Pan-Seared Cod in White Wine Tomato Basil Sauce Recipe
This Pan-Seared Cod in White Wine Tomato Basil Sauce is a celebration of coastal simplicity and Mediterranean charm.
Tender, flaky cod is seared until golden, then bathed in a vibrant sauce of juicy cherry tomatoes, fragrant basil, and a splash of crisp white wine. Each element brings its own character—the tomatoes burst with natural sweetness, the wine adds gentle acidity, and the basil lends freshness that awakens the palate.
Finished with a whisper of garlic, lemon, and spice, this dish is both light and soul-satisfying, perfect for those who crave elegance without excess.
Why People Will Love This Pan-Seared Cod in White Wine Tomato Basil Sauce:
Bright Mediterranean flavors – The fusion of fresh basil, sweet tomatoes, and crisp white wine creates a sauce that feels refreshing, light, and full of vitality.
Perfect harmony of textures – The golden seared crust of the cod contrasts beautifully with its delicate, flaky interior and the silky sauce that coats it.
Nutritious without compromise – Lean protein from cod paired with antioxidant-rich tomatoes and herbs makes this dish wholesome while still indulgent in taste.
Simple yet sophisticated – With just a few quality ingredients, it achieves a restaurant-worthy flavor that feels refined but is easy to prepare at home.
Versatile and crowd-pleasing – Whether paired with rice, pasta, crusty bread, or salad, it adapts effortlessly to different tastes and occasions.
Elevates an ordinary evening – This dish turns a weeknight dinner into something memorable, offering comfort with a touch of elegance.
Key Ingredients
Cod Fillets – Mild, flaky, and tender, cod acts as a perfect canvas that absorbs the bright, aromatic flavors of the sauce while providing lean, nourishing protein.
Cherry Tomatoes – Bursting with natural sweetness, they blister and soften into a rich base that balances acidity and depth in the sauce.
Fresh Basil – Adds a fragrant, herbal freshness that ties the Mediterranean flavors together, elevating the dish with its vibrant aroma.
White Wine – A splash of dry white wine brightens the sauce, adding subtle acidity and complexity that enhances both the tomatoes and the fish.
Garlic & Red Pepper Flakes – Infuse the dish with warmth and depth, giving the sauce a savory backbone and a gentle kick of spice.
Lemon Juice & Zest – Bring a lively citrus note that sharpens the flavors, making the dish feel fresh and light on the palate.
Expert Tips
Pat the cod completely dry – Moisture on the surface prevents browning. Use paper towels to remove excess water before seasoning and searing for a perfectly golden crust.
Use a heavy-bottomed skillet – Cast iron or stainless steel pans retain heat better than nonstick alone, ensuring an even sear without overcooking the delicate flesh.
Don’t overcrowd the pan – Cook the fillets in batches if necessary. Crowding lowers the temperature and causes steaming instead of searing, leaving the fish pale and soggy.
Control the heat carefully – Start with medium-high heat for the sear, then reduce to medium to cook the cod through gently. This prevents overcooking and keeps the flesh moist.
Deglaze with wine at the right time – When the tomatoes begin releasing juices, add the wine and scrape the pan’s fond (the caramelized bits) to infuse the sauce with layered flavor.
Balance sweetness and acidity – Taste the sauce before finishing. If it feels too sharp, add a pinch more sugar; if too sweet, adjust with extra lemon juice. This creates harmony between the cod and the sauce.
Add basil at the end – Stir in basil just before serving to preserve its fresh, aromatic quality instead of cooking it down and losing its vibrancy.
Serve immediately – Cod dries out if left too long. For the best experience, transfer straight from pan to plate and spoon the sauce generously over the fillets.
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.
Important Notes When Making Pan-Seared Cod in White Wine Tomato Basil Sauce:
Choose high-quality cod – Fresh cod fillets with firm, translucent flesh yield the best results. If using frozen, thaw completely in the refrigerator and pat dry to remove excess moisture before cooking.
Season thoughtfully – Cod has a delicate flavor. Over-salting can easily overpower it, while under-seasoning makes the dish bland. Start light, then adjust after the sauce comes together.
Handle the fish gently – Cod flakes easily when cooked. Use a thin, wide spatula to flip the fillets carefully, and avoid moving them too much in the pan.
Monitor cooking time closely – Cod cooks quickly. Overcooking results in a dry, rubbery texture. Remove it from heat as soon as it flakes easily with a fork and reaches an internal temperature of about 145°F (63°C).
Don’t rush the tomatoes – Allow the cherry tomatoes to blister and soften fully before adding wine. This step builds the natural sweetness and richness that balance the acidity of the sauce.
Wine choice matters – Use a dry white wine like Sauvignon Blanc, Pinot Grigio, or Chardonnay. Avoid overly sweet wines, as they can make the sauce cloying.
Serve with intention – This dish is best enjoyed immediately after cooking while the cod is moist and the sauce is vibrant. Letting it sit too long can dull the flavors and dry the fish.
How To Enjoy Pan-Seared Cod in White Wine Tomato Basil Sauce After Cooking:
1. Serve Immediately for Best Texture
Cod is at its peak when eaten right after cooking—flaky, tender, and moist. Letting it sit too long can cause the fish to dry out and the sauce to lose vibrancy.
Spoon plenty of sauce over each fillet before serving to lock in moisture and flavor.
2. Pair with the Right Sides
Crusty Bread: Perfect for soaking up every drop of the wine-infused tomato basil sauce.
Pasta or Rice: Simple spaghetti, linguine, or fluffy jasmine rice provides a neutral canvas that carries the sauce beautifully.
Vegetables: Pair with roasted asparagus, sautéed spinach, or a crisp green salad to add freshness and balance.
Potatoes: Creamy mashed potatoes or roasted baby potatoes work well with the light acidity of the sauce.
3. Elevate the Dining Experience
Plate the cod gently to keep the fillets intact, ladle the sauce generously, and garnish with fresh basil leaves or a touch of lemon zest for color and aroma.
Serve family-style in the pan for a rustic Mediterranean feel, or plate individually for an elegant restaurant-inspired presentation.
4. Beverage Pairings
Wine: A crisp Sauvignon Blanc, Pinot Grigio, or a light Chardonnay mirrors the citrus and herbal tones in the dish.
Beer: A light lager or wheat beer pairs surprisingly well with the tomato-based sauce.
Non-Alcoholic: Sparkling water with a squeeze of lemon or a chilled herbal iced tea provides refreshment without overpowering the flavors.
5. Creative Leftover Ideas
Flake leftover cod into the sauce and toss with pasta for a quick Mediterranean-style dinner.
Spoon the cod and sauce over toasted bread as a rustic bruschetta.
Use the leftovers in a grain bowl with quinoa, farro, or couscous for a healthy lunch.
Nutrition Information:
Ffor Pan-Seared Cod in White Wine Tomato Basil Sauce (per serving, based on 4 servings):
Calories: 255 kcal | Total Fat: 12.1 g | Saturated Fat: 2.0 g | Monounsaturated Fat: 7.1 g | Polyunsaturated Fat: 1.5 g | Cholesterol: 65 mg | Sodium: 370–420 mg (depending on added salt) | Total Carbohydrates: 7.8 g | Dietary Fiber: 1.9 g | Sugars: 4.3 g | Protein: 28 g
Frequently Asked Questions:
Can I use a different type of fish instead of cod?
Yes. This recipe works beautifully with other white, flaky fish such as halibut, haddock, sea bass, or tilapia. Just adjust cooking times slightly depending on thickness.
What kind of white wine is best for the sauce?
A dry white wine such as Sauvignon Blanc, Pinot Grigio, or Chardonnay works best. Avoid sweet wines, as they can make the sauce overly sweet and unbalanced.
How spicy is the dish with red pepper flakes?
The red pepper flakes add a subtle warmth rather than strong heat. If you prefer more spice, you can increase the amount, or leave it out entirely for a milder flavor.
Can I prepare the sauce ahead of time?
Yes. You can make the tomato basil sauce a few hours ahead and refrigerate it. When ready to serve, reheat gently in a skillet and pour over freshly cooked cod.
What sides pair best with this dish?
This cod pairs wonderfully with crusty bread, pasta, rice, or roasted vegetables. A crisp green salad also balances the freshness of the tomatoes and basil.
How do I prevent the cod from sticking to the pan?
Make sure the pan and oil are fully heated before adding the fish. Pat the cod completely dry and avoid moving it too soon—let it sear undisturbed for 2–3 minutes until it naturally releases.
How can I keep the cod from falling apart when flipping?
Cod is delicate. Use a thin, wide spatula and flip it gently in one motion. Cooking over medium heat (not too high) also helps the fish hold its structure.
Why does my sauce taste too acidic?
Tomatoes and wine can sometimes lean sharp. Balance by adding a pinch more sugar or an extra drizzle of olive oil to round out the flavors without overpowering the dish.
When should I add the fresh basil?
Add basil toward the end of cooking or just before serving. Cooking it too long causes it to lose its bright, aromatic flavor.
How do I know the cod is fully cooked?
Cod is ready when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). Overcooking will make it dry, so check early and remove promptly.