Pan-seared cod served with a homemade white wine Tomato Basil Sauce, bursting with flavor.
For the White Wine Tomato Basil Sauce:
2 tablespoons (28ml) olive oil
1/4 teaspoon crushed red pepper flakes
3 large cloves of garlic, finely minced
1 pint cherry tomatoes, halved
1/4 cup (57ml) dry white wine (+1/4 cup for a saucier consistency)
1/2 cup fresh basil, finely chopped
2 tablespoons (28ml) fresh lemon juice
1/2 teaspoon fresh lemon zest
1/2 teaspoon salt (more to taste)
1 teaspoon granulated sugar
1/4 teaspoon freshly ground black pepper (more to taste)
For the Cod:
2 tablespoons (28ml) olive oil
1.5 pounds fresh cod, cut into 4 fillets
Salt and pepper, to taste
Make the Tomato Basil Sauce:
In a large skillet over medium heat, warm the olive oil. Add red pepper flakes and minced garlic. Sauté for about 1 minute, just until fragrant.
Stir in the cherry tomatoes and cook for 8-12 minutes, stirring occasionally, until they’re softened and blistered but still intact.
Pour in the white wine and bring the mixture to a gentle simmer.
Add basil, lemon juice, zest, salt, sugar, and pepper. Cook for 2 more minutes. Taste and adjust seasoning. Transfer sauce to a bowl and set aside.
Cook the Cod:
Heat oil in a clean nonstick skillet over medium heat.
Pat the cod fillets dry and season both sides with salt and pepper.
Place fillets in the pan and cook for about 3 minutes, or until golden underneath.
Flip carefully and cook another 3-4 minutes until fully cooked through.
Spoon the warm Tomato Basil Sauce over the fillets and serve immediately.
The cooking method has been slightly updated, but the delicious flavors remain the same. Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.