Pan-Seared Cod with Tomato Basil Sauce

Pan-Seared Cod with Tomato Basil Sauce

Cod is delicate, so the goal here is a light sear that leaves each fillet intact and moist—not a dark crust. A separate sauce of softened cherry tomatoes, garlic, lemon, and basil gives the tomatoes time to turn juicy without overcooking the fish.

Spoon the chunky sauce over and around the cod, then finish with fresh basil and lemon slices. The fish may take more or less than the suggested time depending on its thickness, so check the center before serving.

Ingredients

• 4 cod fillets, about 6 ounces each (675g total), preferably evenly thick center-cut portions
• 2 pints cherry or grape tomatoes, halved
• 3 tablespoons extra-virgin olive oil, divided
• 3 cloves garlic, minced
• 1/3 cup dry white wine, or low-sodium vegetable or chicken broth
• 1 lemon, zested and juiced
• 1/2 cup loosely packed chopped fresh basil, plus a few leaves for serving
• 3/4 teaspoon kosher salt, divided, or to taste
• 1/4 teaspoon black pepper, plus more for serving
• 1 additional lemon, sliced into rounds, for serving

Optional: Add a pinch of crushed red pepper flakes, up to 1/4 teaspoon, with the garlic.

Frozen cod works if it is fully thawed and patted very dry. Broth can replace the wine in the same amount, though the sauce will be less wine-bright. Add a small splash of white wine vinegar if you want more tang.

How to Make Pan-Seared Cod with Tomato Basil Sauce

1. Dry and season the cod. Pat the fillets thoroughly dry, especially if they were thawed. Season both sides with about 1/2 teaspoon of the salt and the 1/4 teaspoon of pepper. Keep the fillets whole and set them aside while you make the sauce.
2. Cook the tomatoes. Warm a 12-inch nonstick or well-seasoned skillet over medium heat, then add 2 tablespoons of the olive oil. Add the garlic and cook just until fragrant; lower the heat if it starts to brown. Add the tomatoes and wine. Simmer uncovered, stirring occasionally, for about 7 to 10 minutes, until the tomatoes are soft and juicy but still chunky. If the sauce looks watery, simmer it a little longer until it is loose and spoonable.
3. Finish the sauce. Stir in the lemon zest, lemon juice, and chopped basil. Season with the remaining salt, adjusting to taste. Transfer the sauce to a bowl and keep it warm.
4. Sear the cod. Wipe out the skillet if needed. Warm the remaining tablespoon of olive oil over medium heat, then add the cod in a single layer with space between fillets. Cook undisturbed for about 3 to 4 minutes on the first side, starting to check thinner fillets around 3 minutes. Cook in batches if the pan is crowded.
5. Flip and check for doneness. When the cod releases readily, turn each fillet once with a wide, thin spatula. Cook for about 3 to 4 minutes more, adjusting for thickness. Remove the fish when it is opaque through the thickest part and separates into moist flakes with gentle pressure. An instant-read thermometer should register 145°F (65°C) at the thickest point. Let the fillets settle off the heat for 1 to 2 minutes; do not leave them in the hot skillet.
6. Serve. Place each intact fillet in a shallow bowl. Spoon the chunky sauce over the fish and around its sides, leaving some fish visible. Add fresh basil leaves, lemon slices, and a little black pepper.

How to Keep Cod from Sticking or Breaking

Moisture on the fish can cause it to steam and stick, while crowding makes moisture harder to evaporate. Dry the cod well and give the fillets room in the skillet. Leave the first side undisturbed; if a fillet resists when you try to turn it, give it a little more time rather than forcing it. Support the whole portion with a wide spatula as you flip.

How to Tell When Cod Is Done

Fillet thickness and skillet heat affect cooking time. Start checking thin portions early: the center should be opaque, and the flesh should separate easily into flakes while still looking moist. Remove each portion as it finishes rather than waiting for every fillet to reach the end of the suggested time range.

If an unusually thick fillet is browning before its center is done, finish it in a preheated 375°F (190°C) oven after searing. Check it closely instead of relying on a fixed oven time.

Serving and Make-Ahead

Pasta, rice, or mashed potatoes can catch the tomato juices alongside the fish. The sauce can be made before the cod; cook the fish close to serving and add the fresh basil and lemon slices at the end.

How to Store and Reheat Leftovers

Refrigerate leftovers promptly in a covered container and use within 1 to 2 days. Reheat gently over low heat, stopping as soon as the fish is hot so it does not dry out.

Nutrition

Approximate nutrition per serving, based on 4 servings: 280 calories, 32g protein, 12g fat, and 8g carbohydrates. Approximate nutrition per 100g: 90 calories, 10g protein, 4g fat, and 3g carbohydrates. Values vary with fillet size, the amount of sauce served, and ingredient brands.