Description
This Pan-Seared Cod in White Wine Tomato Basil Sauce recipe features tender cod fillets cooked to golden perfection and topped with a flavorful sauce made from sautéed cherry tomatoes, garlic, fresh basil, and white wine. With a perfect balance of acidity from lemon juice and subtle heat from red pepper flakes, this dish is a light yet satisfying meal that comes together in just 40 minutes, making it ideal for weeknight dinners or special occasions.
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 (plus an extra 1/4 cup for a saucier sauce, optional)
- 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 freshly 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 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 minced garlic cloves. Sauté for about 1 minute until the garlic becomes fragrant but does not brown.
- Cook the Tomatoes: Add 1 pint of halved cherry tomatoes to the pan. Cook them, stirring occasionally, until they soften and start to blister but still retain 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. Then 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 an additional 2 minutes, taste, and adjust the seasoning if necessary.
- Set Sauce Aside: Transfer the finished sauce to a bowl and set it aside while preparing the cod.
- Prepare the Cod: Heat 2 tablespoons of olive oil in a large nonstick skillet over medium heat. Pat the cod fillets dry with paper towels, then season both sides with salt and pepper.
- Cook the Cod: Place the cod fillets in the hot oil. Cook undisturbed 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 is cooked through and flakes easily with a fork.
- Combine and Serve: Pour the prepared white wine tomato basil sauce over the cooked cod in the skillet. Let the sauce warm together with the fish for about a minute, then remove from heat and serve immediately.
Notes
- To make a saucier sauce, add an extra 1/4 cup of dry white wine when cooking the tomatoes.
- Be careful not to overcook the cod to maintain a moist, flaky texture.
- Fresh basil enhances the flavor but can be substituted with dried basil in a pinch; reduce quantity to 1 tablespoon if using dried.
- If desired, serve with a side of crusty bread or steamed vegetables to complete the meal.
- Adjust crushed red pepper flakes to control the level of spiciness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
