Pan Seared Cod Recipe With Tomato Basil Sauce is a simple seafood dinner that brings together an easy stovetop cooking method and a fresh homemade sauce. It is a practical recipe for a weeknight meal while still being suitable when you want something a little more special.
The preparation is straightforward and uses one skillet for most of the cooking. Once the cod is prepared and the sauce comes together, the final dish is ready with only a few simple finishing steps.
1. Pan Seared Cod With Tomato Basil Sauce (Yield: 4 Servings)
Ingredients
For the Cod
- 2 tablespoons (28 ml) olive oil
- 1½ pounds fresh cod, cut into serving-size pieces
For the White Wine Tomato Basil Sauce
- 2 tablespoons (28 ml) olive oil
- ¼ teaspoon crushed red pepper flakes
- 3 large cloves garlic, finely minced
- 1 pint cherry tomatoes, sliced in half
- ¼ cup (57 ml) dry white wine, plus an extra ¼ cup for a saucier sauce if desired
- ½ cup fresh basil, finely chopped
- 2 tablespoons (28 ml) fresh lemon juice
- ½ teaspoon fresh lemon zest
- ½ teaspoon salt, plus more to taste
- 1 teaspoon granulated sugar
- ¼ teaspoon freshly ground black pepper, plus more to taste
Instructions
Pat the cod pieces dry with paper towels. Removing excess moisture helps the fish sear properly and prevents too much liquid from collecting in the pan.
Season the cod lightly on both sides with salt and freshly ground black pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is hot and shimmering, carefully place the cod pieces into the skillet in a single layer.
Cook the cod for about 3–4 minutes on the first side without moving it too much. Carefully turn each piece and cook for another 2–3 minutes, or until the fish is nearly cooked through and flakes easily with a fork.
Transfer the cod to a clean plate and loosely cover it while you prepare the sauce.
Reduce the skillet heat to medium. Add another 2 tablespoons of olive oil to the same skillet.
Add the crushed red pepper flakes and minced garlic. Cook for about 30 seconds, stirring frequently, until the garlic becomes fragrant. Be careful not to let the garlic brown too much.
Add the halved cherry tomatoes to the skillet. Cook for about 3–4 minutes, stirring occasionally, until the tomatoes begin to soften and release some of their juices.
Pour in ¼ cup of dry white wine. Stir gently, scraping any browned bits from the bottom of the skillet. Let the sauce simmer for about 2–3 minutes so the wine can reduce slightly.
For a saucier consistency, add the additional ¼ cup of white wine and continue simmering for another minute or two.
Stir in the fresh basil, lemon juice, lemon zest, salt, sugar, and black pepper. Cook for another 1–2 minutes, allowing the ingredients to combine.
Taste the sauce and adjust the salt, pepper, or sugar if needed.
Return the seared cod to the skillet, nestling the pieces gently into the tomato basil sauce. Spoon some of the sauce over the top of the fish.
Reduce the heat to low and let the cod cook in the sauce for another 1–2 minutes, or until the fish is completely cooked through and reaches an internal temperature of 145°F.
Remove the skillet from the heat. Spoon the tomato basil sauce over the cod and garnish with additional fresh basil if desired.
Serve the cod warm with the tomato basil sauce.
2. Tips for Perfect Pan Seared Cod Recipe With Tomato Basil Sauce
Pat the cod dry before seasoning. Dry fish develops a better sear and is less likely to release excess water into the skillet.
Use a hot skillet. The oil should be hot and shimmering before adding the cod, but it should not be smoking.
Avoid moving the cod too much. Let it cook undisturbed for several minutes so the surface has time to brown.
Choose similar-sized pieces. Pieces with similar thickness will cook at approximately the same rate.
Do not overcook the cod. Cod cooks quickly and can become dry if left in the skillet for too long. Use an instant-read thermometer when possible.
Watch the garlic carefully. Garlic can burn quickly, so keep it moving and cook it only until fragrant.
Taste the sauce before adding the fish back. This gives you a chance to adjust the seasoning before the cod is added.
3. Frequently Asked Questions
Can I use frozen cod for this recipe?
Yes. Frozen cod can be used, but thaw it completely in the refrigerator before cooking. Pat the thawed fish very dry before placing it in the skillet.
What type of white wine works best?
A dry white wine is the best choice for this sauce. Sauvignon Blanc, Pinot Grigio, or another dry variety can work well. Avoid very sweet wines because they can change the balance of the sauce.
Can I make this recipe without wine?
Yes. You can replace the wine with additional broth or another suitable liquid. The flavor will be slightly different, but the cooking method will remain similar.
Can I use another type of fish?
Yes. Other firm white fish can work, provided the pieces are of similar thickness and the cooking time is adjusted accordingly. Haddock, pollock, or halibut are possible alternatives.
How can I tell when cod is fully cooked?
The cod should appear opaque in the center and separate easily into flakes when gently tested with a fork. For a more precise check, the thickest part should reach 145°F.
4. Nutrition Information
The following nutrition information is an estimate based on the ingredients listed and divided into 4 servings. Actual values can vary depending on the amount of oil absorbed by the fish and the exact ingredients used.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 390 kcal |
| Protein | 39 g |
| Carbohydrates | 9 g |
| Fat | 21 g |
| Saturated Fat | 3 g |
| Cholesterol | 85 mg |
| Sodium | 520 mg |
| Fiber | 2 g |
| Sugar | 5 g |
| Calcium | 45 mg |
| Iron | 1 mg |
Pan Seared Cod Recipe With Tomato Basil Sauce is a practical way to prepare a homemade fish dinner using a simple skillet method. The cod cooks quickly, while the sauce comes together in the same pan, keeping the overall preparation easy to manage.
With a few basic techniques, this recipe can be made confidently at home. Paying attention to the heat, cooking time, and internal temperature of the fish helps create a consistent result every time.
