Pan-Seared Cod in White Wine Tomato Basil Sauce

Ingredients

For the White Wine Tomato Basil Sauce:

  • 2 tablespoons olive oil
  • 1/2 teaspoon crushed red pepper flakes
  • 2 large cloves (or 3 smaller 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)
  • 1/4 teaspoon fresh ground black pepper (more to taste)

For the Cod:

  • 2 tablespoons olive oil
  • 1 and 1/2 pounds fresh cod, cut into 4 fillets (or four 6 ounce fillets)
  • Salt and pepper

Directions

  • Preheat oven to 375 degrees (F).

For the White Wine Tomato Basil Sauce:

  • Heat oil in a large non-stick 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, about 12 minutes.
  • Add the white wine, stir, and allow the mixture to come to a light simmer.
  • Stir in the basil, lemon juice, lemon zest, salt, 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 non-stick saute pan over medium heat. Season both sides of cod with salt and pepper.
  • Place cod in the oil and cook until golden brown, about 5 minutes. Carefully flip the cod over and place the pan in the oven to continue cooking for another 5 minutes, or until it’s cooked through.
  • Pour the white wine tomato basil sauce over the cod and serve at once.

Source: Baker by Nature

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