Pan Seared Cod in a White Wine Tomato Basil Sauce
Delicate yet deeply satisfying, this pan-seared cod dish captures the essence of coastal comfort with a refined touch.
The cod is seared to golden perfection, then nestled in a vibrant sauce of sweet cherry tomatoes, aromatic shallots, and dry white wine—infused with fresh basil for a bright finish. It’s a harmonious balance of crisp texture and silky richness, elevated by the acidity of the wine and the natural sweetness of slow-simmered tomatoes.
Served over hearty brown rice, this meal is simple enough for a weeknight, yet elegant enough for guests. It’s coastal elegance in every bite.
Why People Will Love This Pan-Seared Cod in a White Wine Tomato Basil Sauce:
Elegant simplicity with bold flavor – This dish delivers a refined balance of delicate cod and robust tomato-wine sauce, making it feel gourmet without being complicated.
Crispy texture meets silky sauce – The golden seared crust of the cod contrasts beautifully with the juicy, slow-simmered tomatoes and buttery wine reduction, creating layers of texture in every bite.
Fresh, wholesome ingredients – From sweet cherry tomatoes to fragrant basil and lean cod, this dish highlights clean, whole foods that nourish both body and palate.
Light yet satisfying – It’s hearty enough for dinner thanks to the brown rice base, but still light and bright—perfect for those who want comfort without heaviness.
A versatile crowd-pleaser – Whether served for a casual dinner or plated for guests, this recipe feels both homey and elegant, satisfying a wide range of tastes and occasions.
Key Ingredients:
Cod fillets – Mild, flaky, and tender, cod is the perfect canvas for bold flavors. When pan-seared, it develops a golden crust that locks in moisture and adds irresistible texture.
Cherry tomatoes – These naturally sweet, juicy gems burst open as they simmer, creating a rustic yet elegant sauce that’s both bright and comforting.
Dry white wine – More than just a liquid base, the wine adds depth, acidity, and a subtle floral note that lifts the dish and balances the richness of the butter.
Fresh basil – Stirred in at the end, basil adds a burst of herbal freshness and a fragrant finish that brings harmony to the entire dish.
Shallot and garlic – This aromatic duo forms the flavor foundation of the sauce, offering gentle heat, sweetness, and umami that tie everything together.
Expert Tips:
Start with dry, cold cod for the best sear – Gently salting and refrigerating the cod helps draw out excess moisture. Patting it dry again before cooking ensures a crisp, golden crust without steaming the fish.
Don’t rush the pan heat – Let the oil get hot before adding the cod. A properly preheated pan helps create that beautiful sear and allows the fish to release naturally when it’s ready—no tearing or sticking.
Use a thin metal spatula – A flexible, thin-edged spatula makes it easier to flip delicate fish without breaking the fillets. It’s the key to preserving the presentation.
Deglaze with wine for flavor depth – After sautéing the aromatics, white wine lifts all the fond (browned bits) from the pan, infusing the sauce with layered, savory flavor that water or broth alone can’t achieve.
Finish with basil off-heat – Add fresh basil after the sauce simmers, not during, to preserve its bright, aromatic quality. This final touch keeps the dish tasting fresh and balanced.
Pan Seared Cod in a White Wine Tomato Basil Sauce
Ingredients
1 to 1½ pounds cod fillets, about 1 inch thick
Kosher salt, for seasoning
2 tablespoons extra virgin avocado oil or olive oil (plus more as needed)
2 tablespoons unsalted butter
3 cloves garlic, minced
1 shallot, finely minced
½ cup dry white wine
1½ pounds cherry tomatoes, halved
2 tablespoons fresh basil, finely minced
Cooked short grain brown rice, for serving
Instructions
Prepare the cod:
Rinse the cod fillets and pat them dry with paper towels. Cut into large pieces about 3 to 5 inches in length, depending on your pan size. Lightly season with salt to help draw out excess moisture, then place in the refrigerator for 30 minutes to 1 hour.
Bring to room temperature:
Remove the cod from the fridge, pat dry once more, and let it sit at room temperature for 10 to 15 minutes. This ensures even cooking.
Sear the cod:
Heat a large sauté pan over medium-high heat (about 7 out of 10 on the heat scale). Add avocado or olive oil. When the oil is hot, carefully place the cod in the pan, skin-side (or former skin-side) down. Let it cook undisturbed for about 5 minutes until the bottom is golden and crispy.
Tip: The fish will naturally release from the pan when it’s ready. Use a thin metal spatula to gently lift it if needed.
Baste with butter:
Reduce the heat to low and add the butter to the pan. Tilt the pan slightly and use a spoon to baste the tops of the fillets with the melted butter and oil. This helps gently cook the top portion of the fish while infusing flavor.
Avoid overcrowding:
Cook in batches if needed—overcrowding the pan will cause the fish to steam instead of sear, resulting in a less crispy texture.
Set cod aside:
Once the cod is cooked through and crisped on one side, remove from the pan and set aside, seared side facing up to maintain crispness.
Make the sauce:
Return the pan to just below medium heat. Add an additional tablespoon of oil, followed by the minced shallot. Sauté for about 2 minutes, then add the garlic and cook for 1 more minute, stirring frequently.
Deglaze with wine:
Pour in the white wine and let it simmer for about 5 minutes, allowing the alcohol to cook off and the flavors to concentrate.
Simmer tomatoes:
Add the halved cherry tomatoes to the pan, tossing to coat them in the sauce. Cover and simmer for 10 minutes, stirring occasionally, until the tomatoes soften and begin to burst.
Finish the sauce:
Uncover, stir in the minced basil, and let the sauce simmer uncovered for another 3 to 5 minutes to thicken slightly.
Warm the cod and serve:
Gently return the cod to the pan, seared side up, and allow it to warm through for about 1 minute.
Serve hot over a bed of short grain brown rice, spooning the tomato basil sauce generously over the fish.
Important Notes When Making Pan-Seared Cod in a White Wine Tomato Basil Sauce:
Cod is delicate—handle with care
Cod’s flaky texture is part of its charm, but it also means it can easily break apart. Always flip gently and cook undisturbed to allow the crust to form naturally. Resting the cod before cooking also helps prevent tearing.
The sear is everything
Achieving a golden crust isn’t just about looks—it adds essential texture and flavor contrast to the tender fish. Make sure the pan is hot enough and avoid overcrowding, which will steam instead of sear.
Wine quality matters
Use a dry white wine that you’d enjoy drinking—Sauvignon Blanc, Pinot Grigio, or Chardonnay all work well. A low-quality wine can make the sauce taste flat or acidic, while a good one enhances every element.
Let the tomatoes break down naturally
Don’t rush the simmer. Allowing the cherry tomatoes to soften slowly releases their juices and creates a rich, velvety sauce without needing cream or thickeners.
Serve immediately for best texture
The cod is at its peak when freshly seared and just warmed through in the sauce. Serving right away preserves the contrast between crispy fish and juicy, herby sauce.
How to Enjoy This Pan Seared Cod in a White Wine Tomato Basil Sauce After Cooking
Serve it immediately, seared side up:
The cod’s crispy seared surface is best enjoyed fresh from the pan. Plate it with the golden side facing up to preserve texture and visual appeal.
Spoon the sauce generously:
Ladle the warm tomato basil sauce over and around the cod, allowing the sweet acidity of the tomatoes and the depth of the wine to complement every bite without making the fish soggy.
Pair with a wholesome base:
Serve the cod over a bed of short grain brown rice, which absorbs the flavorful sauce beautifully. You can also try orzo, couscous, or a slice of crusty artisan bread for soaking up the juices.
Add a fresh garnish:
Sprinkle extra chopped basil or a drizzle of good olive oil just before serving to brighten the dish and highlight its freshness.
Balance the plate:
For a complete meal, serve with a crisp green salad, roasted vegetables, or steamed asparagus. Their freshness adds contrast and rounds out the dish.
Wine pairing suggestion:
Enjoy this dish with the same dry white wine used in the sauce—Sauvignon Blanc, Pinot Grigio, or even a light Chardonnay. The pairing enhances the wine notes already infused into the dish.
Storing and reheating:
If you have leftovers, store the fish and sauce separately in airtight containers. Reheat gently on the stovetop to avoid overcooking the cod, and re-crisp the fish briefly in a skillet if possible. Best enjoyed within 1–2 days.
Nutrition Information
For one serving of Pan-Seared Cod in a White Wine Tomato Basil Sauce (based on a 5–6 oz cod portion served with ½ cup of sauce and ½ cup cooked short grain brown rice):
Calories: 310 kcal | Total Fat: 11.2 g | Saturated Fat: 3.4 g | Monounsaturated Fat: 5.1 g | Polyunsaturated Fat: 1.3 g | Cholesterol: 65 mg | Sodium: 280–350 mg (depending on added salt and wine) | Total Carbohydrates: 21.7 g | Dietary Fiber: 2.8 g | Sugars: 4.9 g | Protein: 29.4 g
Frequently Asked Questions:
Can I use frozen cod for this recipe?
Yes, but it must be fully thawed and thoroughly patted dry before cooking. Excess moisture from frozen fish can prevent a good sear and cause the fish to steam instead of crisp.
What type of white wine works best for the sauce?
A dry white wine is ideal—such as Sauvignon Blanc, Pinot Grigio, or an unoaked Chardonnay. Avoid sweet wines, as they can throw off the balance of acidity and freshness in the sauce.
How can I keep the cod from falling apart while cooking?
Make sure the fish is dry, your pan is properly heated, and avoid moving the cod during searing. It will naturally release from the pan when it’s ready. Use a thin spatula and flip only once.
Can I substitute another fish for cod?
Absolutely. Other mild, flaky white fish like halibut, haddock, or sea bass work well. Just adjust the cooking time based on thickness—thinner fillets may cook faster.
Can I make the sauce ahead of time?
Yes! The tomato basil sauce can be made a day in advance and stored in the fridge. Reheat gently before adding the freshly seared cod to warm through just before serving.
Why do I salt the cod before cooking and refrigerate it?
Salting the cod helps draw out excess moisture, which leads to a better sear and firmer texture. Letting it rest in the fridge after salting further dries the surface for optimal browning during pan-searing.
How do I know when the cod is ready to flip in the pan?
The cod is ready to flip when the bottom is golden brown and the fillet naturally releases from the pan with minimal resistance. Forcing it too early can tear the fish. Let it sear undisturbed for about 5 minutes first.
What’s the purpose of basting the cod with butter?
Basting gently cooks the top of the fish without flipping it, keeping the inside moist while infusing richness. The hot butter also helps develop more flavor and gives the cod a beautiful finish.
Why cover the tomatoes while they simmer?
Covering the pan traps steam, allowing the cherry tomatoes to break down and release their juices more quickly. This creates a rich, naturally thickened sauce without needing cream or starch.
Can I make the sauce without wine?
Yes. You can substitute white wine with low-sodium chicken broth and a splash of white wine vinegar or lemon juice for acidity. While the flavor won’t be identical, it will still be delicious and balanced.