PAN-SEARED COD IN WHITE WINE TOMATO BASIL SAUCE
his elegant dish features tender, flaky cod fillets seared to perfection and simmered in a fragrant white wine tomato basil sauce. It’s a fresh, flavourful, and easy dinner perfect for weeknights or special occasions.
Ingredients
For the Fish:
- 4 cod fillets about 5–6 oz each
- Salt and black pepper to taste
- 2 tablespoons olive oil
For the Sauce:
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 small onion finely chopped
- ½ teaspoon red pepper flakes optional
- 1 14 oz can diced tomatoes
- ½ cup dry white wine
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon sugar optional, to balance acidity
- ¼ cup chopped fresh basil or 1 teaspoon dried
- 1 tablespoon lemon juice optional
Instructions
Season and Sear the Cod:
- Pat cod fillets dry and season with salt and pepper. Heat olive oil in a large skillet over medium heat. Sear cod fillets for 3–4 minutes per side, or until golden and just cooked through. Remove and set aside.
Make the Sauce:
- In the same skillet, heat more olive oil. Sauté onion until soft, then add garlic and red pepper flakes. Stir in diced tomatoes, white wine, salt, pepper, and sugar. Simmer for 10 minutes until slightly thickened.
Finish the Dish:
- Return cod to the skillet and spoon sauce over the fish. Simmer gently for 2–3 minutes. Stir in basil and lemon juice.
Serve:
- Serve warm with crusty bread, rice, or pasta.
Notes
Wine Substitution: Use chicken broth if avoiding alcohol.
Add Veggies: Stir in baby spinach or zucchini for a heartier dish.
Serving Suggestions: Pair with rice, couscous, or mashed potatoes.
Storage Tips: Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently.
Add Veggies: Stir in baby spinach or zucchini for a heartier dish.
Serving Suggestions: Pair with rice, couscous, or mashed potatoes.
Storage Tips: Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently.