Pan-Seared Cod in White Wine Tomato Basil Sauce Recipe
This Pan-Seared Cod in White Wine Tomato Basil Sauce is a flavorful and elegant seafood dish featuring tender cod fillets pan-seared to a golden brown and served with a vibrant sauce made from cherry tomatoes, garlic, fresh basil, and a splash of dry white wine. The sauce balances acidity and sweetness with lemon juice, zest, and a touch of sugar, creating a perfect medley of tastes that complement the delicate cod. Ready in just 40 minutes, this recipe is a delightful option for a healthy and impressive weeknight or weekend dinner.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Mediterranean
- Diet: Low Fat
Ingredients
White Wine Tomato Basil Sauce
- 2 tablespoons (28ml) olive oil
- 1/4 teaspoon crushed red pepper flakes
- 3 large cloves garlic, finely minced
- 1 pint juicy 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)
Cod
- 2 tablespoons (28ml) olive oil
- 1 and 1/2 pounds fresh cod, cut into 4 fillets
- Salt and pepper to season
Instructions
- Prepare the Sauce: In a large sauté pan over medium heat, warm 2 tablespoons of olive oil. Add 1/4 teaspoon crushed red pepper flakes and 3 cloves of minced garlic. Sauté for 1 minute until the garlic is fragrant but not browned.
- Cook Tomatoes: Add 1 pint of halved cherry tomatoes to the pan. Cook, stirring occasionally, until the tomatoes are softened and blistering but still maintain their shape, about 8 to 12 minutes.
- Add Wine and Seasonings: Pour in 1/4 cup dry white wine and stir. Allow the mixture to come to a gentle simmer. Stir in 1/2 cup chopped basil, 2 tablespoons fresh lemon juice, 1/2 teaspoon lemon zest, 1/2 teaspoon salt, 1 teaspoon granulated sugar, and 1/4 teaspoon black pepper. Cook for another 2 minutes. Taste and adjust seasoning as needed.
- Set Sauce Aside: Transfer the sauce into a separate bowl and set aside until ready to serve.
- Prepare Cod: Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat. Pat the cod fillets dry with paper towels and season both sides with salt and pepper.
- Cook Cod: Place the cod fillets in the heated skillet. Cook until the underside is golden brown, about 3 minutes. Carefully flip the fillets and cook the other side for another 3 to 4 minutes, or until the fish is cooked through and flakes easily.
- Serve: Pour the warm white wine tomato basil sauce over the cooked cod. Let the sauce warm for a minute over low heat, then remove from heat and serve immediately.
Notes
- For a saucier sauce, add an extra 1/4 cup of dry white wine when cooking the tomatoes.
- Be careful not to overcook the garlic to avoid bitterness.
- Patting the cod dry before seasoning helps achieve a better sear.
- Use a nonstick skillet or well-seasoned pan to prevent the cod from sticking.
- Adjust seasoning of the sauce to your preference, especially salt and pepper.
- Fresh basil adds vibrant flavor; do not substitute with dried basil for best taste.
- Serve with crusty bread or over rice to soak up the delicious sauce.
