A quick and easy recipe for Pan-Seared Cod in White Wine Tomato Basil Sauce!
Tips and Tricks for Recipe Success:
Tips and Tricks for Recipe Success:
- Due to the delicate nature of cod, I highly suggest using a non-stick pan or skillet when making this recipe. If the cod sticks, it will likely break apart when you try to flip it, which isn’t a huge deal (it still tastes delicious) but try to avoid it if you can.
- A quick and easy recipe for Pan-Seared Cod in White Wine Tomato Basil Sauce!
- A quick and easy recipe for Pan-Seared Cod in White Wine Tomato Basil Sauce!
- I haven’t tried this recipe with frozen cod, but I imagine it would work as long as it’s thawed first. I suggest reading the package instructions before trying it with this recipe.
- If possible, purchase thicker fillets of cod, since the thin tail is very delicate and flakes easily.
- When it comes to choosing your white wine, I suggest using one that is crisp and dry, such as Pinot Grigio or Sauvignon Blanc.
- Cod cooks very fast, so be sure not to over cook it. It really only needs 4 to 5 minutes on each side.
- You will have plenty of pan sauce leftover, so I suggest serving this recipe with rice, quinoa, or even mashed potatoes.
Pan-Seared Cod in White Wine Tomato Basil Sauce Recipe
A quick and easy recipe for 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
Instructions
- Preheat oven to 375 degrees (F).
For the White Wine Tomato Basil Sauce:
- Heat oil in a large 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, 9 to 12 minutes. Add in the white wine, stir, and allow the mixture to come to a gentle 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 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.
Recipe Adapted : Pan-Seared Cod in White Wine Tomato Basil Sauce @ bakerbynature