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Pan-Seared Cod in White Wine Tomato Basil Sauce

A quick and easy recipe for Pan-Seared Cod in White Wine Tomato Basil Sauce!
  • Serves 4
  • 40 minutes

 

cod

For the White Wine Tomato Basil Sauce:

  • 2 tablespoons olive oil
  • 1/4 teaspoon crushed red pepper flakes
  • 3 large cloves garlic, finely minced
  • 1 pint cherry tomatoes, sliced in half
  • 1/4 cup dry white wine
  • 1/2 cup fresh basil, finely chopped
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon fresh lemon zest
  • 1/2 teaspoon salt (more to taste)
  • 1 teaspoon granulated sugar
  • 1/4 teaspoon fresh ground black pepper (more to taste)

For the Cod:

  • 2 tablespoons olive oil
  • Fresh Wild Cod, cut into 4 fillets 
  • Salt and pepper

 

For the White Wine Tomato Basil Sauce:

  • Heat oil in a large saute pan over medium heat. Add crushed red pepper flakes and garlic and saute for 1 minute, or until garlic is fragrant. Add the cherry tomatoes and cook, stirring occasionally, until they’re soft and blistering, but still hold their shape, 9 to 12 minutes. Add in the white wine, stir, and allow the mixture to come to a gentle simmer. Stir in the basil, lemon juice, lemon zest, salt, sugar, and pepper and cook for 2 minutes. Transfer the sauce into a bowl and set aside until needed.

For the Cod:

  • Heat oil in a large saute pan over medium heat. Pat the cod dry with paper towels. Then season both sides of cod with salt and pepper.
  • Place cod in the oil and cook until golden brown, about 3 minutes. Carefully flip the cod over and continue cooking for another 3 to 4 minutes, OR until it’s cooked through.
  • Pour the white wine tomato basil sauce over the cod, let the sauce warm up for a minute, then remove from heat and and serve at once.