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–+ servings
Merry

Healthy Pan-Seared Cod with Basil Tomato Sauce

Treat yourself to a restaurant-quality meal with this Pan-Seared Cod in White Wine Tomato Basil Sauce. Tender, flaky cod fillets are pan-seared to golden perfection and nestled in a rich, garlicky tomato-basil sauce infused with white wine. Simple, flavorful, and ready in under 30 minutes, this dish is perfect for weeknights or a special dinner.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean-Inspired
Ingredients Method Notes

Ingredients
  

For the Cod:
  • Cod fillets 4–6 ounces each, skinless or skin-on
  • Salt and pepper to taste
  • All-purpose flour optional, for dredging
  • Olive oil
  • Butter optional, for added richness
For the Sauce:
  • Olive oil
  • 3 –4 garlic cloves minced
  • 2 cups cherry tomatoes halved or 1 can (14 ounces) diced tomatoes
  • ½ cup dry white wine such as Sauvignon Blanc
  • ½ cup chicken or vegetable broth
  • ½ cup fresh basil leaves chopped
  • Red pepper flakes optional, for heat
  • Salt and pepper to taste

Method
 

  1. Prepare the Cod
  2. Pat the cod fillets dry with paper towels to ensure a crisp sear.
  3. Season both sides with salt and pepper.
  4. (Optional) Lightly dredge the fillets in flour, shaking off any excess for a thin, golden crust.
  5. Pan-Sear the Cod
  6. Heat olive oil and butter (if using) in a large skillet over medium-high heat.
  7. Place the cod fillets in the skillet and cook for 3–4 minutes per side, or until golden brown and cooked through. The fish should flake easily with a fork.
  8. Remove the cod from the skillet and set aside on a plate.
  9. Make the Sauce
  10. In the same skillet, add a drizzle of olive oil and sauté the minced garlic over medium heat for 1 minute, or until fragrant.
  11. Add the cherry tomatoes (or canned tomatoes) and cook for 3–5 minutes, stirring occasionally, until they begin to soften and release their juices.
  12. Deglaze and Simmer
  13. Pour in the white wine and broth, using a wooden spoon to scrape any browned bits from the bottom of the skillet.
  14. Simmer the sauce for about 5 minutes, allowing it to reduce slightly and develop a rich flavor.
  15. Finish the Sauce
  16. Stir in the chopped fresh basil and red pepper flakes (if using).
  17. Season the sauce with salt and pepper to taste.
  18. Combine and Serve
  19. Return the seared cod fillets to the skillet, spooning the sauce over the top.
  20. Let the fillets simmer gently in the sauce for about 2 minutes to warm through.
  21. Serve immediately, garnished with additional fresh basil.

Notes

    • Wine Substitute: If you prefer not to use wine, substitute with additional chicken broth and a squeeze of fresh lemon juice for acidity.
    • Make It Spicy: Add extra red pepper flakes or a dash of cayenne for a fiery kick.
    • Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently to prevent the cod from drying out.
    • Customization: Swap cod with haddock, tilapia, or halibut for a similar result.

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