa

Pat the cod fillets dry with paper towels and season both sides with salt and pepper to taste.

Heat one tablespoon of olive oil in a large nonstick skillet over medium-high heat.

Place the cod in the skillet and sear for 4 to 5 minutes per side until the fish is golden brown and flakes easily with a fork.

Remove the fish from the skillet and set aside on a warm plate.

Add the remaining tablespoon of olive oil to the same skillet, then stir in the cherry tomatoes and garlic.

Cook the tomato mixture for 3 to 4 minutes until the tomatoes begin to soften and release their juices.

Stir in the capers, lemon juice, and chopped parsley, then cook for one additional minute.

Spoon the warm tomato and caper salsa over the seared cod fillets before serving immediately.