Pan-Seared Cod in White Wine Tomato Sauce (with Video)
Ingredients
- 1 1/2 lbs boneless, skinless cod fillets, about 6 ounce each, 1-inch-thick
- 1 tsp fine sea salt, divided
- ¾ tsp freshly ground black pepper, divided
- 2 Tbsp extra-light olive oil, plus more as needed
Sauce Ingredients
- ¼ cup unsalted butter
- ¼ cup dry white wine
- 3 cups cherry or grape tomatoes
- 2 garlic cloves, minced
- 2 Tbsp chopped fresh parsley, or basil leaves, for garnish
Instructions
- 1
Dry & Season – Use paper towels to thoroughly pat dry the fish. Season the fillets all over with ¾ teaspoon of the salt and ½ teaspoon of the pepper.
- 2
Sear – In a large nonstick, nonreactive skillet, heat the oil over medium-high heat. When the oil is simmering, add the fish top side down and sauté, undisturbed, for 3 to 4 minutes, until golden brown and seared on the first side. Also, a splatter guard is handy for keeping your stove clean.
3 min - 3
Flip the fish, reduce the heat to medium, and continue cooking for 2 to 4 minutes, until the fish is seared on the second side, adding more oil if the skillet looks dry. The fish should be just cooked through and opaque in the center, and an instant-read thermometer inserted in the thickest part of the fish should register 145°F. (Cook time will depend on the thickness of your fillets.) Transfer the fish to a plate in a single layer and tent loosely with foil to keep warm.
2 min - 4
Make the Sauce – In the same skillet over medium-high heat, add the butter, wine, tomatoes, and garlic. Use a wooden spoon to scrape up any browned bits from the bottom of the skillet and cook for 3 to 4 minutes, until the liquid is reduced by half and the tomatoes start to soften and burst. Season the sauce with the remaining ¼ teaspoon of salt and ¼ teaspoon of pepper, or to taste. Remove the pan from the heat.
3 min - 5
Serve – Add the fish back to the pan, and spoon the tomatoes and sauce over the top. Garnish with the basil and serve.
Nutrition
Per serving (based on 4 servings)
