This pan seared cod dish with a white wine sauce is a lovely way to enjoy a hearty meal. With the combination of fresh cod and rich flavors, it creates a delightful centerpiece for any dinner.
This recipe tackles issues of flavor imbalance and dryness often found in cod dishes, providing a harmonious and satisfying meal experience.
After a long day, I often find myself hurriedly searching for a dish that doesn’t take forever to prepare. This recipe is straightforward, but sometimes I worry about overcooking the fish. It’s a relief to know that I can produce a satisfying meal even on a busy weeknight, allowing me to enjoy quality time with family.
The unique white wine sauce adds a wonderful flavor that stands out yet is easy to achieve. In just 30 minutes, you can serve up beautifully golden cod with a sauce that warms your kitchen with its enticing aroma.
If you enjoy seafood, don’t miss my broccolini frittata, which pairs nicely with this dish, adding some fresh greens to your meal.
Table of contents
Why You Will Love This Recipe
- Rich Flavor Profile , The combination of white wine with cherry tomatoes and fresh basil creates a sauce that’s bursting with taste. This adds layers of savory goodness that truly highlight the mild sweetness of the cod.
- Quick Dinner Solution , Ready in just 30 minutes, this dish is ideal for busy weeknights. You can whip up this comforting meal that still feels special, making it a fantastic choice for any night of the week.
- Fresh Ingredients Matter , Using fresh cod ensures the fish retains its delicate texture while also absorbing the sauce’s flavors beautifully. Fresh vegetables like ripe cherry tomatoes add vibrant color and juiciness to every serving.
- Make-Ahead Potential , The white wine sauce can be prepared in advance, allowing for an easy and quick meal assembly when you’re ready to eat. Store the sauce in the fridge for a couple of days and simply reheat it when you’re ready to pair it with freshly cooked cod.
Pan Seared Cod With White Wine Sauce
- Prep Time: 15 minutes
- Cool Time:
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: main course
- Method: sautéing
- Diet: low salt
Description
Delicious pan-seared cod served with a white wine tomato basil sauce. Perfectly cooked and full of flavor!
Ingredients
- 2 tablespoons (28 ml) olive oil, divided (for sauce and cod)
- 1/4 teaspoon crushed red pepper flakes (optional)
- 3 large cloves garlic, finely minced
- 1 pint cherry tomatoes, sliced in half
- 1/4 cup (57 ml) white wine (dry, e.g., Sauvignon Blanc)
- 1/2 cup fresh basil, finely chopped
- 2 tablespoons (28 ml) fresh lemon juice
- 1/2 teaspoon lemon zest
- 1/2 teaspoon salt (more to taste)
- 1 teaspoon granulated sugar (optional, recommended)
- 1/4 teaspoon black pepper (more to taste)
- 1 1/2 pounds fresh cod, cut into 4 fillets
- 1 small shallot, finely chopped
- 2 tablespoons unsalted butter
- Fresh parsley, chopped, for garnish
Instructions
- Step 1: Warm a large sauté pan over medium heat. Add 1 tablespoon (14 ml) olive oil and wait until the oil shimmers before proceeding. A hot pan is crucial to develop a golden crust on the cod.
- Step 2: Carefully place the cod fillets into the hot oil without crowding. Cook without moving them so they develop caramelization. Do not flip too soon; the fillets should release easily from the pan when ready, usually after about 4-5 minutes per side.
- Step 3: Flip the cod and continue cooking until it is opaque throughout and tender when gently pressed. Avoid overcooking; the internal temperature should reach 145°F (63°C).
- Step 4: Remove the cod fillets and set aside. To the same pan, add the remaining 1 tablespoon (14 ml) olive oil, finely chopped shallots, and minced garlic. Stir continuously over medium heat for about 1 minute until fragrant but not browned. Then add crushed red pepper flakes if using. Next, add the cherry tomatoes and stir occasionally, cooking until tomatoes are soft but not falling apart — about 3-5 minutes. If tomatoes are too firm, continue roasting them an extra 3-5 minutes. Pour in white wine and stir. Allow the sauce to come to a gentle simmer; bubbles should rise steadily but not boil vigorously.
- Step 5: Stir in unsalted butter to the sauce just before serving to create a silky texture. Avoid boiling the sauce once butter is added to keep it smooth.
- Step 6: Plate the cod fillets, spoon the warm white wine tomato basil sauce over the top, and garnish with chopped fresh parsley to add a burst of freshness and color.
Notes
- Room Temperature: Store in an airtight container at room temperature up to 1 day. Keep away from direct sunlight and heat sources.
- Refrigeration: Store in an airtight container in the refrigerator for up to 3 days. Avoid exposure to strong odors.
- Freezing: Wrap cod tightly in plastic wrap, then place in a freezer-safe container. Freeze up to 2 months. Thaw overnight in the refrigerator before reheating.
- Ensure the pan is hot enough (medium to medium-high heat) before adding cod; the oil should shimmer and the fish should sizzle on contact.
- Monitor doneness with a food thermometer; cod is done at 145°F (63°C) internal temperature to avoid dryness.
- Stir garlic continuously while sautéing and lower heat if it browns too quickly to prevent bitterness.
- If sauce is too thick after simmering, add 1 tablespoon of water gradually until desired consistency is reached.
- If cod sticks to the pan, it means the pan was not hot enough; increase heat slightly for the next batch.
- Use fresh cod with firm texture and a clean ocean scent for best flavor.
Nutrition
- Serving Size: 1 fillet
- Calories: N/A
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A
Ingredient Notes
- Cod fillets: Look for fresh, firm fillets with a clean ocean smell. Freshness is key for that delicate flavor, so try to buy from a trusted source.
- White wine: A dry white wine, like Sauvignon Blanc, works great here. It adds acidity and depth to the sauce. Avoid cooking wine; it often contains additives.
- Shallots: Use finely chopped shallots for a milder onion flavor that complements the cod without overpowering it. They’re perfect for sautéing.
- Garlic: Fresh minced garlic gives a sweet, aromatic touch. Always use fresh, dried garlic can’t match that punchy flavor.
- Butter: Go for unsalted butter to control the saltiness of your dish. It adds richness and decadence to the sauce, making it silky and smooth.
- Fresh parsley: Bright, chopped parsley finishes the dish nicely, adding freshness. If you don’t have fresh, you could use dried parsley, but fresh is best.
- Cod fillets: Look for fresh, firm fillets with a clean ocean smell. Freshness is key for that delicate flavor, so try to buy from a trusted source.
- White wine: A dry white wine, like Sauvignon Blanc, works great here. It adds acidity and depth to the sauce. Avoid cooking wine; it often contains additives.
- Shallots: Use finely chopped shallots for a milder onion flavor that complements the cod without overpowering it. They’re perfect for sautéing.
- Garlic: Fresh minced garlic gives a sweet, aromatic touch. Always use fresh, dried garlic can’t match that punchy flavor.
- Butter: Go for unsalted butter to control the saltiness of your dish. It adds richness and decadence to the sauce, making it silky and smooth.
- Fresh parsley: Bright, chopped parsley finishes the dish nicely, adding freshness. If you don’t have fresh, you could use dried parsley, but fresh is best.
Recipe Tips
- If the cod fillets stick to the pan, make sure the pan is hot enough, around medium-high heat, before adding the fish to sear.
- For an overcooked cod, monitor internal temperature closely with a thermometer; it should be 145°F (63°C) when done to avoid dryness.
- If the sauce is too thick after simmering, gradually add 1 tablespoon of water until it reaches your desired consistency for serving.
- When garlic browns too quickly, lower the heat immediately to medium and stir continuously for the remaining cooking time to prevent bitterness.
- If your cherry tomatoes are too firm, roast them in the pan for an additional 3-5 minutes to achieve the desired softness before adding wine.
Serving Suggestions
Serve with quinoa pilaf or garlic sautéed spinach. A fresh arugula salad or roasted asparagus also complements the pan seared cod well.
Add to gluten-free fish tacos or use in a seafood salad. You can prepare cod sliders or incorporate it into a grain bowl with vegetables.
Top with lemon beurre blanc or a fresh tomato salsa for brightness. A drizzle of balsamic reduction or a sprinkle of fresh herbs works well as a finishing touch.
Recipe variations
- You can use fresh cod fillets weighing about 6 ounces each for this recipe to maintain even cooking and optimal texture in your pan seared cod.
- Add 1/4 teaspoon crushed red pepper flakes and 3 minced garlic cloves to the olive oil for sauce, enhancing the flavor profile without overpowering the delicate fish.
- Either fresh or frozen cod can be prepared; if using frozen, thaw fully and pat dry to avoid excess moisture during searing.
- If serving more than 4, multiply the cod amount by 1.5 pounds per 4 servings and increase olive oil to 2 tablespoons per batch, cooking fish in increments.
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How to Store?
To keep your pan seared cod fresh and delicious, follow these storage tips:
Room Temperature: Place in an airtight container at room temperature for up to 1 day. Avoid direct sunlight and heat sources.
Refrigeration: Store in an airtight container inside the refrigerator up to 3 days. Keep away from strong odors to maintain flavor.
Freezing: Wrap in plastic wrap, then seal in a freezer-safe container. Freeze up to 2 months. Thaw overnight in refrigerator before reheating.
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