Pan-Seared Cod in White Wine Tomato Basil Sauce Recipe
This Pan-Seared Cod in White Wine Tomato Basil Sauce recipe features tender, flaky cod fillets perfectly seared to a golden brown and topped with a vibrant, flavorful sauce made from cherry tomatoes, fresh basil, garlic, and a splash of dry white wine. The sauce balances acidity and sweetness with lemon juice and sugar, creating a deliciously fresh and elegant dish that’s perfect for a special dinner or a healthy weeknight meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Ingredients
White Wine Tomato Basil Sauce
- 2 tablespoons (28ml) olive oil
- 1/4 teaspoon crushed red pepper flakes
- 3 large cloves garlic, finely minced
- 1 pint cherry tomatoes, sliced in half
- 1/4 cup (57ml) dry white wine (add an extra 1/4 cup for a saucier sauce)
- 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 and 1/2 pounds fresh cod, cut into 4 fillets
- Salt and pepper to season
Instructions
- Prepare the White Wine Tomato Basil Sauce: Heat 2 tablespoons of olive oil in a large sauté pan over medium heat. Add 1/4 teaspoon crushed red pepper flakes and 3 cloves of finely minced garlic. Sauté for about 1 minute until the garlic is fragrant but not browned.
- Cook the Cherry Tomatoes: Add 1 pint of halved cherry tomatoes to the pan, stirring occasionally. Cook until the tomatoes are soft, blistered, and slightly broken down but still holding their shape, about 8 to 12 minutes.
- Add Wine and Seasonings: Pour in 1/4 cup dry white wine and stir the mixture. Allow it to gently simmer. Then stir in 1/2 cup finely chopped fresh basil, 2 tablespoons fresh lemon juice, 1/2 teaspoon lemon zest, 1/2 teaspoon salt, 1 teaspoon granulated sugar, and 1/4 teaspoon freshly ground black pepper. Cook for 2 more minutes to combine flavors. Taste and adjust seasoning to your preference.
- Set Sauce Aside: Transfer the sauce into a bowl and set aside until it’s time to serve.
- Prepare the Cod: Heat 2 tablespoons olive oil in a large nonstick pan or skillet over medium heat. Pat the cod fillets dry with paper towels to remove moisture. Season both sides of the cod with salt and pepper.
- Pan-Seared Cod: Place the cod fillets in the hot oil. Cook without moving them until the bottom is golden brown, about 3 minutes. Carefully flip each fillet and continue cooking for an additional 3 to 4 minutes, or until the fish is cooked through and flakes easily with a fork.
- Combine and Serve: Pour the prepared white wine tomato basil sauce over the cooked cod in the skillet and let it warm for about 1 minute over low heat. Remove from heat and serve immediately while hot.
Notes
- Patting the cod dry before cooking ensures a nice sear and prevents sticking.
- Using fresh cherry tomatoes gives the sauce a bright, sweet flavor—if out of season, grape tomatoes can be substituted.
- Adjust the crushed red pepper flakes to your preferred spice level or omit if you prefer no heat.
- For a saucier dish, add an extra 1/4 cup of white wine when making the sauce.
- This dish pairs well with steamed vegetables, rice, or crusty bread to soak up the flavorful sauce.
