Description
Delicious pan-seared cod served with a white wine tomato basil sauce. Perfectly cooked and full of flavor!
Ingredients
Scale
- 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