As the weather warms up, my tastes shift to fresher, more vibrant seafood preparations that brighten up the day. That’s why one of my favorite springtime recipes is this pan-seared cod in a white wine tomato basil sauce.

It offers all the gratifying creaminess of fish in a light sauce, but with Mediterranean flavors that awaken the senses. Sweet tomatoes balanced with herbaceous basil and a kiss of acidity from wine create a blanket for flaky cod fillets that is ultra satisfying yet never dense or heavy.

Within 30 minutes, a simple skillet supper comes together with relatively little effort. But each warm, aromatic bite is transportive, bringing to mind sun-drenched coastal villages with its vibrancy. No matter how hectic life gets, allowing nourishment like this feels restorative.

1. Pan-Seared Cod With Tomato Basil Sauce


  • 4 cod fillets
  • 1 tbsp olive oil
  • 1 pint cherry tomatoes, halved
  • 1/4 cup dry white wine
  • 6 fresh basil leaves, torn
  • 2 cloves garlic, minced
  • Salt and pepper
  • Chopped basil for garnish


Pat cod dry and season both sides with salt and pepper. Heat olive oil in a large skillet over medium-high.

When oil shimmers, carefully lay in fillets skin side up. Cook 4-5 minutes per side until opaque and flakes easily. Transfer to a plate.

Add tomatoes, wine, torn basil and garlic to the hot skillet. Bring to a simmer and cook 5 minutes until slightly thickened.

Return cod to the skillet and top with sauce. Garnish with chopped basil. Enjoy immediately while dreaming of the ocean breeze!

Light yet satisfying, I hope this easy fisherman’s meal transports you to sun-dappled coastlines even on your busiest spring days. Let me know if you give it a try – it’s sure to become a new favorite!

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Julia Jane is a home cook inspired by her mother's cooking. With the desire to share my cooking experiences with everyone, she created this website

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