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Just in time for Lent, we found this delicious recipe from Baker By Nature for Pan-Seared Cod in White Wine Tomato Basil Sauce. If you love seafood – this recipe is quick, easy and will have you craving it for next time!

If you don’t feel like cooking, we have you covered! Stop into the Machine Shed for our Fish Fry Friday! We serve all you care to eat fried or broiled cod, as well as other great seafood selections!

Pan-Seared Cod in White Wine Tomato Basil Sauce

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.
  • 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.

 

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

  1. Preheat oven to 375 degrees (F).
  2. For the White Wine Tomato Basil Sauce:
  3. 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 in 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.
  4. For the Cod:
  5. 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.
  6. Pour the white wine tomato basil sauce over the cod and serve at once.