Pan-Seared Cod in White Wine Tomato Basil Sauce Recipe

 

Pan-Seared Cod in White Wine Tomato Basil Sauce

Ingredients

For the White Wine Tomato Basil Sauce

2 tablespoons olive oil (28 ml)

¼ teaspoon crushed red pepper flakes

3 large garlic cloves, finely minced

1 pint cherry tomatoes, halved

¼ cup dry white wine (add up to ½ cup total if you prefer a saucier finish)

½ cup fresh basil, finely chopped

2 tablespoons fresh lemon juice (28 ml)

½ teaspoon lemon zest

½ teaspoon salt, or to taste

1 teaspoon granulated sugar

¼ teaspoon freshly ground black pepper, or to taste

For the Cod

2 tablespoons olive oil (28 ml)

1 ½ pounds fresh cod, cut into 4 fillets

Salt and freshly ground black pepper, to taste

Instructions:

Make the White Wine Tomato Basil Sauce

Heat olive oil in a large sauté pan over medium heat. Add the crushed red pepper flakes and minced garlic, cooking for about 1 minute until fragrant but not browned.

Add the cherry tomatoes and cook, stirring occasionally, for 8–12 minutes until softened and blistered but still holding their shape.

Pour in the white wine, stir, and let it simmer gently. Stir in the basil, lemon juice, lemon zest, salt, sugar, and black pepper. Cook for another 2 minutes, then taste and adjust seasoning as needed.

Transfer the sauce to a bowl and set aside.

Cook the Cod

Heat olive oil in a large nonstick skillet over medium heat. Pat the cod fillets dry with paper towels, then season both sides generously with salt and pepper.

Place the fillets in the skillet and cook for about 3 minutes, until golden brown on the bottom. Carefully flip and cook for another 3–4 minutes, or until the fish flakes easily with a fork and is fully cooked through.

Pour the prepared tomato basil sauce over the cod, allow it to warm through for about 1 minute, then remove from heat.

Serve and Enjoy

Serve immediately, spooning extra sauce over the fillets. This dish pairs beautifully with crusty bread, rice, or a simple green salad.