Introduction

This pan-seared cod in white wine tomato basil sauce is a delightful and flavorful dish perfect for a weeknight dinner or special occasion. Tender cod fillets are cooked to golden perfection and topped with a vibrant sauce made from cherry tomatoes, fresh basil, and a splash of white wine. It’s simple to prepare yet impressive on the plate.

The image shows three white fish fillets in a silver pan, each topped with halved red and yellow cherry tomatoes and chopped green herbs. The fish looks soft and juicy with a slightly golden color from seasoning. The pan contains a light, golden-yellow sauce with herbs and small tomato pieces floating around the fish. The bright colors of the tomatoes contrast with the white fish and the shiny silver pan, all set against a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons (28ml) olive oil

1/4 teaspoon crushed red pepper flakes

3 large cloves of 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

2 tablespoons (28ml) olive oil

1 1/2 pounds fresh cod, cut into 4 fillets

Salt and pepper, for seasoning cod

Instructions

Step 1: For the White Wine Tomato Basil Sauce, heat 2 tablespoons olive oil in a large sauté pan over medium heat. Add crushed red pepper flakes and minced garlic, sautéing for about 1 minute until garlic is fragrant but not browned.

Step 2: Add the halved cherry tomatoes and cook, stirring occasionally, until the tomatoes are soft and blistering yet still hold their shape, about 8 to 12 minutes.

Step 3: Pour in the white wine and stir to combine. Let the mixture simmer gently, then add chopped basil, lemon juice, lemon zest, salt, sugar, and pepper. Cook for 2 more minutes, taste, and adjust seasoning if needed. Transfer the sauce to a bowl and set aside.

Step 4: For 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.

Step 5: Place the cod fillets in the hot oil and cook until golden brown on one side, about 3 minutes. Carefully flip and cook the other side for another 3 to 4 minutes until the fish is cooked through and flakes easily with a fork.

Step 6: Spoon the warm white wine tomato basil sauce over the cooked cod fillets, let it warm for a minute in the pan, then remove from heat. Serve immediately.

Tips & Variations

For a richer sauce, add an extra 1/4 cup of white wine when cooking the tomatoes.

If fresh basil is unavailable, substitute with 1 tablespoon of dried basil or fresh parsley for a different but still fresh flavor.

Use a nonstick pan or well-seasoned skillet to prevent the delicate cod from sticking and breaking apart.

Serve with crusty bread or over cooked pasta to soak up the flavorful sauce.

FAQs

Can I use frozen cod for this recipe?

Yes, frozen cod can be used. Make sure to thaw it completely and pat it dry before cooking to achieve a good sear.

What if I don’t have white wine on hand?

You can substitute white wine with low-sodium chicken broth or vegetable broth. The flavor will be slightly different but still delicious.

Dinner

Pan-Seared Cod in White Wine Tomato Basil Sauce Recipe