Description
This pan-seared cod recipe features tender cod fillets cooked to golden perfection and topped with a vibrant white wine tomato basil sauce. The sauce blends fresh cherry tomatoes, garlic, basil, lemon, and a hint of crushed red pepper flakes for a flavorful, aromatic finish. Ready in just 40 minutes, this dish is a quick and elegant seafood dinner perfect for any occasion.
Ingredients
For the White Wine Tomato Basil Sauce:
- 2 tablespoons (28ml) olive oil
- 1/4 teaspoon crushed red pepper flakes
- 3 large cloves of garlic, finely minced
- 1 pint cherry tomatoes, sliced in half
- 1/4 cup (57ml) dry white wine (add an extra 1/4 cup for a saucier sauce)
- 1/2 cup fresh basil, finely chopped
- 2 tablespoons (28ml) 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 (28ml) olive oil
- 1 1/2 pounds fresh cod, cut into 4 fillets
- Salt and pepper to season
Instructions
- Prepare the White Wine Tomato Basil Sauce: Heat 2 tablespoons of olive oil in a large sauté pan over medium heat. Add 1/4 teaspoon crushed red pepper flakes and 3 finely minced garlic cloves, sautéing for about 1 minute until fragrant but not browned.
- Cook the Tomatoes: Add 1 pint halved cherry tomatoes to the pan. Stir occasionally and cook for 8 to 12 minutes until the tomatoes are soft and blistering but still hold their shape.
- Add Wine and Seasonings: Pour in 1/4 cup dry white wine and bring the mixture to a gentle simmer. Stir in 1/2 cup chopped fresh basil, 2 tablespoons lemon juice, 1/2 teaspoon lemon zest, 1/2 teaspoon salt, 1 teaspoon sugar, and 1/4 teaspoon black pepper. Cook for 2 more minutes, then taste and adjust seasoning as needed. Transfer the sauce to a bowl and set aside.
- Prepare the Cod: Heat 2 tablespoons olive oil in a large nonstick pan or skillet over medium heat. Pat the cod fillets dry with paper towels and season both sides with salt and pepper.
- Pan-Sear the Cod: Place the seasoned cod fillets in the hot oil. Cook for about 3 minutes until the underside is golden brown. Carefully flip the fillets and cook for another 3 to 4 minutes, or until the fish flakes easily with a fork and is cooked through.
- Combine and Serve: Pour the prepared white wine tomato basil sauce over the cooked cod fillets in the pan. Let the sauce warm for about a minute, then remove from heat and serve immediately.
Notes
- You can add an extra 1/4 cup white wine to make the sauce more saucy if desired.
- Be careful not to overcook the cod; it should flake easily but remain moist and tender.
- If you prefer less heat, reduce the amount of crushed red pepper flakes.
- Serve with crusty bread or over a bed of rice or pasta to soak up the delicious sauce.
- Use fresh cod fillets for the best texture and flavor.
