Elevate your weeknight dinners with this Pan-Seared Cod in White Wine Tomato Basil Sauce. This dish combines tender, flaky cod fillets with a vibrant and aromatic sauce made from juicy cherry tomatoes, fresh basil, and a splash of white wine. It’s a restaurant-quality meal that’s simple enough to prepare at home and guaranteed to impress your family and guests.
My husband and kids absolutely adore this Pan-Seared Cod in White Wine Tomato Basil Sauce. It has quickly become a favorite in our household. Whenever I prepare this dish, the fresh aroma of basil and garlic fills the kitchen, drawing everyone to the dinner table with eager anticipation. The bright, tangy sauce paired with the perfectly seared cod creates a symphony of flavors that we just can’t get enough of. It’s not just a meal; it’s a cherished family tradition that brings us closer with each delightful bite.
Why This Pan-Seared Cod in White Wine Tomato Basil Sauce
What Makes This Recipe Special:
- Gourmet Flavors: Combines the delicate taste of cod with a vibrant, zesty sauce.
- Fresh Ingredients: Uses fresh cherry tomatoes, basil, and lemon for a bright, fresh flavor.
- Simple Preparation: Easy to make yet impressive enough for special occasions.
Ingredients
For the White Wine Tomato Basil Sauce:
- 28 ml (2 tablespoons) olive oil
- 1/4 teaspoon crushed red pepper flakes
- 3 large cloves of garlic, finely minced
- 475 ml (1 pint) juicy cherry tomatoes, halved
- 57 ml (1/4 cup) dry white wine
- 1/2 cup fresh basil, finely chopped
- 28 ml (2 tablespoons) 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:
- 28 ml (2 tablespoons) olive oil
- 680 grams (1 and 1/2 pounds) fresh cod, cut into 4 fillets
- Salt and pepper, to taste
Directions:
- Prepare the Sauce: In a large sauté pan, heat the olive oil over medium heat. Add the crushed red pepper flakes and minced garlic, sautéing for about 1 minute until the garlic is fragrant but not browned.
- Cook the Tomatoes: Add the cherry tomatoes to the pan and cook, stirring occasionally, until they are soft and blistering but still hold their shape, about 8 to 12 minutes.
- Simmer with Wine: Pour in the white wine, stir, and bring the mixture to a gentle simmer. Add the basil, lemon juice, lemon zest, salt, sugar, and pepper. Cook for an additional 2 minutes, then taste and adjust seasoning as needed. Transfer the sauce to a bowl and set aside.
- Cook the Cod: In a large nonstick pan or skillet, heat the olive oil over medium heat. Pat the cod fillets dry with paper towels, then season both sides with salt and pepper. Place the fillets in the hot oil and cook until golden brown, about 3 minutes per side, or until cooked through.
- Combine and Serve: Pour the prepared white wine tomato basil sauce over the cod fillets in the pan. Let the sauce warm for a minute, then remove from heat. Serve immediately, garnished with additional fresh basil if desired.
Notes:
- Substitutions: Feel free to use another firm white fish, such as halibut or haddock, if cod is not available.
- Cooking Tips: Ensure the pan is hot before adding the fish to achieve a beautiful sear and prevent sticking.
- Nutritional Info: This dish is rich in protein and omega-3 fatty acids, making it a healthy and delicious choice for dinner.
